Gerard Craft, the author of this recipe, opened the Niche restaurant group in 2005. As founder of the Niche restaurant group, he serves as the owner and executive chef for Taste by Niche, Brasserie by Niche, Pastaria, and other St. Louis favorites. In 2015, Gerard was recognized as the James Beard Foundation’s Best Chef: Midwest. Craft is known for his reliance on local products!

Serving: 1

Ingredients

• San Marzano Tomato: 1 #10 can
• Diced Onions: 3.5 cups
• Minced Garlic: 4-5 cloves (30g)
• Torn Basil: 1 cup (22g)
• White Wine: 2 cups (435g)
• Olive Oil: 1 cup (200g)
• Salt: 3.5 teaspoons (15g)

Steps:

1. Finely chop all of the tomatoes, or puree in a food processor, and reserve all of the juice. 
2. In a large stock pot, sweat onions and garlic in olive oil and salt until completely translucent. 
3. Add white wine and cook on high until all of the alcohol is cooked off. 
4. Add tomatoes, and basil then simmer for about 20 min on low heat.
5. Remove from heat and serve on the pasta of your choice (or store in the refrigerator/freezer)

Notes:

The best way to make Pomodoro is to make a bunch and then refrigerate or freeze the rest so you have some easy meal options down the road.