Chris's Pomodoro

Chris lives semi-permanently at Potentino as kind of the wwoof Captain. He was a very prominent sommelier in New York City, and one day decided that he needed to get the heck out of NYC and that life. He literally quit his job on Friday and was in Italy by Monday! When in Tuscany he met Charlotte, and is currently doing a sort of internship on the vineyard, which is common for sommelier to do. He is just wonderful, and is so kind to give me a crash course in wine, from grape to table, as we go about our work! He is also very gifted in the kitchen, and this pomodoro was absolutely incredible!

Chris’s Pomodoro Sauce

Begin by heating olive oil in large skillet. 

Add canned tomatoes, preferably Italian-style, meaning the tomatoes are simply stuffed whole into jars and then pressure cooked to seal, heat through.

Roughly chop garlic, add some at beginning, middle and end of process for 3 different flavor profiles.

Add a few chopped anchovies, for richness and flavor. (You won't taste them as anchovies)

Add chopped red onion and broccoli rabe, or another leafy green, cook til tender.

If your tomatoes aren't very good, add them at the same time as the onions and greens; if they are fresh, add them more towards the end. 

Add the fresh herbs, basil or oregano, at very end to finish. 

Serve over al dente pasta, we had fabulous large shells!

Buon Appetito!