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 4 people
|Chopped Tomatoes 26.6oz||2 cups|
|Asparagus, cut into 2-inch pieces and tough ends removed||1 lb|
|Dried oregano||2 tsp|
|Extra virgin olive oil||to taste|
|Fresh parsley||for garnish|
|Garlic cloves||4 chopped|
|Sweet paprika||¾ tsp|
|White beans, drained||1 15-oz can|
|Yellow onion||1 small, chopped|
Easy skillet asparagus with delicious Pomì Chopped Tomatoes and hearty white beans. The perfect side dish! Add your favorite crusty bread to sop up the tasty sauce!
1. In a saucepan, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add chopped onions and cook for 3 to 4 minutes or until golden, stir often. Add garlic and cook another 30 seconds.
2. Now add Pomì Chopped Tomatoes and the white beans. Season with salt and pepper, oregano, and paprika. Bring to a boil, then turn heat down to medium-low and let simmer 15 minutes.
3. While sauce is simmering, in a large skillet that has a lid, heat about 3 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add asparagus and season with salt. Toss for a couple of minutes, then cover and cook for 5 minutes or so until asparagus is cooked but still has some crunch.
4. Add the cooked sauce to asparagus skillet. Cook together for 5 more minutes or so. Garnish with parsley and serve hot or warm.
Recipe by Suzy Karadsheh of TheMediterraneanDish.com