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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.

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Ingredients for
Finely chopped tomatoes 26.6oz Pomi Finely Chopped Tomatoes
Baby arugula1/4 cup
Breadcrumbs2 tablespoons
Brioche burger buns4 toasted
Butter2 tablespoons
Butter2 tablespoons
Crumbled gorgonzola cheese1/4 cup
Finely grated parmesan cheese1/4 cup
Free-range egg1
Fresh basil leaves2 tablespoons minced
Fresh Chorizo removed from casings1/2 pound
Fresh Rosemary2 sprigs
Garlic clove minced1
Garlic cloves3 whole cloves plus 2 cloves minced
Garlic Cloves2 minced
Grapeseed oil2 tablespoons
Ground Chuck11/4 pounds
Minced Fresh Basil Stems2 tablespoons
Olive oil2 tablespoons
Pomi Finely Chopped Tomatoes2 tablespoons
Pomi Finely Chopped Tomatoes450 grams
Pomi Tomato Paste2 tablespoons
Red Onion Sliced1 large
Red wine vinegar2 tablespoons
Sea salt & freshly cracked black pepper
Sea salt & Freshly cracked black pepper
Sea Salt & Freshly cracked black pepper
Spanish Onions Sliced2 large
Spanish Tomato, finely diced1 medium

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 

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