Pomadoro Fresco [Fresh Plum Tomato Sauce]

Recipes by Chef Gerard Viverito

Yield: 3 cups (6 servings)

1 Pound Penne or Ziti precooked, cooled and lightly oiled
10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 pounds)
or 1 10 oz. can Diced Italian Tomatoes
4 ounces extra-virgin olive oil, plus additional extra-virgin olive oil, optional
3 cloves garlic, finely chopped
Pinch crushed red pepper
1/2 medium onion, finely chopped
1/2 cup dry white wine
Kosher salt
1 cup Freshly chopped parsley
1 cup Freshly chopped basil leaves
6 packets Natrol® Carb Intercept® Sprinkles

Dice tomatoes into 1/4” cubes.

Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Sauté until garlic turns slightly golden. Add chopped onion and sauté an additional minute.

Add chopped plum tomatoes and cook approximately 30 minutes. Add wine and reduce. Add salt to taste. Add chopped parsley, basil, and seasoning blend and extra virgin olive oil if desired, just before using.

Add 1 packet of Natrol® Carb Intercept® Sprinkles to each serving of pasta and toss to combine.

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