• 5¼ gallons mixed cherry tomatoes, halved (approximately 28 lb whole)
• 10½ quarts Martone Street Signature Pomodoro
• 5¼ cups extra virgin olive oil
• 2⅝ cups garlic, thinly sliced (approximately 13 oz. peeled)
• 2⅝ cups fresh oregano, chopped (approximately 5 oz. picked leaves)
• Kosher salt, to taste
• 2⅝ cups fresh basil, chiffonade, added just before serving

1. Prepare the ingredients
Halve the tomatoes, thinly slice the garlic, and pick and chop the oregano.

2. Build the aromatics
Heat the olive oil over medium-low heat. Add the garlic and oregano and cook for 45–60 seconds, until fragrant. Do not allow the garlic to brown.

3. Add the tomatoes
Add the tomatoes and season with kosher salt. Sauté for 4–5 minutes, allowing the tomatoes to begin releasing their juices.

4. Reduce
Continue cooking for 10–14 minutes, until most of the liquid has cooked away and the tomatoes have softened and concentrated in flavor.

5. Add Martone Street Signature Pomodoro
Stir in the Martone Street Signature Pomodoro and continue cooking for 6–8 minutes, allowing the sauce to reduce and come together.

6. Season
Taste and adjust the seasoning as needed.

7. Finish with basil
Add the fresh basil just before serving. For best flavor and color, do not add basil to the sauce during extended hot holding.

Paccheri & Stracciatella

A simple, elegant application that pairs the concentrated tomato sauce with paccheri and creamy stracciatella.

Yield: 5 portions per pound of pasta
Serving: 3¼ oz. dry pasta + 5 oz. sauce per portion

Ingredients

• 1 lb. paccheri, preferably Gragnano
• 3 cups Stewed Baby Tomato Sauce
• 2 Tbsp. fresh basil, chiffonade
• 10 oz. stracciatella
• Kosher salt, for pasta water

Method

1. Par-cook the pasta
Cook the paccheri in generously salted boiling water for 8–9 minutes, stopping just short of al dente. Shock in ice water, drain well, lightly toss with oil, and portion at 3¼ oz. dry weight per serving.

2. Finish the pasta
Return each portion to boiling water for 60–90 seconds to finish cooking. Reserve pasta water.

3. Toss with sauce
Warm 3 cups of Stewed Baby Tomato Sauce in a sauté pan. Add the pasta and toss to coat. Add a splash of pasta water as needed until the sauce clings to the pasta.

4. Finish
Remove from the heat and fold in the basil. Taste and adjust seasoning.

5. Plate
Divide among bowls and finish each portion with approximately 2 oz. of stracciatella. Add the stracciatella at the pass so it remains soft and creamy against the hot pasta.

What are other ways to use the sauce?

The Stewed Baby Tomato Sauce is versatile enough to move well beyond pasta. Use it as a foundation for:

• Chicken alla Pizzaiola — Spoon 6 oz. around seared chicken thighs and finish in the oven.
• Steamed Clams or Mussels — Add 4 oz. sauce after the shellfish has opened.
• Shrimp with Chili & Basil — Warm 4 oz. sauce with sautéed shrimp, chili, and fresh basil.
• Gnocchi alla Sorrentina — Combine with par-cooked gnocchi and fior di latte, then broil until bubbling and golden.
• Eggplant Parmigiana — Layer with fried or roasted eggplant and allow to rest before cutting and reheating.
• Baked Ricotta Gratin — Use as the base for a baked ricotta dish and finish with olive oil and grilled bread.
• Pappa al Pomodoro — Thin with stock and add stale bread for a rustic tomato-and-bread soup.
• Stewed White Beans — Warm cannellini beans in the sauce with rosemary and olive oil.
• Fregola or Risotto al Pomodoro — Stir the sauce in toward the end of cooking for a bright tomato finish.
• Grilled Steak or Swordfish — Spoon 3 oz. onto the plate as a flavorful base for the protein.