Pomodoro Recipe

Time30m

Serves4

Fresh Roma Tomato, Garlic, Shallot, Basil

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Ingredients

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1
Prepare the Vegetables
Wash the Roma tomatoes thoroughly under running water. Remove the stems and cut them into quarters. Set aside.
2
Chop the Shallot
Peel the shallot and finely chop it using a sharp knife. Set aside.
3
Mince the Garlic
Peel the garlic cloves and mince them finely using a knife or garlic press. Set aside.
4
Prepare the Basil
Rinse the fresh basil leaves under water. Pat them dry with a paper towel and then roughly chop them, keeping a few whole for garnish if desired.

5
Sauté the Aromatics
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallot and sauté for about 2-3 minutes until translucent. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
6
Cook the Tomatoes
Add the quartered Roma tomatoes to the skillet. Stir well to combine with the shallots and garlic. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
7
Season and Add Basil
Once the tomatoes are cooked down, season the mixture with salt and pepper to taste. Stir in the chopped basil, reserving a few leaves for garnish. Cook for an additional 2 minutes until the basil is wilted.
8
Serve
Remove the skillet from the heat. Transfer the pomodoro mixture to a serving dish, and garnish with the reserved basil leaves. Serve warm over pasta, as a topping for bruschetta, or on its own.