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 any recipe. Chopped tomatoes are perfect for recipes that call for diced tomatos! Store up to 5 days 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||1 box|
|Cauliflower florets from frozen, thawed||1 ½ lb|
|Chopped fresh Italian parsley||3 tbsp for garnish|
|Extra Virgin Olive Oil||To taste|
|Garlic powder, divided||1 ½ tsp|
|Ground allspice, divided||1 ½ tsp|
|Ground nutmeg||½ tsp|
|Lean ground beef||1 lb|
|Toasted slivered almonds||¼ cup for garnish (optional)|
|Yellow onion||1 medium, finely chopped|
Preheat the oven to 375 degrees F.
In a large oven-proof pan or skillet, heat 2 tbsp extra virgin olive oil over medium heat until shimmering. Add onions and carrots. Raise the heat to medium-high and cook for 5 minutes, stirring regularly.
Now add the ground beef, 1 tsp allspice, 1 tsp garlic powder, nutmeg and salt. Cook for 8 more minutes, stirring regularly, until meat is browned and fully cooked through. Then add cauliflower florets and season with the remaining allspice, garlic powder, and cumin. Add another pinch of salt and mix to combine.
Add Pomì chopped tomatoes and water. Cook on medium-high for 10 more minutes. Cover with a lid (or tightly with foil) and transfer to the heated oven. Bake in 375 degrees heated-oven for 20 minutes.
Remove from heat and garnish with fresh parsley and toasted almonds. Serve hot with your favorite rustic bread or rice or quinoa! Enjoy.
Recipe Note: if you decide to use florets from fresh cauliflower, you will need to first blanch them.
Recipe by Suzy Karadsheh of TheMediterraneanDish.com