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Finely chopped tomatoes 26.6oz
Pomi Finely Chopped Tomatoes
Pomì chopped tomatoes are dedicated to the most demanding of palates, a soft, smooth fresh tomato pulp, made for those who love a softer flavor. Perfect to cook ragout, soups, pureed vegetable soups, delicious sauces and pizza recipes. Store up to 5 days in the fridge after opening How is it made? Tomatoes are washed, peeled, chopped, then crushed. They are mixed with tomato juice and then put through sieves. The Product is thermally pasteurized and aseptically filled in our signature carton boxes. Finely chopped tomatoes may contain seeds and peels.
Ingredients for
| Finely chopped tomatoes 26.6oz | Pomi Finely Chopped Tomatoes |
| Baby arugula | 1/4 cup |
| Breadcrumbs | 2 tablespoons |
| Brioche burger buns | 4 toasted |
| Butter | 2 tablespoons |
| Butter | 2 tablespoons |
| Crumbled gorgonzola cheese | 1/4 cup |
| Finely grated parmesan cheese | 1/4 cup |
| Free-range egg | 1 |
| Fresh basil leaves | 2 tablespoons minced |
| Fresh Chorizo removed from casings | 1/2 pound |
| Fresh Rosemary | 2 sprigs |
| Garlic clove minced | 1 |
| Garlic cloves | 3 whole cloves plus 2 cloves minced |
| Garlic Cloves | 2 minced |
| Grapeseed oil | 2 tablespoons |
| Ground Chuck | 11/4 pounds |
| Minced Fresh Basil Stems | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Pomi Finely Chopped Tomatoes | 2 tablespoons |
| Pomi Finely Chopped Tomatoes | 450 grams |
| Pomi Tomato Paste | 2 tablespoons |
| Red Onion Sliced | 1 large |
| Red wine vinegar | 2 tablespoons |
| Sea salt & freshly cracked black pepper | |
| Sea salt & Freshly cracked black pepper | |
| Sea Salt & Freshly cracked black pepper | |
| Spanish Onions Sliced | 2 large |
| Spanish Tomato, finely diced | 1 medium |
Preparation
1. First, make the caramelized onions. In a 3-quart saucepan, melt the butter. When melted, add the garlic and cook for 30 seconds, keeping a close watch that it doesn’t burn. Add the onions, season with a pinch of salt and pepper, and toss to combine. Cover and cook, stirring every 10 minutes, until golden and deeply caramelized (about 30 - 35 minutes). Set aside (if the onions stick, deglaze the pan with beef stock).
2. While the onions are cooking, prepare the tomato sauce. In a blender, combine all of the sauce ingredients, season with a pinch of salt and pepper, and pulse until smooth. Heat a small saucepan over medium-heat, and pour in the sauce. Cook for 8 - 10 minutes, stirring often until thickened. Set aside to cool. (note - you can store this Pomi Burger Sauce in an airtight container in the fridge for 1 week.
3. Combine beef, chorizo, Pomi Finely Chopped Tomatoes, garlic, basil, parmesan, egg, breadcrumbs, and a pinch of salt and pepper in a large bowl and mix well. Divide and shape into 4 burger patties, slightly larger than the width of your burger buns. Place a thumbprint into the center of the burger patties to help stop them shrinking. Season both sides of each patty with salt and pepper.
4. Heat a cast-iron pan over medium heat, and pour in the oil. When hot, add the burger patties and cook for 4 minutes. Flip the patties, add the butter, garlic, and rosemary. When the butter has melted, continually baste the burgers with butter until cooked through, about 4 minutes. Top with gorgonzola cheese, and remove burger patties from the pan.
5. Build your burgers on toasted brioche buns with a tablespoon of Pomi Tomato Burger Sauce, a burger patty, caramelized onions, and arugula.
Beef, Chorizo, and Tomato Blended Burgers
1 ¼ pounds ground chuck
½ pound fresh chorizo, removed from casings
2 tablespoons Pomi Finely Chopped Tomatoes
3 whole cloves plus 2 garlic cloves, minced
2 tablespoons minced fresh basil leaves
¼ cup finely grated parmesan cheese
1 free-range egg
2 tablespoons breadcrumbs
Sea salt & freshly cracked black pepper
2 tablespoons grapeseed oil
2 tablespoons butter
2 sprigs fresh rosemary
¼ cup crumbled gorgonzola cheese
½ cup baby arugula
4 brioche burger buns, toasted
Caramelized Onions
2 tablespoons butter
2 garlic cloves, minced
2 large Spanish onions, sliced
1 large red onion, sliced
Sea salt & freshly cracked black pepper
Pomi Burger Sauce
2 tablespoons olive oil
1 medium Spanish tomato, finely diced
2 tablespoons minced fresh basil stems
1 garlic clove, minced
2 tablespoons Pomi Tomato Paste
450 grams Pomi Finely Chopped Tomatoes
2 tablespoons red wine vinegar
Sea salt & freshly cracked black pepper
