60 min Medium

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60 min
Ingredients for 6-8
Double Concentrated Tomato Paste 4.6oz 1 tablespoon
all-purpose flour1 1/4 cups
clove of garlic, grated1
clove of garlic, grated1
dried oregano1/2 teaspoon
egg yolk1
extra virgin olive oil1 tablespoon + 1 tablespoon
fine salt1/2 teaspoon
fresh basil, to garnish
grated parmesan cheese1/4 cup
grated parmesan cheese, plus more to garnish1/4 cup
ice cold water2 tablespoons
medium zucchini, thinly sliced2
Pomi USA crushed tomatoes1 cup
Pomi USA double concentrated tomato paste1 tablespoon
roma tomatoes, thinly sliced4
salt & pepper, to taste
unsalted butter, cold & cubed1/2 cup


for the garlic parmesan crust

  • in a large mixing bowl stir together the flour, garlic, parmesan & salt until combined. 

  • using your hands or a pastry cutter, work in the butter until a crumbly mixture is formed.

  • in a separate small mixing bowl whisk together the egg yolk & water. slowly pour egg mixture into the flour mixture. transfer to a lightly floured surface & shape into a disk.

  • wrap in plastic wrap & chill for a minimum of 2 hours. 

  • once dough has chilled, roll out to a 1/4 inch thick & transfer to a 9-inch tart pan with a removable bottom. poke base with fork & chill for an additional 30 minutes.

  • line tart shell with parchment paper & pie beads (can substitute with dried beans or rice). bake at 375(f) degrees for 15 minutes. 

for the filling

  • in a saucepan over medium heat whisk together the crushed tomatoes, tomato paste, olive oil, garlic, oregano, parmesan cheese, salt & pepper. simmer until slightly thickened, about 5 minutes.

  • start with a thin layer of the sauce followed by the tomatoes & zucchini. working from the outer edges to the center, layer with zucchini & tomatoes in a spiral pattern.

  • brush the vegetables with remaining olive oil. season with salt & pepper. 

  • bake at 400(f) degrees for 25 to 30 minutes. garnish with additional parmesan & fresh basil. let cool slightly before serving!

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