26 oz of Pomi Chopped Tomatoes
Pomì chopped tomatoes have 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 many simply recipes. Chopped tomatoes are perfect for recipes that call for diced tomatos! Store up to 5days 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.
|Chopped Tomatoes 26.6oz||26 oz of Pomi Chopped Tomatoes|
|Cloves of Garlic, Chopped||2|
|Extra Virgin Olive Oil||2 Tablespoons, plus more for drizzling|
|Feta, crumbled||5 ounces|
|Fresh Parsley, roughly chopped||To garnish|
|Large Eggs, room temperature||6|
|Medium Onion, Chopped||1|
|No Knead Pizza Dough||1 batch|
|Pomi Chopped Tomatoes||26 oz|
|Red Pepper Flakes||1 pinch|
|Salt & Pepper||to taste|
preheat oven to 450 degrees. place pizza stone in oven (if using) & line two trays with parchment paper.
in a saucepan over medium heat add the olive oil, onion & garlic. cook until softened, about 15 minutes.
stir in chopped tomatoes, salt, pepper, cumin, paprika & red pepper flakes. simmer until sauce begins to thicken slightly, about 10 minutes. remove from heat & set aside while you roll out the dough.
evenly divide dough into two. on a lightly floured surface, shape each piece into a 12-inch circle. transfer to parchment paper.
brush dough with olive oil & evenly divide the sauce between the two. one at a time slide each pizza onto the pizza stone & bake for 5 minutes.
remove from oven & create 3 wells in the sauce. crack 3 eggs onto each pizza & sprinkle with feta.
transfer back to the pizza stone & bake for an additional 10 minutes, until crust is golden brown & egg whites are cooked throughout.
garnish with parsley and serve