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 12
|Finely chopped tomatoes 26.6oz|
|cold unsalted butter||3/4 cups + 2 tablespoons|
|granulated sugar||1 ½ teaspoon|
|ice cold water||¼ cup|
|medium sized onion||1/2|
|milk||1 ½ teaspoon|
|Pomi finely chopped tomatoes|
|Pomi tomato paste|
|vinegar||1 ½ teaspoon|
|white all purpose flour||2 cups|
Keep it fun. Don’t let dinners become routine! The kitchen is the place for creativity. Try out these Individual Tomato Tarts, using Pomì Finely Chopped Tomatoes and Tomato Paste.
Mix flour, sugar and salt.
Cube butter using a knife and add into the flour mixture. Use a pastry blender to cut the butter into the flour until the mixture is very crumbly.
Beat the egg and separate evenly into two bowls. Half the egg will be used for the flour mixture and the other half for the egg wash.
Beat together the water, vinegar and half an egg. Pour into the flour mixture and toss gently.
Once the mixture forms a dough, separate into 4 flat circular disks and wrap individually in plastic wrap. Refrigerate disks for 1-2 hours.
On a well-floured surface, use a rolling pin to roll out the pastry as evenly as possible until it is around 1/8 inch. Make sure to flour the surface generously to prevent sticking.
Using a knife, cut out 12 rectangles that are 3”x4” and place them 2” apart on a baking sheet lined with parchment paper. Cut the remaining pastry into leaves.
Slice the onion fairly thin, but not too thin. Add olive oil to a pan heated over low heat and slowly cook onions until they are richly browned. Make sure to stir occasionally. Once the caramelized onions are cooled add salt and pepper to taste. Place approximately 2 teaspoons of the onions on top of the rectangular pastry.
Add ¼ teaspoon of Pomi tomato paste on top of the onions and 1 teaspoon of Pomi finely chopped tomatoes on top.
Add the pastry leaves on top of the filing making sure to use water as glue to seal the edges of the tart.
Optional: Add the milk into the remaining ½ egg that was separated earlier. Using a pastry brush, brush on the egg wash onto the leaves.
Refrigerate tarts for 20-30 minutes.
Preheat oven at 375ºF and bake for 15-17 minutes or until golden brown on top.
Cool tarts on a wire rack and enjoy!