Pomodoro Sauce from Lake Chelan Farm tomatoes

There are bad days and then there are disaster days. When your hard drive decides that it’s having a bad day, it usually means a disaster day for everyone around it. All things being relative, disaster days call for a simple meal.

Simple food is confident food. Pomodoro sauce is everything that disaster days aren’t.

We add a touch of fennel to our sauce because, frankly, we grow a lot of it on Lake Chelan Farm. You can substitute fennel for a less pronounced flavor. Basil will never steer you wrong. But if you do go the fennel seed route, make sure to toast and grind them–it is the difference between pops of flavor and a subtle switch of depth against the tongue.

Makes: 32 Ounces
Keeps: 4 days, refrigerated
Serves: Makes 1 Pint and serves 14
Time: 30 Minutes (with toasting and grinding fennel seeds)

1 Lb sea salt
Olive Oil 1/2 cup
Onion 1/2 cup
Garlic 1 tbsp
Chili Flakes 1 tbsp
Black Fennel Seed, toasted and ground 1 tbsp
White Wine 1/4 cup
Tomato Puree 1 pt
Salt 1/2 tsp
Pepper 1/2 tsp

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

Saute onion & garlic until soft (2-3 minutes)
Add wine & tomato and simmer for 15 to 20 minutes
season to taste

If you are making this sauce from your own tomatoes, you may end up needing to throw a half of a teaspoon of sugar in the pot. Just a touch of sweetness will play well with the fennel and the basil. If you are disinclined toward sugar, use rosemary, which loves bright sauces and will highlight the natural sugars in your tomatoes.

It’s pretty easy to get on a Pomodoro kick, especially if a disaster day turns into a disaster week. May as well pick up a bottle of Primitivo and kick back into the problem.

Gnocchi (with Wheat flour)
Tomato Puree