The Tomato Cookbook by Pomi Usa

THE

TOMATO

COOKBOOK

THE

TOMATO

COOKBOOK A curated collection of deliciously easy-to-craft recipes to enrich your culinary repertoire, with tips and tricks from our favorite foodies, chefs and tomato lovers.

It Starts With The Perfect Tomato We compiled this collection of delicious recipes to share all the goodness our tomatoes can offer for you. In this book there is something for everyone, from the beginner cook to the devoted at-home chef. From an indulgent entrĂŠe to a quick appetizer, all topped by the incomparable taste of PomĂŹ. We invite you to join us in exploring the world of tomato possibilities, recreating and creating new, unforgettable memories, one tomato dish at a time. From our kitchen to yours,

i Pom oes. at Tom

Tomatoes are a Labor of Love Pomì tomatoes are grown from selected seeds cultivated on over 7,000 hectares between Cremona, Parma, Mantua, and Piacenza, in Northern Italy. To guarantee the highest quality for our consumers, we process our tomatoes within hours of picking them, close to where they’re harvested and with a meticulous respect for the environment. Pomì’s passion offers a freshness that brings a burst of tomato flavor to any dish.

Contents ANT IP A ST O

PRIMO

Antipasto is an appetizer. Antipasti might include a small portion of what might otherwise qualify as a second course.

Primo is the first course; the list of primi includes soups, pastas, rice, and other starter dishes.

24 Mini Veggie & Tomato Pizza

44 Balsamic Tomato Spaghetti

12 Carrot and Tomato Bisque

28 Mussels in Tomato Broth

48 Linguine with Clams & Tomatoes

16 Creamy Vegan Tomato Soup

32 Old Bay Tomato Bloody Mary

52 Mozzarella & Goat Cheese Tomato Pizza

20 Mexican Tomato Shrimp Cocktail

36 Tex Mex Tomato Sweet Potatoes

8 Braised Chicken Tomato Tacos

40 Warm Pumpkin & Tomato Dip

56 Pappardelle with Tomato Pork RagĂš 60 Pasta with Cod in Tomato Arrabbiata 64 Tomato Braised Short Ribs with Mushroom Risotto 68 Smoky Mushroom and Tomato Bolognese 72 Spaghetti & Meatballs 76 Spaghetti with Homemade Tomato Marinara 80 Tomato Sauce & Basil Pizza 84 Tomato Stuffed Shells with Spinach and Cheese

SE C ON D O

CONTRIBUTORS

Second is the second course often composed of a protein, be it cheese, seafood, meat, or eggs.

Mai Kakish Kristel Matousek Jessica Hoffman Regina Foster Cori Finglass Kylie Mazon Molly Krebs Anneka Bjรถrkeson Marcella DiLonardo Ashley Alexander

88 Chicken Tomato Tikka Masala

104 Tomato & Mushroom Polenta

92 Crispy Pork Kimchi Bowl

108 Tomato Beef & Chorizo Burgers

96 Greek Bourdeto Tomato Fish

112 Tomato Chicken with Zucchini Noodles

100 Lamb Tomato Meatballs

Bella Karragiannidis Dennis Prescott Kevin Lynch Christine Carlson Joanne Rappos Cosette Posko Jade Kath Archana Mundhe Joni Gomes Natalia Wrobel

T H E T O M AT O C O O K B O O K

Braised Chicken Tomato Tacos

ANTIPASTO

M AI of Almond & Fig @almondandfig

Iâ&#x20AC;&#x2122;m Mai. I grew up in Palestine, but my food journey brought me to Chicago. Cooking has been my creative outlet and source of relaxation. I like to share the food that taught me about my identity, love, and family, the kind of food that makes memories.

Servings

Prep. Time

60 min.

Difficulty Level

Medium Meal Type

Antipasto

INGREDIENTS > 1 cup of Pomì Tomato Sauce > 3 lbs boneless, skinless chicken breasts or boneless thighs > 1/2 tsp. all spice > 1 bay leaf > 8 oz bottle of beer > 2 tsp. chili powder > 2 chipotle chilies in adobo, minced > 1 tsp. coriander > 1 tsp. cumin > 3 garlic cloves, mashed > 1/2 tsp. garlic powder > 1 jalapeño > 2 tbsp. olive or avocado oil > 1 large purple onion T H E T O M AT O C O O K B O O K

> 2 tsp. smoked paprika > Salt and pepper, to taste

This is a great recipe to have on hand. It’s easy to make and perfect for the Crock-Pot or instant pot. Endlessly versatile, the shredded chicken can be served on top of a salad, added to an enchilada soup, or used to dress up a delicious sandwich! DIRECTIONS > In a bowl, toss the chicken with all the spices and 1 tablespoon of olive oil until completely coated. > Heat a Dutch oven or heavy pot over medium-high heat, and add olive oil. Once it starts to sizzle, add the chicken and sear on both sides for about 3 to 4 minutes per side. Avoid overcrowding the pan for optimal searing. Once both sides are seared, add the onions, garlic, bay leaf, and jalapeño whole. Alternatively, chop it up for a spicier flavor. > Cook for a minute to combine. Deglaze the pan with beer or chicken stock. Scrape up any browned bits from the bottom of the pan, add Pomì Tomato Sauce, and chilies in adobo sauce if used. Cover and simmer for 35 to 45 minutes or until the chicken is tender and cooked through.

> Once the chicken is cooked through, shred with two forks. If the sauce gets too thick, add a splash of water or chicken stock. > Serve the shredded chicken in warm corn or flour tortillas. > The topping options are endless when it comes to these tacos. Try them with cheddar or jalapeño cheese, avocado, salsa, roasted corn, or shredded lettuce. Cojita cheese is delicious here too.

SERVE WITH: > Charred flour or corn tortillas > Charred corn to taste > Avocado and lime wedges > Red onions, radishes, red cabbage, or cilantro to taste

Chef Tip! To make the shredded chicken in a Crock-Pot, add all the ingredients for the tacos to your Crock-Pot. Cover and cook on low for 6-8 hours or high for 4-6 hours. Shred the chicken and return to the Crock-Pot. You can also broil your chicken under the broiler for delicious crispy bits.

T H E T O M AT O C O O K B O O K

Carrot & Tomato Bisque

KRISTEL of Photorical Food @photoricalfood

My name is Kristel, and I am the photographer and chef of Photorical Food. I love to serve others and make them smile. I find great joy in making and preparing new dishes, and cannot wait to make you drool over what might come in the next post!

Servings

Prep. Time

40 min.

Difficulty Level

Easy Meal Type

Antipasto

INGREDIENTS > 17.6 oz jar of Pomì Finely Chopped Tomatoes > 2 tbsp. Pomì Double Concentrated Tomato Paste > 11 oz carrots, diced > 11 oz oz onions, diced > 4 cups of vegetable or chicken broth > 2 cloves garlic, pressed > 3 tbsp. olive or avocado oil

T H E T O M AT O C O O K B O O K

> 1 cup heavy cream, or 1.3 oz per cup of soup

The tartness from the tomatoes marries well with the natural sweetness of the carrots, creating a savory and rich soup, full of flavor. DIRECTIONS > Begin by dicing both the carrots and onions uniformly. > In a saucepan, combine the diced carrot pieces, onions, and oil. Sauté the vegetables until they’re golden brown. > Before the vegetables finish cooking, add in the garlic to roast slightly. Remove them all from heat, then add in Pomì Finely Chopped Tomatoes, Pomì Double Concentrated Tomato Paste, and broth. > Bring the soup to a slow boil, to infuse it with the flavors of your ingredients.

Chef Tip! Adding a splash of cream dresses it up with a touch of luxury, lending well to the soup’s creamy texture.

> Remove it from heat, and use a stand or emulsion blender to blend until smooth. Season with salt and pepper to your taste and add the cream.

T H E T O M AT O C O O K B O O K

Creamy Vegan Tomato Soup

JESSICA of Choosing Chia @choosingchia

Hi! Iâ&#x20AC;&#x2122;m Jess, and I like to create healthy recipes with a focus on plant-based ingredients. Iâ&#x20AC;&#x2122;m a writer, photographer, and recipe developer. I work with primarily simple, easy-to-put-together, healthy recipes that you can add to your weekly menu.

Servings

4-8

Prep. Time

20 min.

Difficulty Level

Easy

This Creamy Vegan Tomato Soup made with Pomì Chopped Tomatoes is so easy to make, it comes together effortlessly. Besides being warming and delicious, it’s also a 15-minute miracle with just a few simple ingredients. All the fresh tomato flavor without any of the work. You can blend up this soup in any blender, or use a hand blender for a super smooth and creamy result. You can also leave it with a bit of texture if you prefer!

Meal Type

Antipasto

INGREDIENTS > 1 can (14.11 oz) Pomì Chopped Tomatoes > 1 tbsp. olive oil > 1 large onion, chopped > 5 garlic cloves, chopped > 1 1/2 cups cauliflower florets > 1 cup coconut milk > 4 cups vegetable broth > 2 tsp. oregano > 1/2 tsp. cayenne pepper > Salt and pepper, to taste > Thyme or basil, to garnish (optional)

DIRECTIONS > Begin preparing the Creamy Vegan Tomato Soup by heating the olive oil in a pan on medium-high heat. Twist the pan around until it is completely coated. > Add the chopped onion bits and let them cook for 2 to 3 minutes, until they become translucent and sizzle on the pan. > Next, add the garlic and let cook for another 2 minutes. Using plenty of garlic is essential to build up some great flavor in this soup. If your cloves are on the smaller side, add more for a richer, more intense flavor. > Add the Pomì Chopped Tomatoes and the rest of the ingredients to the pan and bring to a boil, mixing everything until it’s all well combined.

T H E T O M AT O C O O K B O O K

> Lower the heat to medium-low and let cook for 10 minutes, or until the cauliflower is soft in consistency.

Chef Tip! Although this is a tomato soup, we’re adding in some cauliflower to make the soup creamier, and a little bit thicker. If you don’t want to use coconut milk in the recipe, you can use cashew milk or any other type of plantderived milk instead, to make the soup a touch more velvety. You could also alternatively add some soaked cashews to blend with the soup to add some creaminess and extra thickness.

> Once all the ingredients are cooked, transfer them to a blender and blend until smooth. Serve and garnish with thyme or basil as you wish!

T H E T O M AT O C O O K B O O K

Mexican Tomato Shrimp Cocktail

REGINA of Regina Foster @reginafoster.us

Iâ&#x20AC;&#x2122;m Regina, a professional photographer based in Denver, CO. I specialize in making and retouching lifestyle, portrait and product photography, inspired by local food photographers and travel bloggers.

Servings

Prep. Time

20 min.

Mexican Tomato Shrimp Cocktail, otherwise known as Cóctel de Camarones, is not your average shrimp cocktail! This staple is full of delectable, crunchy vegetables and shrimp, drenched in a spicy, tangy tomato sauce.

Difficulty Level

Easy Meal Type

Antipasto

INGREDIENTS > 1/2 cup of Pomì Strained Tomatoes > 3/4 cup avocado, diced > 3/4 cup English cucumber, diced and peeled > 1/3 cup celery, finely diced > 1/3 cup red onion, finely diced > 1/2 jalapeño, finely diced > 2 tbsp. cilantro, chopped FOR THE SHRIMP > 1 lb 15-20 wild-caught shrimp

DIRECTIONS FOR THE SHRIMP > Place a large sauté pan over medium-high heat. Pat the shrimp dry with a paper towel and transfer to a mixing bowl. > Drizzle with 1 tablespoon of oil, and sprinkle with half teaspoon Kosher salt, chili powder, smoked paprika, black pepper, and garlic powder. Stir to coat. > Add 3 tablespoons of oil to the heated pan. > Add the shrimp to the pan in a single layer, avoiding overcrowding the surface of the pan. > Cook for about 1 to 2 minutes. Then, turn and cook for another minute more, or until the meat is cooked through.

> Cook the rest of the shrimp in the same manner. > Once the shrimp is cool enough to handle, chop it into 1/2” pieces, and set aside. FOR THE SHRIMP COCKTAIL > In a large bowl, whisk together all of the sauce ingredients. > Add the prepared vegetables, the Pomì Strained Tomatoes, cilantro, and shrimp. Stir to combine. > Cover and transfer to the refrigerator to chill. You can wait 2 to 3 hours for it to cool, or leave it in overnight.

> 1/4 cup canola or avocado oil, separated > 1/2 tsp. kosher salt > 1/2 tsp. chili powder > 1/4 tsp. smoked paprika T H E T O M AT O C O O K B O O K

> 1/4 tsp. black pepper > 1/4 tsp. garlic powder

FOR THE SAUCE

> 1/4 cup chili sauce

> 1 cup Clamato juice

> 1 tbsp. hot sauce

> 1/4 cup ketchup

> 3 tbsp. freshly squeezed lime juice

> 1/4 cup prepared horseradish

> 1 tsp. kosher salt

Chef Tip! If you plan to make your Mexican Tomato Shrimp Cocktail a day in advance, chop and add the avocados the day you will be serving, for maximum freshness!

T H E T O M AT O C O O K B O O K

Mini Veggie & Tomato Pizza

CORI of Matcha and Margs @matcha_and_margs

My name is Cori, and I have a huge passion for health and wellness. My dream is to share that passion with others, along with my favorite healthy recipes, tips on living a balanced life, honest recommendations, and so much more!

Servings

Prep. Time

30 min.

Difficulty Level

Easy Meal Type

There are endless ways to customize pizzas, and the possibilities are vast no matter the diet preference. Just about anyone can enjoy and make these unbeatable mini pizzas in a matter of minutes! They are great to pack for a lunch alongside a small salad. Especially because of the impeccable sauce made using Pomì Finely Chopped Tomatoes! Simmer the full box of tomatoes with garlic, Italian seasoning, salt, and minced garlic for unforgettable flavor.

Antipasto

INGREDIENTS > 1 box (26.46 oz) Pomì Finely Chopped Tomatoes > 1/4 cup olive oil > 6 cloves of garlic, minced > 2 tsp. Italian seasoning > 1 tsp. pink salt

DIRECTIONS > Start creating your Mini Veggie and Tomato Pizza bases by preheating your oven to a medium-high temperature, at around 400 F. > Add the olive oil, Pomì Finely Chopped Tomatoes, garlic, and Italian seasoning to a saucepan. Cook them on low for about 30 minutes, or until they’re toasted, pleasantly browned, and fragrant.

> Vegan mozzarella, to taste > Your favorite pizza toppings: olives, broccoli, banana peppers, fresh tomatoes, or more. > Fresh basil, to taste > Red pepper flakes (optional)

> Top the English muffins with the homemade pizza sauce and vegan mozzarella. Place the pizza toppings of choice on top of the buns when they’re ready.

> Place the buns in the oven, and bake at 400 F for about 12 to 15 minutes, or until your cheese is melted. If you’re using vegan cheese, note that it takes longer to melt than regular mozzarella. When it becomes a creamy consistency inside the oven, you will know the pizzas are ready! > Extract the pizzas from the oven and top with fresh basil and red pepper flakes for an added spicy kick. Enjoy alone or as a side with your favorite salad or leafy greens.

> 4 Gluten-free English muffins

Chef Tip! T H E T O M AT O C O O K B O O K

These mini pizzas are so customizable, you can recreate the recipe with virtually any ingredient you have lying around your kitchen. Make them easily with any cheese you enjoy! You can even substitute the English muffins for any other gluten-free crusts or even cauliflower crusts.

T H E T O M AT O C O O K B O O K

Mussels in Tomato Broth

KYLIE of Cooking with Cocktail Rings @cookingwithcocktailrings

I’m Kylie, and I’m a writer, cook, and photographer. For me, cooking is cathartic — it doesn’t have to be perfect, and there is plenty of room for experimentation. As soon as I finish one meal, I am planning for the next. My world revolves around food, and always will, because food brings people together!

Servings

Prep. Time

30 min.

Steamed in a tomato and bacon-based sauce until they’re open and tender, these Mussels in Tomato Broth are easy to make and come together in under 30 minutes. Serve them with plenty of grilled bread to soak up the sauce once the mussels are all gone!

Difficulty Level

Medium Meal Type

Antipasto

INGREDIENTS > 1 box (26.46 oz) Pomì Chopped Tomatoes > 3 lbs Prince Edward Island mussels, scrubbed and debearded > 1/4 cup all-purpose flour > 3/4 lb thick-cut bacon, sliced > 1 tbsp. extra virgin olive oil > 1 cup yellow onion, diced > 3 cloves garlic, minced > 2 cups dry white wine > 1/4 tsp. red pepper flakes > 1/4 tsp. kosher salt > 1/4 cup of basil, chopped

T H E T O M AT O C O O K B O O K

> Grilled sourdough bread, sliced for serving

DIRECTIONS > Add the mussels to a large mixing bowl filled with cold water and flour. Let sit for about 15 minutes. > In a big, heavy-bottomed pot or large Dutch oven, add the bacon to the pan and turn the heat on to medium. Cook the bacon, stirring occasionally, until it’s crispy and the fat has rendered, about 6 to 8 minutes. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate. Set it aside, reserving as much fat in the pot as possible. > Return the pot to heat, add the olive oil and heat through. Add the onion and sauté, stirring occasionally, until it’s soft and opaque, for about 5 minutes. Stir in the garlic and cook until fragrant, for an additional 30 seconds. Pour in the wine and bring to a simmer, then add Pomì Chopped Tomatoes, red pepper flakes, salt, and black pepper to taste. > Drain and rinse the mussels with cold water before adding them to the pot. Cover and steam them until they open, after about 8 minutes. Serve the mussels in large bowls, topped with basil and grilled bread for dipping.

Chef Tip! Allowing mussels to soak in a bowl of water with flour before steaming them will help to remove any excess grit from inside the shell as well as plump up the meat a bit.

T H E T O M AT O C O O K B O O K

Old Bay Tomato Bloody Mary with Lobster Grilled Cheese 32

MOLLY of Spices in My DNA @spicesinmydna

Iâ&#x20AC;&#x2122;m incredibly passionate about food, especially when it comes to creating and photographing seasonal, vegetable-focused recipes. I love sharing super flavorful, unique, and nutritious meals along with the more indulgent, comforting eats we all need from time to time.

Servings

Prep. Time

25 min.

Difficulty Level

Hard

Get ready for a fun new cocktail to pair with brunch! This Old Bay Tomato Bloody Mary with Lobster Mac and Cheese Grilled Cheese is a classic recipe with a delectable Old Bay twist. Pair the Bloody Mary with a decadent grilled cheese, stuffed with cheesy lobster macaroni, and garnish with celery, lemon, and pickled vegetables. DIRECTIONS

Meal Type

Antipasto

BLOODY MARY > Start preparing the cocktail by moistening the edges of the glass with a lemon wedge, and the rim in Old Bay.

INGREDIENTS FOR THE BLOODY MARY > 2 1/2 oz Pomì Tomato Juice > 1 1/2 oz vodka > 1/2 oz freshly squeezed lemon juice > 1/2 tsp. Worcestershire sauce > 1/2 tsp. prepared horseradish > 1/8 tsp. Old Bay seasoning, plus a pinch for rimming the glass > A dash of celery seed > A few dashes of hot sauce > A Lobster Mac and Cheese Grilled Cheese for garnish! > Lobster claw meat, for garnish > Celery stalk, for garnish > Pickled jalapeños, for garnish > Peperoncino, for garnish

FOR THE GRILLED CHEESE T H E T O M AT O C O O K B O O K

> 2 slices of hearty sourdough bread > Softened butter for spreading > 1/2 cup of white cheddar cheese, grated > 1/4 cup lobster mac and cheese > Softened butter, for spreading

> Fill the glass with crushed ice. Add Pomì Tomato Juice, vodka, lemon juice, Worcestershire sauce, prepared horseradish, Old Bay, celery seed, and hot sauce. > Stir the ingredients together vigorously to combine them all. Garnish with a lobster claw, a celery stalk, a lemon wedge, peperoncino, pickled jalapeños, and serve paired with the Lobster Mac and Cheese Grilled Cheese skewer! GRILLED CHEESE > Begin prepping by preheating a nonstick skillet over medium-high heat. > Butter the outside of each slice of sourdough bread, and fill both with grated cheddar cheese, half on each side. Top one slice with the mac and cheese. Carefully top with other bread half, making sure the cheddar is enveloping the macaroni on each side.

Chef Tip! Cheddar, gruyere, and romano are the ideal cheeses to use for the lobster mac and cheese because their mild flavors perfectly complement the delicate lobster meat.

> Lightly butter the skillet before placing the sandwich in it. Toast each side for 3 to 4 minutes, until the cheese is bubbly and the bread is golden brown. > Remove the toasted sandwich from the pan, let it sit for a minute, and cut in half. Thread the sandwich on a wooden or bamboo skewer to serve alongside the Old Bay Tomato Bloody Mary.

T H E T O M AT O C O O K B O O K

Tex Mex Tomato Sweet Potatoes

ANNEKA of Anneka Eats @annekaeats

Hey, Iâ&#x20AC;&#x2122;m Anneka, a 20-something designer and food lover currently based in Boston. Some of my favorite things are sweet potatoes, autumn leaves, and bold prints. Ever since I was a kid, Iâ&#x20AC;&#x2122;ve had a love for food, making, building, and cooking for my friends and family.

Servings

Prep. Time

30 min.

Difficulty Level

Easy Meal Type

Antipasto

INGREDIENTS > 1 cup Pomì Chopped Tomatoes > 4 large sweet potatoes > 6 tbsp. olive oil > 1/2 cup onions, chopped > 1 can of black beans, drained > 1 cup corn, frozen or canned > 2 tbsp. cilantro, fresh or dried > 1 cup pepper jack, shredded > 1 tbsp. garlic powder > A pinch of salt to taste

Delicious, enticing and absolutely mouthwatering, these Tex Mex Tomato Sweet Potatoes made with Pomì Chopped Tomatoes are the perfect healthy weeknight dinner. This nutritious vegetarian meal alternative has a sweetness and saltiness that is so tasty that you will not be missing the meat one bit! DIRECTIONS > To start preparing the Tex Mex Tomato Sweet Potatoes, begin preheating the oven to a medium-high temperature at around 325 F. > Cut the sweet potatoes in half, then coat them with 4 tablespoons of olive oil and salt. Transfer to a lined baking tray with the cut side facing down. Bake for 15 minutes, then flip and cook for another 15 to 20 minutes, or until they’re nice and soft on the inside. > While the sweet potatoes are cooking, add the remaining 2 tablespoons of olive oil to a large pot or pan with the chopped onions. Cook until they’re fragrant. Then add Pomì Chopped Tomatoes.

T H E T O M AT O C O O K B O O K

> Cook for another 5 minutes, then add the corn, black beans, cilantro, garlic powder and salt to taste. Combine everything and cook for about 5 to 7 minutes, or until the corn has thawed, if it was previously frozen. Remove from heat.

Chef Tip! The extra sweet potato insides you’ve removed and refrigerated for the stuffing are an excellent ingredient for sandwich toppings, crudité dips, and even warmed up in a generous spaghetti sauce. Spice them up with cracked black pepper, paprika and salt for a delectable indulgence ready to taste!

> Once the sweet potatoes are done, place them all facing cut-side up and scoop out about 2 to 4 tablespoons of the inside. You should have a little hole in each potato half. Fill them with the bean and corn mixture. Sprinkle each with potato with pepper jack cheese, and put them back in the oven until the cheese has melted, for about 5 to 7 minutes.

T H E T O M AT O C O O K B O O K

Warm Pumpkin & Tomato Dip

M ARCELLA of Modest Marce @modestmarce

Hey, Iâ&#x20AC;&#x2122;m Marcella! Iâ&#x20AC;&#x2122;m an author, photographer, recipe developer, stylist, and blogger. I am inspired by seasonal ingredients and creating simple recipes, which is reflected throughout my blog Modest Marce!

Servings

Prep. Time

60 min.

Difficulty Level

Easy Meal Type

Antipasto

INGREDIENTS > 1 (14.1 oz) can of Pomì Chopped Tomatoes > 1/2 cup Pomì Strained Tomatoes > 2 tbsp. extra virgin olive oil > 2 cloves of garlic, minced > 2 shallots, chopped > 1 tsp. ground cumin > 1/2 tsp. ground coriander > 1/2 tsp. ground turmeric > 1 pinch red pepper flakes > 3/4 cup low-sodium chicken stock > 1/2 cup pumpkin purée, fresh or canned T H E T O M AT O C O O K B O O K

> Toasted pumpkin seeds, to garnish > Fresh cilantro or parsley, to garnish

This thick pumpkin tomato dip is a unique and delicious alternative to the classic guacamole or hummus. The toasted pumpkin seeds give it a smoky ﬂavor that is hard to resist! Pair it alongside your favorite veggies, tortillas, or pita wedges. DIRECTIONS > Heat a saucepan over medium heat. Sauté the olive oil, garlic, and shallots. Season with salt and pepper. Cook until the shallots begin to soften, about 5 minutes. > Add the cumin, coriander, turmeric, and red pepper flakes. Whisk in the chicken stock, Pomì Chopped Tomatoes, Pomì Strained Tomatoes, and pumpkin purée. > Season the sauce with salt and pepper, to taste. > Simmer over low heat for an hour, until the sauce has cooked down.

> Crunchy vegetables, for serving > Salt and pepper, to taste

> Serve the dip warm, with crunchy vegetables ready for dipping.

Chef Tip! If you’re having trouble finding pumpkin seeds at your local grocery store, look for them in a nearby health food or specialty supermarket. Roasted, salted pumpkin seeds will give the recipe an added warm, nutty flavor that pairs remarkably well with the spicy sweetness of the tomato mix.

T H E T O M AT O C O O K B O O K

Balsamic Tomato Spaghetti

PRIMO

ASHLEY of Gather & Feast @gatherandfeast

Iâ&#x20AC;&#x2122;m Ashley Alexander, a recipe developer, stylist, and the founder of Gather & Feast, a website where I share recipes and videos that focus on beautiful, wholesome, inseason food, designed to be shared.

Servings

4-6

Prep. Time

30 min.

Difficulty Level

Easy Meal Type

Primo

INGREDIENTS

This full-flavored Balsamic Tomato Spaghetti with fresh basil and burrata, is very quick and easy to put together. The sauce, made with Pomì Double Concentrated Organic Tomato Paste and Pomì Organic Strained Tomatoes, has a delicious rich and sweet tomato taste that is perfect when paired with thick, indulgent balsamic vinegar. DIRECTIONS > Heat up a large saucepan on medium heat. > Add 1 tablespoon of olive oil, 1 tablespoon of butter, the garlic and chili, and sauté the ingredients for 1 to 2 minutes.

> Add Pomì Double Concentrated > 3 tbsp. Pomì Double Concentrated Organic Tomato Paste and sauté the Organic Tomato Paste mix for another 1 to 2 minutes. > 1 jar (17.6 oz) of Pomì Organic Strained Tomatoes > 1 tbsp. extra virgin olive oil > 1 tbsp. butter > 5-6 garlic cloves, peeled and crushed or finely grated > 2 tbsp. coconut sugar > 1 tbsp. balsamic vinegar > 2/3 cup of Parmigiano Reggiano, finely grated > Sea salt to taste > 4 oz Spaghetti > Burrata or buffalo mozzarella, to taste T H E T O M AT O C O O K B O O K

> 1 bunch fresh basil, finely chopped, and a few for garnishing > Thick balsamic vinegar for drizzling > A pinch of chili flakes, to taste

> Pour 1⁄3 cup of water into the jar of Pomì Organic Strained Tomatoes and shake well. Then, pour the mix into the saucepan and simmer for another 1 to 2 minutes. > Add the sugar, balsamic, finely chopped fresh basil, parmesan, butter, and stir to combine. Allow the ingredients to simmer for 2 to 3 minutes. Taste for salt and add as needed. > Cook the pasta as per packet instructions in salted boiling water. > Save about a 1⁄2 cup of the pasta water and set aside. Drain the pasta and add to the sauce, stirring quickly to coat the pasta.

> If the sauce is too dense, add a little pasta water to loosen the consistency. > Top with burrata or buffalo mozzarella, fresh basil leaves, and a generous drizzle of extra virgin olive oil and balsamic vinegar. > Serve immediately and enjoy!

Chef Tip! We used coconut sugar, but any sweetener can complement this recipe nicely.

T H E T O M AT O C O O K B O O K

Linguine with Clams & Tomatoes

REGINA of Regina Foster @reginafoster.us

Servings

Prep. Time

25 min.

Jazz up your pasta with this savory clam sauce! This Italian restaurant classic comes alive in your dinner, courtesy of Pomì Chopped Tomatoes!

Difficulty Level

Medium Meal Type

Primo

INGREDIENTS > 5 cups Pomì Chopped Tomatoes > 1 tbsp. butter > 6 halves of fresh chives, chopped and divided > 1/2 tsp. ground black pepper > 16 littleneck clams > 2 cloves of garlic, minced and divided > 8 oz uncooked linguine > 1 tbsp. balsamic vinegar > 1 tbsp. olive oil > 1 tbsp. & 3/4 tsp. kosher salt

DIRECTIONS > Combine Pomì Chopped Tomatoes, 1/3 cup of chives, 1 tablespoon of garlic and vinegar, and a pinch of salt and pepper in a large bowl. Let it stand for 15 minutes. > Drain the mixture in colander over a bowl. Reserve the liquid and set aside. > While the tomatoes stand, bring water to a boil in a large saucepan. Add 1 tablespoon of salt and pasta. Cook the linguine for 10 minutes or until al dente, and drain. > Heat the butter, olive oil, and remaining garlic in a large skillet over low heat. Cook for 4 minutes or until fragrant, and increase the heat to medium-high. > Add reserved tomato liquid, and bring to a boil; cook until reduced to 1/2 cup (about 6 minutes). Add clams; cover and cook 4 minutes or until shells open.

T H E T O M AT O C O O K B O O K

> Remove clams from the pan, and discard any unopened shells. Add tomato broth and pasta to the pan, and cook for 2 minutes or until thoroughly heated. Top with the remaining chives and serve warm.

Chef Tip! Chopped littleneck clams work best for the recipe. You can find them either frozen or refrigerated in many fish shops and supermarkets. Alternatively, you can also use canned clams.

T H E T O M AT O C O O K B O O K

Mozzarella & Goat Cheese Tomato Pizza 52

BELLA of Ful-filled @ful.filled

Hi, Iâ&#x20AC;&#x2122;m Bella. Ful-filled is a place where I chronicle a journey to completion, where I share a passion for real food, true health, and living life with purpose. Real food is what my blog is all about, as it was intended to be, prepared with love and eaten in a way that fuels our mind, body, and soul.

Servings

Prep. Time

40 min.

Perfect, simple and seasoned: Pomì Marinara Sauce is the perfect base to build a pizza full of flavor. Go back to basics for timeless toppings, like chunks of mozzarella, goat cheese, and fresh, aromatic basil.

Difficulty Level

Easy Meal Type

Primo

DIRECTIONS > Preheat the oven to 650 F. You can also fire up a woodfired grill. > Select the pizza base of your choice.

INGREDIENTS > 1 Box 26.6 oz Pomì Marinara Sauce > Pizza dough > Fresh mozzarella, to taste > Goat cheese, to taste > Fresh basil, to garnish

> Add an even layer of Pomì Marinara Sauce to the base, leaving a little over an inch of the crust bare on the outside. > Add fresh mozzarella, goat cheese, and basil. You can substitute them for any of your favorite toppings! > Bake in the oven for 8 to 10 minutes. > Once the cheese begins to melt, remove the pizza from the oven and serve hot.

Chef Tip!

T H E T O M AT O C O O K B O O K

If you want a thicker pizza crust, skip the rolling pin when handling your dough.

T H E T O M AT O C O O K B O O K

Pappardelle with Tomato Pork RagĂš 56

DENNIS of Dennis the Prescott @dennistheprescott

Chef, best-selling cookbook author, and host of the Netflix series â&#x20AC;&#x153;Restaurants on the Edge.â&#x20AC;? Food is life.

Servings

4-6

Prep. Time

2 hrs.

The perfect dish to celebrate a perfect day and the ideal one to cure a bad one, this pasta is guaranteed to be a success! It takes a little extra time and effort to make just right, but it’s well worth the wait. A guaranteed friend and family favorite for any delicious dinner or scrumptious lunch.

Difficulty Level

Hard Meal Type

Primo

INGREDIENTS > 1 box of Pomì Organic Strained Tomatoes > 2 lbs pork shoulder, fat trimmed and cut into 1 ½” cubes > 3 tbsp. olive oil > 1 tbsp. rosemary, chopped >1 tbsp. fresh sage leaves, chopped > 1/2 tsp. red chili flakes, dried > 1 medium Spanish onion, finely diced > 4 garlic cloves, minced > 1 large carrot, diced > 1 celery stalk, diced > 2 cups dry red wine > 1/2 cup chicken stock > Zest of 1 lemon, grated > 1 pound dried pappardelle T H E T O M AT O C O O K B O O K

> 3 tbsp. butter > 1/2 cup parmigiano reggiano cheese > 1/2 cup ricotta cheese > 1/2 cup fresh basil leaves > Sea salt and cracked black pepper to taste 58

DIRECTIONS > Season the pork liberally with sea salt and freshly cracked black pepper. Heat a large Dutch oven or stock pot over medium-high heat, and pour in the olive oil. When hot, add the pork and, working in batches as necessary, brown on all sides for about 6 to 8 minutes. When browned, remove the pork with a slotted spoon and set aside, leaving the oil in the pan. > Add the rosemary, sage, chili flakes, onion, garlic, carrot, and celery, and season with a pinch of salt. Cook, stirring often, for about 5 minutes or until the veggies have softened. Add the pork back to the pot. > Pour in the wine, bring to a simmer, and cook until reduced by half, for about 15 minutes. Add the chicken stock, Pomì Organic Strained Tomatoes, and lemon zest. Season with a pinch of salt, and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover with a lid, and let the ragù simmer away for 1 to 1 1⁄2 hours, or until the pork is fall-apart perfect and your kitchen smells like heaven.

> Remove the pork from the pot and shred with two forks. Stir the shredded pork back into the sauce and bring back to a simmer. Cook for another 5 minutes, then stir in the Parmesan cheese and butter. Remove from the heat. > Bring a large stock pot of salted water to a rapid boil. Cook the pappardelle according to the package directions, preferably al dente. Reserve 1⁄2 cup of the cooking liquid when draining. > Gently combine the cooked pasta, loosening as necessary with the reserved cooking liquid, and mixing well so it is coated in deliciousness. Transfer to a serving platter, then dollop over the ricotta cheese and top with fresh basil leaves. If you like it cheesy, add more Parmesan cheese, then serve.

Chef Tip! Use an enameled cast-iron pot to cook the ragù without scorching it. If you have extra ragù, don’t forget to save it for your next pasta. For added flavor, refrigerate it overnight, and reheat it gently on the stovetop, stirring in a little water to loosen any meat clumps.

T H E T O M AT O C O O K B O O K

Pasta with Cod in Tomato Arrabbiata 60

KEVIN of Closet Cooking @closetcooking

Iâ&#x20AC;&#x2122;m Kevin, and cooking has become my passion and my obsession in my quest to never eat a boring meal again! I spend my free time searching for tasty new recipes, concocting my own and making them in my closet-sized kitchen. I share those recipes as I chronicle my adventures with food in search of flavor.

Servings

Prep. Time

30 min.

Cod poached in a quick, easy, light, and tasty arrabbiata sauce made with Pomì Finely Chopped Tomatoes. Olive oil, garlic, and tomatoes come together with spicy heat from red chili pepper flakes. Fish is a light and healthy option for protein. Poach or cook it right in the arrabbiata sauce for a quick, nutritious meal.

Difficulty Level

Easy Meal Type

Primo

INGREDIENTS > 1 can of Pomì Finely Chopped Tomatoes 14.1 oz > 6 oz of your favorite pasta, such as linguine > 12 oz cod fillet > 1 small onion, diced > 2 cloves garlic, chopped > 1 tsp. red pepper flakes, crushed > Salt, to taste

T H E T O M AT O C O O K B O O K

> 2 tbsp. basil (optional)

DIRECTIONS > Begin to cook the pasta as per packaging directions. > Heat the oil in a saucepan over medium heat. Add the diced onion bits and cook until tender, for about 3 to 5 minutes. > Add the chopped garlic and red pepper flakes. Cook them together until they’re fragrant, for about a minute. > Add Pomì Finely Chopped Tomatoes and season the sauce with salt to taste, before adding the cod. Bring it to a simmer and cook it covered for about 10 minutes, or until the fish is cooked through. > Add the basil. When the pasta is ready and sufficiently al dente, strain the warm water and serve the cod and sauce over it.

Chef Tip! Use as much red pepper flakes as desired to get a nice level of heat. Arrabbiata means “angry” in Italian, so a pleasant level of spice is needed to replicate the signature taste of this spicy sauce!

T H E T O M AT O C O O K B O O K

Tomato Braised Short Ribs with Mushroom Risotto 64

CHRISTINE of What do you crave? @c.r.a.v.i.n.g.s

My name is Christine and I am the culinary creative behind What do you crave? I am a freelance writer, recipe developer, food stylist, and photographer. My blog focuses on food, recipes, and using storytelling to connect with all of you!

Servings

Prep. Time

50 min.

A slow-cooked hearty dish that fills the home with tantalizing aromas, this is a deeply flavorful dish full of roasted garlic, onions, and red wine: the perfect accompaniment for some braised short ribs! DIRECTIONS

Difficulty Level

Medium Meal Type

Primo

INGREDIENTS FOR THE SHORT RIBS > 1 tbsp. Pomì Double Concentrated Tomato Paste > 2 (24.7 oz) bottles of Pomì Rustica Tomato Sauce > 8 bone-in short ribs > 1 small sweet onions, diced > 1 bulb roasted garlic cloves, smashed > 1 cup red or white wine > 2 tsp. granulated sugar > 2 bay leaves > A few sprigs of thyme > Fresh basil for serving > Olive oil, to taste > Salt and pepper, to taste

FOR THE RISOTTO

T H E T O M AT O C O O K B O O K

> 8 oz mushrooms, sliced > 1 small shallot, diced > 3 cloves garlic, minced > 2 tsp. thyme leaves, chopped > 1 tsp. lemon zest > 1 cup Arborio rice > 1/2 cup dry white wine > 4 cups chicken stock > 1/2 cup pecorino, grated > Olive oil, to taste > Salt and pepper, to taste

FOR THE SHORT RIBS > Preheat oven to 300 F. Trim any excess fat from the short ribs, and pat them dry with paper towels. Season with salt and pepper. > In a large, oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs in two batches, for a few minutes on each side, until a nice brown crust forms. > Remove the short ribs and set them aside. Drain all but 1 tablespoon of oil from the pot, and add the diced onions. Sauté for about 2 to 3 minutes. > Add in roasted garlic cloves and Pomì Double Concentrated Tomato Paste, and cook for another minute. > Deglaze the pan with wine. Use a wooden spoon to scrape up all the brown bits at the bottom. > Add in Pomì Rustica Tomato Sauce, sugar, bay leaves, and thyme, and bring to a simmer. Season with salt and pepper. > Place the short ribs back inside the pot, and submerge them in the sauce. > Place the lid on the pot, and cook in the oven for 3 to 4 hours, or until the short ribs are tender and easily scraped from the bones, but still coated in the sauce. Skim off any excess oil and fat that pools around the ribs.

> Serve the short ribs on or off the bone, over a plate of hot mushroom risotto with fresh basil and cracked black pepper. FOR THE RISOTTO > In a small pot, heat the chicken stock so it is hot and ready when added to the risotto. Bring to a boil and keep it on a low heat, while prepping the other ingredients. > In a medium pot, heat 2 tablespoons olive oil over medium-high heat. Brown mushrooms until golden, about 5 to 7 minutes. Wait to season mushrooms with salt and pepper until they are a few minutes from being done. Remove and set aside in a bowl.

> Add the diced shallot, garlic, lemon zest, and thyme, and drizzle 1 tablespoon of olive oil over the pan if it is dry. Cook for 1 to 2 minutes, without burning the garlic. > Add in the rice, and stir it until it is coated with oil. Add in the wine and stir again, until the liquid is almost completely absorbed. > Add about 1â &#x201E;2 cup or a ladleful of hot chicken stock to the risotto, stirring continuously until the liquid is almost completely absorbed. Repeat this step until youâ&#x20AC;&#x2122;ve used all of the stock. > Turn off the heat, and add the mushrooms back in along with the grated pecorino cheese. Stir to combine. Season with salt and pepper if needed. > Cover the rice in the pot and let it sit for about 5 minutes, allowing all the flavors and ingredients to come together. Serve with braised short ribs and enjoy!

Chef Tip! To make roasted garlic, cut off about 1/4â&#x20AC;? from the top of a bulb. Drizzle it with olive oil and wrap it in foil. Bake for about 30 to 45 minutes, or until the cloves are golden brown and tender. Allow to cool before handling.

T H E T O M AT O C O O K B O O K

Smoky Mushroom and Tomato Bolognese 68

BELLA of Ful-filled @ful.filled

Servings

4-6

Prep. Time

90 min.

This Bolognese recipe is completely vegan and absolutely delicious. The combination of mushrooms and tomato sauce leaves each bite with an extraordinary smoky flavor, creating a sauce that is absolutely incredible.

Difficulty Level

Hard Meal Type

Primo

INGREDIENTS FOR THE BOLOGNESE

> 1 jar of Pomì Organic Strained Tomatoes > 1 medium onion, diced > 2 carrots, peeled and diced > 1 celery stalk, diced > 4 cloves of garlic, chopped > 1 tbsp. fresh thyme leaves, chopped > 1 tbsp. smoked paprika > 1 oz wild mushrooms, dried and

reconstituted in boiling water

> 1 lb fresh mushrooms, finely diced > 1 cup red wine > 1 tbsp. soy sauce (*tamari or coconut aminos can be substituted) > Salt and pepper to taste > 4 tbsp. olive oil > Red chili flakes to taste, (optional)

T H E T O M AT O C O O K B O O K

FOR THE PASTA > 1 pack of tagliatelle or fettuccine pasta > 2 or 3 burrata balls, at room temperature > 4 tbsp. fresh rosemary > 4 tbsp. olive oil, to taste > Salt flakes, to taste

DIRECTIONS > Heat a large dutch oven over medium heat, and add the olive oil. Next, add the diced onion, carrots, and celery. Season them with a pinch of salt, and cook until they’re all slightly golden, for about 5 to 7 minutes. > Prepare and add the mushrooms to your dutch oven in batches. While the first batch cooks, finely dice the next, taking a moment to stir them in the pot. Once all mushrooms have been prepped and cooked, add in the garlic, thyme, smoked paprika, and chili flakes, if you’re using them. Cook for 3 minutes. > Remove the reconstituted wild mushrooms from the hot water, reserving the soaking water, and finely chop them. Then, add them to the pot and increase the heat to medium-high. Pour in the red wine and deglaze the caramelized crust from the bottom of the dutch oven. Once the wine has almost evaporated, add in the soy sauce, strained tomatoes, and reserved wild mushroom soaking water. > Season with salt and pepper. Move the dutch oven to your smallest burner

and cover it, leaving a small gap between the lid and the pot. Reduce the heat all the way down to low and let the sauce barely simmer for at least 1 hour; the longer it cooks, the better the flavor will be. > Check in on the sauce as it cooks, stirring and simmering occasionally, until it’s thick and rich. Adjust the seasoning with salt and pepper as necessary, and remove it from the heat. > Once your sauce is ready, bring a large pot of water to a boil. Season the water generously with salt, add the pasta, and cook according to the package directions.

Chef Tip! The key to a delicious bolognese is time. The longer you allow all of the ingredients to slowly cook together, the deeper and richer the flavor profile.

> While the pasta cooks, fry the rosemary. In a small saucepan, heat the olive oil over medium heat. Once the oil is nice and hot, but not smoking, add in the fried rosemary. It should sizzle the moment it hits the oil. Remove the pan from the heat, swirl the rosemary around in the oil, and reserve it for garnish. > Drain the pasta, reserving half a cup of the pastaâ&#x20AC;&#x2122;s cooking water. Add it to the bolognese sauce, so the consistency loosens up. Serve the pasta, spoon the bolognese over it, and top each plate with half a ball of burrata. Spoon the fried rosemary and olive oil over the burrata, and garnish with salt flakes.

T H E T O M AT O C O O K B O O K

Spaghetti & Meatballs

REGINA of Regina Foster @reginafoster.us

Servings

Prep. Time

30 min.

Spaghetti & Meatballs is the traditional Italian meal that will always be satisfying, especially when enhanced by the formidable taste of Pomì Strained Tomatoes. This recipe is perfect for a night in, or a whole family meal.

Difficulty Level

Easy Meal Type

Primo

INGREDIENTS > 26.6 oz Pomì Strained Tomatoes > 1 pack spaghetti > 1 lb ground beef > 1/2 lb ground pork > 2 to 3 tbsp. parsley, chopped > 2 cloves garlic > 1 tsp. basil, dried > 4 eggs > Grated Parmesan cheese > Cracked black pepper

DIRECTIONS > In a large pot of boiling salted water, cook the spaghetti according to the package instructions and drain. > In a large bowl, combine beef, pork, and eggs. Mix them and then shape into balls. > In a large pot over medium heat, heat the oil. Add the meatballs and cook, turning them occasionally until they’re browned on all sides, or after about 10 minutes. Transfer meatballs to a plate. > Add Pomì Finely Strained Tomatoes, salt, pepper, and garlic, and cook for 5 minutes. Season to taste and bring to a simmer. Return the meatballs to the pot and cover. Simmer until the sauce has thickened, after about 8 to 10 minutes.

> Fresh basil > Salt and pepper, to taste

T H E T O M AT O C O O K B O O K

> 1/4 tsp. chili flakes (optional)

> Serve the pasta with a healthy scoop of meatballs and sauce. Top with Parmesan, and fresh parsley before serving.

Chef Tip! Keep your meatball meats and other ingredients as cold as possible before shaping them. For added hold, mix them in a chilled bowl. You can also add precooked ingredients to the mixture for more flavor, like roasted onions, but let them cool completely before adding them.

T H E T O M AT O C O O K B O O K

Spaghetti with Homemade Tomato Marinara 76

JOANNE of Olive & Mango @theoliveandmango

My name is Joanne, and food is one of my passions. Iâ&#x20AC;&#x2122;ve always loved cooking and experiencing new flavors. My recipes are simple, delicious, quick, and reminiscent of the nostalgic home-cooked food made by the loving hands of family.

Servings

Prep. Time

20 min.

This delicious spaghetti is the ideal dinner for the midweek lull, with a perfectly poached egg drenched in a delectable homemade marinara sauce. The soft egg adds a delicious creaminess to the sauce, strengthening the substance in this fabulous vegetarian meal!

Difficulty Level

Easy Meal Type

Primo

INGREDIENTS > 26.46 oz Pomì Chopped Tomatoes > 8 oz uncooked bucatini or spaghetti (whole wheat or gluten-free if you prefer) > 2 tablespoons olive oil > 3 garlic cloves, minced > 1 onion, diced > 2 cups chicken broth > 1/2 cup red wine > 1 teaspoon salt > 1 teaspoon dried basil > 1 teaspoon dried oregano > 1/4 tsp. chili flakes (optional) > 4 eggs > Cracked black pepper T H E T O M AT O C O O K B O O K

> Fresh basil > Grated Parmesan cheese

DIRECTIONS > Heat the olive oil in a deep pot over medium heat. Add the onions and pan fry for a few minutes, stirring often until they look soft and translucent. Add garlic, basil, oregano, and chili flakes if used. Stir frequently for another minute, until the mix is nice and fragrant. Add Pomì Chopped Tomatoes, broth, wine, and salt. Simmer as the water boils. Cook the spaghetti sauce for approximately 10 minutes, until it’s thick and reduced. > While the sauce is simmering, bring a large pot of water to boil and cook the spaghetti according to package directions. Drain once done, toss with a little olive oil, and set aside. > Once the pasta is cooked and the sauce is reduced, carefully transfer it to a blender and puree until it is smooth. Return the sauce to the pot, and add the spaghetti. Gently toss the pasta with the sauce and cover the pot to keep it warm. > To poach the eggs, bring a pot filled with approximately 3 inches of water to boil, and place 4 metal rims from mason jars at the bottom of the pot—these will act as egg holders. If the pot doesn’t fit all four, use two at a time, making sure to add more water to the pot for the second batch.

Chef Tip! For perfectly poached eggs, boil the water, place the rims down, turn off the heat, slide your eggs into the rims, cover the pot, and let them sit for a few minutes. Slide a spatula along the inside of the rims for runny, creamy eggs.

> When the water starts boiling, turn the heat off. Immediately crack individual eggs into a small bowl and pour directly into the metal rim, and into the boiling water. Repeat for all the eggs. > Cover the pot, letting the eggs cook in the hot water for 4 to 5 minutes. Carefully remove the eggs in the metal rims from the water with a spatula. Tilt the eggs over the pot to let excess water run off before plating the eggs on the spaghetti. Serve with cracked black pepper and chopped parsley.

T H E T O M AT O C O O K B O O K

Tomato Sauce & Basil Pizza

COSETTE of Cosetteâ&#x20AC;&#x2122;s Kitchen @ cosetteskitchen

My name is Cosette! I began cooking and baking to make sure my family was well fed. I am always experimenting with new baking ideas and food that melds modern meal type with my Lebanese heritage. I hope to inspire others to cook, bake, and enjoy life in every bite!

Servings

Prep. Time

20 min.

Sauce is the base that every pizza is built upon, and only the best tomatoes can create the best-tasting sauce. Pomì Organic Strained Tomatoes are the perfect, silky-smooth and 100% natural, garden-ripe Italian tomatoes for this unique pizza! DIRECTIONS

Difficulty Level

Easy Meal Type

Primo

INGREDIENTS > 17.6 oz Pomì Organic Strained Tomatoes > 3 cups of all-purpose flower > 2 tsp. Italian seasoning, dried > 1 tbsp. instant dry yeast > 1 tsp. kosher salt > 2 tbsp. olive oil > 1/2 tsp. sugar > 1 tbsp. toum or garlic powder > 1 cup of warm water (110 F) > Italian seasoning, garlic powder, oregano mix-ins (optional)

FOR THE PIZZA SAUCE > Combine the Pomì Organic Strained Tomatoes and the mix-ins into a small saucepan and let them simmer on low heat for about 10 minutes. Once cooked, let them cool down and use them to top the pizza. > Store the seasoned sauce for up to a week, inside a sealed container in the fridge. FOR THE PIZZA DOUGH > In a small bowl or measuring cup, add the yeast, sugar, and 1/2 cup of warm water. Let them sit for 5 minutes in a warm place, like a microwave. > Add the flour, salt, and olive oil into the bowl of a KitchenAid mixer with a dough hook. Gently mix on low until all ingredients are combined. > After 5 minutes, when the water and yeast mixture bubbles up, with your mixer on low, slowly add the ingredients from the bowl.

T H E T O M AT O C O O K B O O K

> Fill another 1/2 cup with warm water and slowly continue adding the ingredients. The dough will begin to come together and form a smooth, elastic ball. > Continue mixing for another 5 minutes, on medium speed. Once the dough has formed, remove it and set 82

it aside. Add a few drops of olive oil to the bowl and place dough back in, coating it with oil. > Cover the dough with plastic wrap and set in a warm place. You can also set it in an oven if it has a proof setting. > Let the dough rise for 1 to 2 hours, until it doubles in size. FOR MAKING THE PIZZA > Place your rack in the top third of your oven. Preheat your oven to 500 F and let your stone or steel heat up for about 30 minutes. > Once your dough is ready, remove it from the bowl and divide it into 4 even balls. If you’d like to freeze them for later preparation, coat the dough lightly

in olive oil and plastic-wrap it, then place in a Ziploc bag. The dough will freeze well up to 3 months! > Work with one dough piece at a time, leaving the other covered with a damp towel until youâ&#x20AC;&#x2122;re ready to prepare it. > Flour your clean surface well and begin to work your dough. First, smooth it out with your hands, and then with a floured rolling pin gently. Begin to roll and shape the dough to your desired thickness. > Flour the pizza peel and place the dough on top. Top with the pizza sauce and the toppings of your choice. Give the peel a little shake and when ready, launch onto your stone or steel. > Let pizza cook for about 4 minutes, turn on broil for a little char on your crust, then remove and enjoy!

Chef Tip! If you would like to double the recipe, double everything but the yeast quantity. Proceed the same way. For a nice pizza crust, roll the dough thin, leaving a thicker edge at the outside.

T H E T O M AT O C O O K B O O K

Tomato Stuffed Shells with Spinach and Cheese 84

JADE of Panaceas Pantry @photoricalfood

Hi, Iâ&#x20AC;&#x2122;m Jade. I am a registered naturopath, nutritionist, herbalist, and a keen food photographer. I blog to share plantbased recipes, my love of plant kingdom remedies, encouragement to live a life with a softer footprint, and the importance of community.

Servings

Prep. Time

60 min.

These hearty Tomato Stuffed Shells are made with a trio of flavorful cheeses, tender spinach, fresh herbs, and a homemade marinara sauce, featuring Pomì Strained Tomatoes and Pomì Tomato Sauce.

Difficulty Level

Easy Meal Type

Primo

DIRECTIONS > Cook the pasta following the instructions on the packaging. Prepare the rest of the recipe while cooking the pasta, and continue as it cools down once ready. FOR THE SAUCE

INGREDIENTS FOR THE SAUCE

> Heat the olive oil in a saucepan. Add garlic and sauté for 1 to 2 minutes, or until browned.

> 1 box (26.46 oz) of Pomì Strained Tomatoes > 2 tbsp. Pomì Tomato Sauce > 2 tsp. olive oil > 4 cloves garlic, minced > 1/2 tsp. finely ground sea salt > 24 fresh thyme leaves, in sprigs > 1 finely chopped oregano leaf sprig > Black pepper, to taste FOR THE STUFFING > 1/2 cup of feta cheese, crumbled > 1/2 cup of frozen spinach, defrosted and wilted T H E T O M AT O C O O K B O O K

> 1 onion > 2 cloves garlic, finely diced > 2 tsp. olive oil > 1/2 cup of ricotta cheese > A pinch of sea salt

> Add the remaining ingredients to the pot. Bring the sauce to a gentle bubble, then reduce and simmer for 15 minutes, stirring occasionally. While the sauce is cooking, start to prepare the stuffing. FOR THE STUFFING > Heat a frypan over medium flame, and drizzle in the olive oil. Add the onion and salt, and cook for 2 to 4 minutes, or until it becomes translucent. Add in the garlic and sauté for 30 seconds. Turn off heat. > In a bowl, mix the remaining ingredients. Add in the cooked onion and garlic, once cooled, and mix together with a spoon until they’re all uniformly blended. In the meantime, preheat the oven to 400 F.

> Pour a layer of marinara sauce into the bottom of a deep tray. > Spoon the spinach stuffing into the pasta shells, placing them on top of the marinara base. Once you have finished filling, top with extra marinara sauce. Sprinkle with some cheese if you’d like, and bake covered for about 30 minutes, until the marinara sauce bubbles.

Chef Tip! Add in a loaf of garlic bread and a tossed salad for a delicious meal! This recipe is great for freezing ahead of time and eating at a later date.

T H E T O M AT O C O O K B O O K

Chicken Tomato Tikka Masala

SECONDO

ARCHANA of Ministry of Curry @ministry_of_curry

My goal is to preserve my familyâ&#x20AC;&#x2122;s stories and recipes while making cooking simple and fun for novice and expert cooks alike. I am on a mission to develop easy recipes, combining modern techniques and authentic flavors.

Servings

Prep. Time

4 hrs.

Once declared Britain’s National Dish, chicken tikka masala is a restaurant favorite Indian curry. Tender chicken marinated in aromatic spices and slow cooked in a delicious tomato-based curry is the perfect Indian meal.

Difficulty Level

Hard Meal Type

Secondo

INGREDIENTS > 2 lbs boneless and skinless chicken breasts cut into cubes > 2 1/2 teaspoons kosher salt > 3 tbsp. plain full-fat yogurt > 1 tbsp. fresh lemon juice > 1 tsp. turmeric, ground > 1 tbsp. ginger, grated > 1 tbsp. garlic, minced > 2 tbsp. oil > 1 tbsp. Kashmiri Red Chili Powder > 1 1/2 tsp. garam masala FOR THE SAUCE > 1 1/2 cups of Pomì Strained Tomatoes T H E T O M AT O C O O K B O O K

> 2 finely diced yellow onions FOR THE GARNISH > 1 to 2 tbsp. of Pomì Double Concentrated Tomato Paste > 2 tbsp. dried fenugreek leaves > 1/2 to 3/4 cup heavy cream > 1/2 cup cilantro chopped 90

DIRECTIONS > Cut the chicken breasts into 2- to 3-inch cubes. Add 2 teaspoons of salt and lemon juice. Mix well. Add yogurt, red chili powder, turmeric, garam masala, ginger and garlic. Mix again, and allow to marinate while prepping remaining ingredients. > Heat the oil in a medium pan. Add the onions and 1/2 teaspoon of salt. Cook over medium heat for 5 minutes, stirring frequently until the onions start to soften and turn translucent. If using an Instant Pot as a slow cooker, sauté in the Instant Pot itself. > Add the cooked onions to the CrockPot or slow cooker, spread them evenly, and Pomì Strained Tomatoes over them. Layer the marinated chicken over the tomato puree. Cover the crockpot and set the cooking time to Slow Cook (Hi) for 4 hours. > After 4 hours, your kitchen will be filled with the beautiful aromas of the curry! Crush the fenugreek leaves in the palms of your hands and add them to the curry with the heavy cream. Mix well and add Pomì Double Concentrated Tomato Paste.

> You can also add 1 teaspoon of sugar to balance all the flavors. Garnish with cilantro, and enjoy with basmati rice and naan. > To make chicken tikka masala without cream or dairy-free, you can either use unsweetened coconut cream or homemade cashew cream. To make the cashew cream at home, simply blend half a cup of cashews in half a cup of warm water and make a smooth paste.

Chef Tip! Allow the curry to cool down a bit before adding the cream. This will result in a velvety smooth and deliciously creamy sauce. For a lighter consistency, add 1/3 cup of cream. Indulge in up to 3/4 cup of cream for a dessert-like tikka masala.

T H E T O M AT O C O O K B O O K

Crispy Pork Kimchi Bowl

JONI of foodbyjonister @ foodbyjonister

Iâ&#x20AC;&#x2122;m Joni. I am a recipe developer and food photographer who creates easy, mostly healthy, and always colorful recipes for the everyday cook and baker! Seasonal produce, health trends, and cravings are what give me inspiration to create beautiful eats.

Servings

Prep. Time

15 min.

This Crispy Pork kimchi bowl is a perfectly hearty and warm comfort food with tomato-forward flavors, spicy kimchi and crispy pork bites! The mix of sweet and savory will delight your palate and leave you wanting more!

Difficulty Level

Easy

INGREDIENTS

> Heat a large skillet on medium-high heat. Once the skillet is hot, add the cubed pork belly and panfry for 2 to 3 minutes on each side, or until the pork is caramelized and crispy. Move the pork to a plate with a paper towel and set aside. Discard most of the rendered fat in the skillet.

> 1 cup Pomì Chopped Tomatoes

> Add chopped white onion and stir-fry on medium heat for 2 to 3 minutes.

Meal Type

Secondo

> 1 tbsp. Pomì Double Concentrated Tomato Paste > 1/2 lb pork belly, cubed > 1/2 tsp. salt > 1 cup white onion, chopped > 1 cup kimchi, chopped > 1 tbsp. sugar > 1 tbsp. soy sauce > 4 green onions, chopped

T H E T O M AT O C O O K B O O K

> 2 cups cooked rice

DIRECTIONS

> Next, add the chopped kimchi and stir-fry for another 2 minutes. Using a wooden spoon, scrape the bottom of the skillet to incorporate all of the flavor bits. > Add Pomì Double Concentrated Tomato Paste, and stir to combine. Cook for 2 to 3 additional minutes. > Add Pomì Chopped Tomatoes and sugar. Stir to combine and cook for 5 to 7 minutes on medium-low heat.

> Add soy sauce and chopped green onions. Stir to combine, cook for another 2 to 3 minutes, and then turn off the heat. > To serve, add some cooked rice to your bowl, spoon over the kimchi and Pomì sauce. Top with some of the crispy pork belly and garnish with finely chopped green onion.

Chef Tip! For an authentic Korean kimchi flavor, use rock salt. Rock salt is slightly thicker and coarser than regular salt, and it will help the vegetables wilt with a more pleasant seasoned taste as you cook!

T H E T O M AT O C O O K B O O K

Greek Bourdeto Tomato Fish

JOANNE of Olive & Mango @theoliveandmango

Servings

4-6

Prep. Time

20 min.

White fish on a bed of onions, spices, and tomato sauce has never tasted so good. The flavors build from caramelizing the onions and leeks and then adding the garlic, warm spices, wine, lemon juice, and the signature taste of Pomì tomatoes.

Difficulty Level

Easy Meal Type

Secondo

INGREDIENTS > 4.6 oz Pomì Organic Double Concentrated Tomato Paste > 17.6 oz Pomì Organic Finely Chopped Tomatoes > 1 bay leaf > 2 lbs boneless fish fillets or steaks (preferably halibut, cod, or another white fish) > 1 tsp. capers > 1/4 tbsp. chili powder > 1 tsp. oregano, dried > 1/4 cup dry white wine > 4 tbsp. extra virgin olive oil > 1/2 cup parsley leaf, chopped > 4 large garlic cloves, minced > 1 leek T H E T O M AT O C O O K B O O K

> 1 large lemon > 1 lb onions > 1 tsp. paprika > Salt and pepper, to taste > A pinch of sugar (optional)

DIRECTIONS > Pat the fish dry and season to taste, with salt and pepper. > Lay the fish in a dish or resealable bag, and drizzle the juice of half a lemon over it. Refrigerate it for 20 minutes while you prepare the remaining ingredients. > Heat the oil over medium heat in a large, heavy skillet, and add the onions and leeks. Cook, stirring often, until they have softened and goldened, for about 10 to 12 minutes. > Add a generous pinch of salt. Season with garlic, paprika, chili powder, oregano, and bay leaf. Cook the spices, stirring until the garlic is fragrant, for 30 seconds to a minute. > Pour in the wine and the Pomì Organic Double Concentrated Tomato Paste and cook for another minute or two until wine has reduced. > Stir in Pomì Organic Finely Chopped Tomatoes, half the parsley, more salt and pepper to taste, and the sugar if you’re using it, and bring to a simmer. Let it simmer uncovered, stirring often, until the sauce is very fragrant, for about 10 minutes. In the meantime, preheat the oven to 375 F.

Chef Tip! There are many types of fish that you can use to make Bourdeto. While it’s wonderful made with a light white fish, you can try recreating it with octopus or other seafood for a more unique meal. If the fish is smaller and thinner, reduce the baking time accordingly.

> Remove the pan from the heat, and place the fish fillets over the sauce, spooning over so that the fillets are completely submerged in the sauce. > Place the skillet in the oven and bake until the fish is opaque and pulls apart easily with a fork. This will take approximately 25 to 30 minutes, depending on the thickness of the fillets. Baste the fish every 10 minutes to test the consistency. > When cooked through, remove the fish from the oven. Serve the fillets with lemon wedges and capers. You can accompany them with rice or another preferred side dish.

T H E T O M AT O C O O K B O O K

Lamb Tomato Meatballs

100

MARCELLA of Modest Marce @modestmarce

Servings

Prep. Time

60 min.

Warm and gratifying, these warm meatballs are soaked in a bed of sizzling tomato sauce, made with PomĂŹ Strained Tomatoes. Garnish them with feta for an added zesty kick!

Difficulty Level

DIRECTIONS

Medium FOR THE MEATBALLS

Meal Type

Secondo

INGREDIENTS FOR THE MEATBALLS: > 1 lb ground lamb > 1 large egg > 1/4 cup feta cheese, crumbled > 2 shallots, finely chopped > 2 cloves of garlic, minced > 2 tsp. harissa paste > 1 tbsp. fresh mint, finely chopped > 1 tbsp. fresh parsley, finely chopped > 1 tsp. lemon zest > 1 tsp. salt > 1/2 tsp. black pepper, freshly ground

FOR THE SAUCE:

T H E T O M AT O C O O K B O O K

> 1 jar (14.5 oz) of PomĂŹ Strained Tomatoes > 2 tbsp. extra virgin olive oil > 3 shallots, finely chopped > 3 cloves of garlic, minced > 1 tbsp. lemon juice > 1 tsp. lemon zest > 1 tbsp. harissa paste > Salt and pepper, to taste > Crumbled feta cheese, to garnish > Fresh parsley or mint, to garnish

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> Preheat the oven to 375 F and line a baking sheet with parchment paper. > In a large mixing bowl, combine the ground lamb, egg, feta, shallots, garlic, harissa, mint, parsley, zest, salt, pepper, and breadcrumbs. > Using your hands, mix gently until well blended. > Shape the mixture into 18 evenly sized meatballs and transfer them to the prepared baking sheet. > Bake the meatballs for 25 minutes, until their temperature reaches 165 F on a meat thermometer. FOR THE SAUCE > In a large pot, over medium heat, add the oil, shallots, and garlic. Cook until onions begin to turn translucent, after about 5 minutes. > Stir in the lemon juice, zest, harissa, and crushed tomatoes. Season with salt and pepper.

Chef Tip! For perfect Middle Eastern meatballs, use a light touch to mix the ingredients, being careful not overdo the roll.

> Bring the mixture to a boil, and immediately reduce to a simmer. Add the cooked meatballs. > Cover with a lid and let cook for 30 minutes, until the sauce thickens slightly. > When ready to serve, garnish with feta and fresh herbs.

T H E T O M AT O C O O K B O O K

Tomato & Mushroom Polenta

104

NATALIA of Natt Eats @natteats

Iâ&#x20AC;&#x2122;m Natalia. I create and photograph healthier, simple and delicious food recipes. Iâ&#x20AC;&#x2122;m all about a balanced diet, using natural and wholesome ingredients that make us feel good inside and out!

Servings

Prep. Time

45 min.

Difficulty Level

Easy Meal Type

Secondo

INGREDIENTS > 1 can (14.1 oz) of Pomì Chopped Tomatoes > 1/3 cup dry white wine > 1 tbsp. extra virgin olive oil > 1 tbsp. fresh thyme, along with more for garnishing > 2 tbsp. grass-fed butter or olive oil > 1/3 cup Parmesan cheese, grated > 12 oz mushrooms, sliced > 2 tbsp. nutritional yeast > 1 cup of polenta (preferably stoneground, whole-grain corn meal) > 4 cups of water > 1 tsp. pink salt, to taste T H E T O M AT O C O O K B O O K

> Black pepper, to taste

106

Polenta makes a great side dish, but you can also serve it as a delicious, healthy, and filling main meal! This Tomato & Mushroom Polenta is super creamy and rich, topped with a saucy tomato mushroom mixture made with Pomì Chopped Tomatoes. DIRECTIONS > Bring water and salt to a boil. Then, pour the polenta into the boiling water, whisking constantly. > Reduce heat to low and simmer until the mixture thickens and the cornmeal is tender, stirring often for about 15 to 20 minutes. Turn off the heat and add butter, nutritional yeast, and Parmesan cheese. Stir until melted. > Meanwhile, heat up the olive oil. Add mushrooms, a pinch of salt and pepper, and thyme and sauté until the mushrooms are golden, after about 5 to 6 minutes.

> Add in Pomì Chopped Tomatoes and white wine. Bring the mixture to a simmer and cook until the wine is mostly reduced, about 5 to 7 minutes. Season with salt and black pepper. > Divide between bowls and garnish with fresh thyme and Parmesan cheese.

Chef Tip! For a vegan version, skip the cheese and drizzle with extra virgin olive oil instead of butter!

T H E T O M AT O C O O K B O O K

Tomato Beef & Chorizo Burgers

108

DENNIS of Dennis the Prescott @dennistheprescott

Chef, best-selling cookbook author, and host of the Netflix series â&#x20AC;&#x153;Restaurants on the Edge.â&#x20AC;? Food is life.

Servings

Prep. Time

40 min.

Beautiful beef and chorizo burgers spiked with Pomì Tomatoes, topped by caramelized onions and flavor-packed Pomì Tomato Sauce. Mediterranean-inspired, completely comforting, and guaranteed to please a hungry crowd.

Difficulty Level

DIRECTIONS

Easy Meal Type

Secondo

INGREDIENTS

T H E T O M AT O C O O K B O O K

> 2 tablespoons Pomì Finely Chopped Tomatoes > 1 1/4 pounds ground chuck > 1/2 lb fresh chorizo, removed from casings > 3 whole cloves plus 2 minced cloves > 2 tablespoons minced fresh basil leaves > 1/4 cup finely grated Parmesan cheese > 1 free-range egg > 2 tablespoons breadcrumbs > Sea salt and cracked black pepper > 2 tablespoons grapeseed oil > 2 tablespoons butter > 2 sprigs fresh rosemary > 1/4 cup crumbled gorgonzola cheese > 1/2 cup baby arugula > 4 brioche burger buns, toasted CARAMELIZED ONIONS > 2 tablespoons butter > 2 garlic cloves, minced > 2 large Spanish onions, sliced 110

> First, make the caramelized onions. In a 3-quart saucepan, melt the butter. When melted, add the garlic and cook for 30 seconds, watching it closely to avoid burning. Add the onions, season with a pinch of salt and pepper, and toss to combine. Cover and cook, stirring every 10 minutes, until golden and deeply caramelized, for about 30 to 35 minutes. Set aside. If the onions stick, deglaze the pan with beef stock. > While the onions are cooking, prepare the tomato sauce. In a blender, combine all of the sauce ingredients, season with a pinch of salt and pepper, and

pulse until smooth. Heat a small saucepan over medium heat, and pour in the sauce. Cook for 8 to 10 minutes, stirring often until thickened and beautiful. Set aside to cool. > Burger time! Combine beef, chorizo, Pomì Finely Chopped Tomatoes, garlic, basil, Parmesan, egg, breadcrumbs, and a pinch of salt and pepper in a large bowl, mixing well. Divide and shape into 4 burger patties, slightly larger than the width of the burger buns. Place a thumbprint in the center of the burger patties to help them stop shrinking. Season both sides of each patty with salt and pepper.

> 1 large red onion, sliced > Sea salt and freshly cracked black pepper TOMATO SAUCE > 2 tablespoons Pomì Double Concentrated Tomato Paste > 450 grams Pomì Finely Chopped Tomatoes > 2 tablespoons olive oil > 1 medium Spanish tomato, finely diced > 2 tablespoons minced basil stems > 1 garlic clove, minced > 2 tablespoons red wine vinegar > Sea salt and freshly cracked black pepper

Chef Tip! You can store this Pomì burger sauce in an airtight container inside the fridge for 1 week. You can use it for a world of other recipes, like a delicious pasta, protein-packed chicken parm, and even as a topping for a delightful homemade pizza.

> Heat a cast iron pan over medium heat, and pour in the oil. When hot, add the burger patties and cook for 4 minutes. Flip the patties; add the butter, garlic, and rosemary. When the butter has melted, continually baste the burgers with butter until cooked through, for about 4 minutes. Top with gorgonzola cheese, and remove the burger patties from the pan. > Build your burgers on toasted brioche buns with a tablespoon of PomĂŹ Tomato Burger Sauce, a burger patty, caramelized onions, and arugula.

T H E T O M AT O C O O K B O O K

Tomato Chicken with Zucchini Noodles 112

KRISTEL of Photorical Food @photoricalfood

Servings

Prep. Time

60 min.

This delicious gluten-free, low-carb, keto-friendly recipe can be made with Pomì’s juicy Finely Chopped Tomatoes and a thin chicken cutlet, lightly coated with coconut and egg batter. Season with salt and garlic, and dust with almond flour and Parmesan for impeccable taste.

Difficulty Level

Easy Meal Type

DIRECTIONS

Secondo

INGREDIENTS > 1/2 can (14.1 oz) of Pomì Finely Chopped Tomatoes > 1 whole chicken breast, quartered > 1 cup of almond flour > 1/4 cup coconut flour, finely ground > 3/4 cup of cold water > 1 large egg > 1 cup Parmesan cheese, freshly grated > 2 whole garlic cloves, pressed > 1 teaspoon of salt

T H E T O M AT O C O O K B O O K

> Basil and mozzarella, to top

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> Cut the chicken breasts in half length-ways, then in half again widthways. Pound each piece slightly thinner to tenderize and create uniformity in thickness, so the chicken cooks evenly. > In one bowl, combine the coconut flour, water, egg, salt, and garlic. Mix well to remove any clumps. > In a separate bowl, combine the almond flour and Parmesan cheese. Use your fingers to blend the two ingredients, and break up the grated cheese into smaller bits. > Dip the prepared chicken into the coconut flour batter. Then, dip it once more into the almond mixture to coat. > Preheat an oven-safe skillet with 1/4 inch of oil. Test the temperature of the oil by placing some almond flour in the pan. If the flour begins to fry, the oil is ready. Place the breaded chicken into the pan, and brown on both sides.

> Remove from heat and pour off excess oil. Top with Pomì Finely Chopped Tomatoes and mozzarella cheese. > Place the skillet in the oven to melt the cheese. Remove from the oven once the cheese is melted, and garnish with fresh basil.

Chef Tip! Panfry to create a perfect crispy crust. Top with PomĂŹ Finely Chopped Tomatoes, melted mozzarella cheese, and basil.

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D I S C O V E R M O R E T O M AT O R E C I P E S AT POMI.US.COM/RECIPES

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