Bietole al pomodoro

Bietole al pomodoro is a traditional dish originating from the Lazio area. The dish is usually made with a combination of tomatoes (preferably San Marzano), chard, anchovies, garlic, olive oil, and pepper. The chard is cooked, drained, and chopped, while the tomatoes are peeled and cut into pieces. The garlic and anchovies are sautéed in olive oil until the anchovies dissolve. The tomatoes are added to the pan and cooked over medium heat. The garlic is discarded, and the chard sprinkled with pepper is added to the pan. The flavors should blend over low heat for a few minutes, and bietole al pomodoro is then served piping hot, either as a standalone dish or as an accompaniment to other foods.