This simple buttery tomato sauce, featuring Pomi Strained Tomatoes, garlic, white wine, and butter, is designed to pair perfectly with spinach & chard gnudi, bringing a light, springtime feel to your meal. It comes together in less than 30 minutes.
In a medium saucepan, melt half the butter over medium heat. Add the garlic and red pepper flakes, if using, and cook until frothy & fragrant, 1-2 minutes. Increase to medium-high and add the wine. Cook until reduced by half, 2-3 minutes. Add the Pomi Strained Tomatoes and a generous pinch of salt. Stir to combine. If the tomato package is empty, fill it with about 60 ml (¼ cup) of water and swirl it around, then add the tomato water to the sauce. Cover and simmer until thickened, 20-30 minutes, stirring occasionally. Remove from the heat and stir in the remaining butter. Season to taste with salt.
