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. 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.
|Finely chopped tomatoes 14.1oz|
|Chia Seeds||sprinkle on top|
|Dried Thyme||1 tsp|
|Goat Cheese||8 ounces|
|Golden Tomatoes||as needed|
|Pomi Finely Chopped Tomatoes||14 ounces|
|Sea Salt||1 tsp|
|Sesame Seeds||sprinkle on top|
Ingredients Homemade Pie Crust
14 ounces (400 grams) Pomi Finely Chopped Tomatoes
8 ounces Goat Cheese
1 Large Egg
2 tsp Dried Thyme
1 tsp Dried Sage
1 tsp Sea Salt
2 Heirloom Tomatoes
3 Red Tomatoes
Golden Tomatoes as needed
Chia Seeds sprinkle on top
Sesame Seeds sprinkle on top
Instructions Homemade Pie Crust
. Follow directions to make Homemade Pie Crust. Set in fridge to chill for 1-2
. Place pie crust dough onto a floured surface and roll out to 1/8 inch
. Gently place pie crust into 11 inch tart pan with removable base. Press dough
into the sides of pan and trim away any dough that hangs over edges.
. Place tart pan lined with pie crust dough into fridge to firm for 30 minutes.
Tomato Tart Filling
. Preheat oven to 450 F.
. In a large bowl mix together goat cheese, dices tomatoes, egg, herbs, and
. Cut tomatoes into thin slices.
. Remove chilled pie crust from fridge and fill with goat cheese mixture.
. Arrange sliced tomatoes across filling.
. Sprinkle with chia and sesame seeds.
. Place tart pan on middle oven rack. Lower temperature to 400 F.
. Bake for 50-55 minutes until edges of crust are golden and tomatoes looked
baked but still retaining shape.
. Place tart pan on cooling rack to cool for 15 minutes.
. Slice and serve.