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.
|Strained Tomatoes 13.8oz||2 boxes|
|Canola oil, divided||2 tbsp plus 1 tsp|
|Chipotle chiles in adobo sauce||2|
|Chopped white onion||½ cup|
|Garlic, finely diced or pressed||1 large clove|
|kosher salt||¼ tsp, or to taste if desired|
|Low-sodium chicken broth||3 cups|
Happy #Halloween! We’re bewitched by this enchanting Spooky Tomato Soup using Pomì Strained Tomatoes! Our Strained Tomatoes are 100% Italian, and 100% the best choice for all your fall dishes! Pomì 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, creams and creamy soups.
In a frying pan over medium heat, heat 1 tsp of canola oil and add chopped white onion and garlic. Stir frequently until the onion starts to turn transparent, then remove from heat.
Add Pomì Strained Tomatoes, the onion and garlic mixture, and the chipotle chiles in adobo sauce to a blender and blend on high until completely smooth.
Pour the contents of the blender through a fine mesh sieve into a large measuring cup or bowl. Press the tomato mixture with a spatula to get all the liquid to drain through the sieve. Discard the tomato paste or set aside for use in another recipe.
In a stockpot, heat two tablespoons of oil over medium heat until very hot. Pour the strained tomato liquid gently into the hot oil in the stockpot to fry it for a few minutes without stirring, until the puree starts to turn color to a deeper red.
Add the chicken broth and salt (if desired) to the stockpot and bring to a boil, stirring to incorporate the chicken broth and the tomato puree.
Remove from the heat and enjoy!