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.
Ingredients for 2 people
|Strained Tomatoes 26.6oz|
|4 Garlic Cloves||Finely chopped|
|Black Pepper||1/2 tsp|
|Cod Fillet, cut into 5-6 oz pieces||20 oz|
|Cooked Couscous||2 cups|
|Fresh Cilantro, chopped||½ cup|
|Ground Cumin||1 tsp|
|Lemon, zested & juiced||1|
|Olive Oil||2 tbsp|
|Onion, finely chopped||1 cup|
|Pickled Jalapeño, chopped||1/4 cup|
|Pomì Finely Chopped Tomatoes||1 cup|
|Pomì Strained Tomatoes||1 cup|
|Sea Salt||1 tsp|
|Smoked Paprika Powder||1 tsp|
|Turmeric Powder||1 tsp|
Let’s travel through the Mediterranean without leaving home! Unlike your usual poached egg shakshuka, this Egyptian-inspired Mediterranean Fish Fillet turns Italian with the Pomì Italian Weekend Trio. Fresh tomatoes that are ripened under the Italian sun always make the best shakshuka-style sauce. Prepared in one single skillet, this hearty and flavorful dish can be made in under 30 minutes.
Heat a large skillet on medium-high heat. Once hot, add the olive oil and chopped onions and sauté the onions for 2 minutes then add the garlic, cumin, smoked paprika and turmeric. Cook and toast the spices for 1 minute.
Next, add the Pomì Finely Chopped Tomatoes and Pomì Strained Tomatoes, water, sea salt, and black pepper. Stir to combine then cover and bring to a gentle simmer on low heat.
Gently place the fish fillets into the sauce, add pickled jalapeño, cover and cook on low heat for 10-15 minutes or until the fish is cooked through and flaky.
Remove from heat then add the zest and juice of 1 lemon. Taste and adjust seasoning if needed.
Garnish with fresh cilantro and serve with couscous.