70 min Easy

Recommended product

Recommended product

Fresh, creamy and thick: the original taste of a great classic always ready to be used. Strained Tomato Sauce is one of the most used ingredients in cooking because it is easy and fast, ideal to prepare any type of dish: meat, eggs, pasta, creams and creamy soups. Strained tomatoes are perfect for recipes that call for pureed tomatos! Store up to 5 days in the fridge after opening​.  How is it made? Tomatoes are washed and crushed. They go through a refinement process that includes sieves to eliminate seeds and peels. The product is then mixed with tomato juice and lightly concentrated. The final product is thermally pasteurized and aseptically filled in our signature carton boxes. Product is exclusively made of Italian tomatoes and does not contain seeds and peels, although we cannot completely exclude possible residue.

70 min
Ingredients for 4/6 servings
Strained Tomatoes 26.6oz 1 cup
Butter1 TBSP
Celery - finely diced½ cup
Chicken or seafood stock1 ½ cup
Extra virgin olive oil¼ cup
Fennel Seeds¾ Tsp
Fine sea salt⅛ Tsp
Ground white pepper⅛ Tsp
Large shrimps or prawns, cleaned, peeled and sprinkled with fine sea salt8 to 10 pieces
Mussels, scrubbed and cleaned and sprinkled with fine sea saltabout 15 pieces approximately
Red chili flakes¼ Tsp
Scallops, sprinkled with fine sea saltabout 15 pieces
White wine (I used a Verdejo wine, you may use Sauvignon Blanc instead)½ cup
Yellow onion, finely diced½ cup
Drizzle of the juice of one half of the orange
Fine sea salt¼ Tsp
Fresh arugula2 cups
Grinded garlic¼ to ½ Tsp, or use a small garlic clove for a stronger garlic flavor
Parmesan cheese (can substitute with Manchego, Asiago or Pecorino Romano), grated½ cup
Pine nuts1 TBSP
Pure extra virgin olive oil½ cup
Zest of orange1
  1. Place arugula, orange zest, salt and pine nuts in the bowl of a food processor already attached to its base. Pulse for a bit less than a minute to get the arugula and pine nuts roughly chopped. 
  2. Add the cheese and garlic and pulse for 5 seconds two or three more times (maybe two more times if using the whole clove of garlic). With the processor running, pour the olive oil in a fine stream through the lid opening. Transfer the pesto to a bowl and drizzle it with a bit of orange juice, think a bit less than a tablespoon. Stir and refrigerate for up to 10 minutes before serving to bring it to room temperature. It can be done several days in advance, just let it come down to room temperature.
  3. In a large skillet heat the ¼ cup of olive oil over medium-high heat for one minute. Add the onions and celery and sauté for about 3 minutes revolving and tossing frequently, until celery is soft and onions are soft and translucent. Sprinkle the ⅛ teaspoon of salt and mix. Pour the ½ cup of white wine and stir until liquid has almost evaporated and the remaining liquid looks thicker, about 1 minute. Add the butter and toss. As soon as the butter has melted pour the 1 ½ cup of stock. Lower the heat to medium and mix in the ¼ teaspoon of red chili flakes, the ¾ teaspoons of fennel seeds and the ⅛ teaspoons of white pepper. Boil for 2 minutes. Add the cup of Pomì strained tomato sauce. Cover and boil about 5 minutes.
  4. Add the scallops to the liquid and cook with the skilled covered for 2 minutes. Incorporate the shrimps and cook covered for about a minute. Add the mussels and cover again to cook for one minute. Remove the lid and stir the content to distribute all the seafood within the sauce. Cook uncovered 3 to 5 minutes to reduce a bit the sauce.
  5. Serve immediately with sautéed vegetables and warm or toasted bread and the pesto sauce.


Recipe by The Yellow Butterfly

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