Pomodoro Sauce Recipe

Chef Greg's Simple Pomodoro Sauce Recipe Yield: 1.5-2 quarts Ingredients: ⚡ 8 oz Spanish onion, medium-diced ⚡ 1 tsp fennel seed ⚡ 1/4 tsp crushed red chili ⚡ 4 oz olive oil ⚡ 2 (20 oz) cans San Marzano tomatoes in puree (or 3 lbs fresh cherry, Roma, or homegrown tomatoes) ⚡ 2 tsp chopped fresh garlic Instructions: 1️⃣ Sweat onions in olive oil with garlic, fennel seed, and crushed red chili until soft. 2️⃣ Add tomatoes. Bring to a simmer over high heat, stirring occasionally. 3️⃣ Once simmering, turn off the heat. Puree the sauce, then strain it. • Use in meat mixes like meatloaf, meatballs, or grape leaves. • Store in an airtight container at 39°F or colder for 2-3 weeks.