Pomì chopped tomatoes have a single ingredient: fresh tomatoes ripened under the sun, cut in delicious chunks and packaged on location to bring to the table an inimitable taste. An excellent ingredient to exalt the taste of Pasta Sauces and many simply recipes. Chopped tomatoes are perfect for recipes that call for diced tomatos! Store up to 5days in the fridge after opening. How is it made? The tomatoes are washed, peeled, chopped and mixed with a lightly concentrated tomato juice. The product is then thermally pasteurized and aseptically filled in our signature carton boxes. The product is exclusively made of Italian tomatoes from our farmers. Chopped tomatoes contain visible seeds and peels.
Ingredients for 2 people
|Chopped Tomatoes 13.8oz||13.8 oz|
|Cloves of garlic, chopped||3|
|Fresh basil leaves||2 sprigs|
|Heavy cream||1/4 cup|
|Kosher salt||2 tsp|
|Olive oil||3 tbsp|
|Pomì Double Concentrated Tomato Paste||1 tbsp|
|Red chili flakes||1 tsp|
|Spiralized zucchini noodles||3 cups|
Late to the zoodle train? No worries! Zucchini noodles are the perfect low-carb pasta substitute that still taste like true Italian cuisine when tossed in a creamy Pomì Tomato Sauce. Our chunky Chopped Tomatoes are juicy bites of Italian freshness that create the creamiest sauce. Don’t believe us? Grab a box of Pomì Chopped Tomatoes and recreate this recipe for yourself!
Heat 1 tbsp olive oil in a large saute pan over medium high heat. When the oil is shimmering, add the zucchini noodles and a pinch of salt and saute for 2-3 minutes until softened to al dente. Remove noodles from the pan and set aside while you make the sauce.
Wipe excess water out of the skillet and return the pan to the heat. Heat the remaining 2 tbsp of olive oil over low heat. Add the garlic and chili flake to the pan and cook for 1-2 minutes, until garlic is fragrant. Add Pomì Double Concentrated Tomato Paste and use the back of the spoon to stir it into the garlic. Cook for another minute until tomato paste is a dark brick red in color.
Add Pomì Chopped Tomatoes to the skillet, along with 1 ½ tsp of salt. Place on sprig of basil into the sauce and reduce heat until sauce has reached a low simmer. Cook for 15 minutes.
Remove the basil sprig from the sauce, and stir in heavy cream. Chop the remaining basil leaves and stir them into the sauce. Add the reserved zucchini noodles and toss to combine. Serve immediately.