Get Saucy Cookbook by Pomi Usa

SEC RE

T S A N D T O M AT

D RE PI NS O I

ES E

THE COOKBOOK

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 entrée to a quick appetizer, all topped by the incomparable taste of Pomì. 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,

Pomeìs Tomato

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.

ANTIPASTO

CONTENTS

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

A Simple Spicy Bloody Mary

Restaurant Style Salsa

Tomato Bruschetta

by Joni Gomes

Zucchini and Tomato Tart

Roasted Tomato Soup with Spice Chile Oil

Tomato Jam with Peaches and Cardamom

Tomato and Potato Gratin

The Virgin Mary Mocktail

Spicy Tomato Cocktail

Spanish-Style Tomato and Pepper Stew with soft boiled eggs

by Anna Ramiz

by Anna Ramiz by Anna Ramiz by Joni Gomes

by Anna Ramiz

by Marcella Dilonardo

by Anna Ramiz by Joni Gomes

by Anna Ramiz

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

Burst Cherry Tomato Marinara with Meatballs

Master Tomato Sauce

Tomato Shrimp Pad Thai

Shakshuka Pizza

Turkey Mushroom RagĂš

Arrabiata Marinara Sauce

Black Bean Vegan Enchiladas

by Anna Ramiz

by Dennis Prescott

by Marcella Dilonardo by Rosalynn Daniels

by Joni Gomes

by Anna Ramiz

by Elizabeth Emery

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

Roasted Turkey Breasts with Tomato Gravy

Greek Shrimp with Tomato Sauce

Creamy Tomato Chicken with Basil and Orzo

Mozzarella Pesto Chicken Tenders with Zoodles in Marinara Sauce

Summer Seafood Stew

Turkey and Tomato Meatballs with Marinara

by Anna Ramiz

by Jasmine Comer

by Marcella Dilonardo

by Joni Gomes

by Anika Friesen by Anna Ramiz

CONTRIBUTORS

Anika Friesen ANNA RA MIZ

Dennis Prescott JASMINE COME R

Joni Gomes MARC E L L A D ILONA RD O

Rosalynn Daniels ELIZABET H E ME RY

A SIMPLE SPICY

Bloody Mary By Anna Ramiz

This simple and spicy Bloody Mary makes for a zesty cocktail! Perk it up with more toppings to create your perfect saucy drink.

3 Servings

10 min.

Meal Type: Antipasto

Ingredients

Directions

25 oz PomĂŹ Tomato Juice 6 oz vodka 1 tbsp sriracha hot sauce 1 tsp Worcestershire sauce Juice of one lemon

> Add 25 ounces of PomĂŹ Tomato Juice, 6 ounces of vodka, 1 tbsp of sriracha hot sauce, 1 tsp Worcestershire sauce, and lemon juice in a pitcher or large measuring cup and mix them all. > Taste and adjust seasonings as desired. > Pour over ice and serve with garnishes.

Optional Garnishes Olives Celery sticks Cucumber spears Cherry tomatoes Fresh dill Lemon wedges

Anna Ramiz

of Gathered at my table | @gatheredatmytable

Anna Ramiz is a professionally-trained pastry chef, recipe developer and food photographer. She authors the blog Gathered At My Table, which focuses on elevated, seasonally-inspired baking and teaches workshops aimed at teaching fundamental pastry skills to home bakers. Anna lives in sunny Orlando, Florida with her husband and her puppy, Tahini.

Click to Buy It on Amazon PomĂŹ Tomato Juice 25.36 fl oz (750 g)

Chef Tip Store in an air-tight container for up to a week in the refrigerator, or freeze for up to three months.

Tomato

BRUSCHETTA By Joni Gomes

Prepare this classic Italian appetizer for your next casual gettogether or extravagant dinner party! Combining savory aromatic herbs, juicy tomatoes, and tangy vinegar will never disappoint.

6 Servings

min.

Meal Type: Antipasto

Ingredients

Directions

1 can (14.1 oz) of Pomì Chopped Tomatoes 1 baguette, sliced 1/4 cup Monini extra virgin olive oil 1 large garlic clove 1 large garlic clove, minced 1 tbsp balsamic vinegar 1 tbsp fresh basil, chopped 1/2 tsp salt 1/4 tsp black pepper 2 tbsp Monini extra virgin olive oil

> Preheat oven to 400 F. > Slice the baguette into rounds and place on a baking sheet. > Drizzle the baguette slices with extra virgin olive oil. > Toast in the oven for 5-7 minutes, until slightly golden. > In a medium bowl, combine the Pomì Chopped Tomatoes, minced garlic, basil, balsamic vinegar, salt, black pepper, and extra virgin olive oil. > Rub each baguette slice with a clove of garlic, then spoon the tomato mixture evenly across each slice. > Garnish with fresh basil leaves and finish with a drizzle of extra virgin olive oil.

For Garnish

Fresh basil leaves Drizzle of Monini extra virgin olive oil

Joni Gomes

of Food by Jonister | @foodbyjonister

I’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.

Click to Buy It on Amazon PomĂŹ Chopped Tomatoes 14.1 oz (400 g)

Chef Tip You can use the tomato topping for other entrees like grilled chicken, fish, or sandwiches.

ROASTED TOMATO SOUP

with Spiced Chili Oil By Anna Ramiz

This tomato soup recipe is full of flavor and spice, thanks to the hot kick of spiced chili oil! Create an incredible flavor and texture perfect for a starter or main course.

4 Servings

30 min.

Meal Type: Antipasto

Ingredients

Directions

For the Soup

1 (17.63 oz) box PomĂŹ Tomato Sauce 1 lb (about 3-4) tomatoes, quartered 1 medium yellow onion, quartered 1 head of garlic 6 oz (about 1 1/4 cup) cauliflower florets 3 tbsp olive oil 1/2 tsp kosher salt 1 cup water or vegetable stock 2 sprigs of basil (8-10 leaves) 4 tbsp unsalted butter Salt and pepper to taste

For the Spiced Chili Oil 2 tsp whole fennel seeds 2 tsp whole cumin seeds 1/2 tsp red chili flakes 1/4 tsp kosher salt 1/2 cup olive oil

> Preheat the oven to 400 F and line a rimmed sheet pan with parchment paper. > Cut the entire head of garlic in half horizontally and drizzle 1-2 tsp of olive oil over both sides. Wrap both halves of garlic tightly in aluminum foil. Toss tomatoes, onions, and cauliflower with the rest of the olive oil and 1/2 tsp kosher salt, and then spread them in an even layer on the prepared sheet pan. > Place the wrapped garlic on the sheet pan with the vegetables and roast for 30-35 minutes, until vegetables are soft and beginning to brown and garlic is soft and golden. Let cool. > When the vegetables reach room temperature, transfer them to a blender. Squeeze the roasted garlic out of its skins and into the blender. Add PomĂŹ Tomato Sauce and water or stock and blend on high speed until smooth. > Transfer soup to a large pot, add basil, salt, and pepper to taste and bring to a simmer over medium heat, stirring occasionally. Simmer for 20-25 minutes, until hot and flavors have melded, then stir in butter, and cook until melted. > Serve soup hot, drizzled with spiced chili oil.

For the Spiced Chili Oil > Heat a small skillet over medium heat. When the pan is hot, add fennel seeds, cumin seeds, and chili flakes. > Toast for 1-2 minutes, just until fragrant and beginning to brown, taking care not to burn them. > Immediately transfer to a bowl and add olive and salt. > Drizzle over the roasted tomato soup.

Anna Ramiz

of Gathered at my table | @gatheredatmytable

Click to Buy It on Amazon PomĂŹ Tomato Sauce 17.63 oz (500 g)

Chef Tip Use a cheese rind from Romano or Parmesan while cooking to infuse extra flavor to your soup. Remember to remove whatever doesnâ&#x20AC;&#x2122;t dissolve during the process!

Saucy

TOMATO AND POTATO GRATIN By Anna Ramiz

This gratin tastes as elegant and saucy as humanly possible! Thinly sliced and soaked in a cheesy tomato sauce, garlic scented and topped with delicious fresh herbs.

6-8 Servings

1 hr. 30 min. Meal Type: Antipasto

Ingredients

Directions

1 (14 oz) can Pomì Chopped Tomatoes 1 tbsp Pomì Double Concentrated Tomato Paste 2 small yellow onions, thinly sliced 3 tbsp olive oil 3 large cloves of garlic, chopped 2 tsp kosher salt 1/4 cup fresh herbs, such as parsley, basil, and thyme, chopped 1 cup Fontina cheese, grated 2 lbs gold potatoes, very thinly sliced 3/4 lb (about 3) Roma tomatoes, sliced

> Preheat oven to 400 F. > Heat oil in a large sauté pan set over medium heat. Add onions to the hot olive oil and cook for 5-6 minutes, until beginning to soften and become translucent. > Stir in garlic, Pomì Double Concentrated Tomato Paste, and 1 tsp of salt and cook for another 3-4 minutes. > Stir in herbs, Pomì Chopped Tomatoes, and the remaining teaspoon of salt and bring to a low simmer. Simmer for 15-20 minutes, until the mixture is thick and chunky and almost all of the tomato liquid has evaporated. > When you are ready to assemble the gratin, place half of the tomato and onion mixture in an even layer in the bottom of your baking dish. Arrange half the potato and tomato slices in an even layer on top of the tomato mixture, then top with half of the grated Fontina cheese. > Repeat this layering one more time with the remaining tomato-onion mixture, followed by the sliced potatoes and tomatoes, and top with the remaining cheese. > Bake uncovered for 50-55 minutes until potatoes are fully cooked, and most of the liquid has evaporated. > When the gratin is fully cooked, let cool slightly before scooping or slicing. Serve hot.

Anna Ramiz

of Gathered at my table | @gatheredatmytable

Click to Buy It on Amazon PomĂŹ Chopped Tomatoes 14.1 oz (400 g)

Chef Tip If the gratin needs a little longer baking time, but the top is beginning to brown quickly, cover it with foil while baking.

SPICY TOMATO

Cocktail By Joni Gomes

If you canâ&#x20AC;&#x2122;t get enough of tomatoes in your favorite meals, why not try them in a drink? The perfect summer cocktail with just a hint of spice is here!

2 Servings

10 min.

Meal Type: Antipasto

Ingredients

Directions

8 oz Pomì Tomato Juice 1/2 green jalapeño, sliced A pinch of salt 4 oz vodka 8 oz club soda Ice cubes

> Add the jalapeño slices and salt to a mixing glass. > Use a cocktail muddler to muddle the ingredients. > Pour the vodka, Pomì Tomato Juice, and club soda into the mixing glass and stir to mix. > Pour the cocktail mixture into a glass filled with ice, garnish with cherry tomatoes, and enjoy.

For Garnish

Cherry tomatoes

Joni Gomes

of Food by Jonister | @foodbyjonister

Click to Buy It on Amazon PomĂŹ Tomato Juice 25.36 fl oz (750 g)

Chef Tip You can drink this juice plain or use it in any recipe that calls for vegetable juice as an ingredient. Why not try it in your favorite chili?

RESTAURANTSTYLE

Salsa

By Anna Ramiz

Yes, you can make picture-perfect restaurant-style salsa right at home. The secret to the perfect taste? PomĂŹ tomatoes.

2 Cups

10 min.

Meal Type: Antipasto

Ingredients

Directions

1 (14.1 oz) can of Pomì Chopped Tomatoes 1/4 of a red onion (about 1/3 cup), roughly diced 1 clove garlic 1 jalapeño, seeds and ribs removed 1/3 cup cilantro leaves and stems, roughly chopped Juice of one large lime 3/4 tsp kosher salt

> In the bowl of a food processor fitted with the blade attachment, combine onion, garlic, jalapeño, cilantro, and lime juice. > Pulse 3-4 times, until everything is combined and finely chopped. > Add the Pomì Chopped Tomatoes and salt to the food processor and pulse for another 1-2 times until incorporated but still slightly chunky. > Transfer to a bowl and serve or store in the refrigerator for up to one week.

Anna Ramiz

of Gathered at my table | @gatheredatmytable

Click to Buy It on Amazon PomĂŹ Chopped Tomatoes 14.1 oz (400 g)

Chef Tip This salsa is best munched when dipped in with crispy tortilla chips, but you can also serve it with chicken tacos, hamburger helpers, turkey meatloaves, and even breakfast burritos!

ZUCCHINI AND TOMATO

Tart

By Marcella Dilonardo

If you are looking for a unique way to use the endless zucchini and tomatoes growing wild in the garden, look no further. This recipe is like summer in a tart shell, loaded with tomato, zucchini, and fresh basil flavor!

4-6 Servings

45 min.

Meal Type: Antipasto

Ingredients

Directions

For the Garlic Parmesan Crust

1 1/4 cups all-purpose flour 1 clove of garlic, grated 1/4 cup Parmesan cheese, grated 1/2 tsp fine salt 1/2 cup unsalted butter, cold and cubed 1 egg yolk 2 tbsp ice cold water

For the Filling

1 cup Pomì Finely Chopped Tomatoes 1 tbsp Pomì Double Concentrated Tomato Paste 1 tbsp + 1 tablespoon extra virgin olive oil 1 clove of garlic, grated 1/2 tsp dried oregano 1/4 cup grated Parmesan cheese, plus more for garnish Salt and pepper, to taste 4 Roma tomatoes, thinly sliced 2 medium zucchini, thinly sliced Fresh basil for garnish

> Preheat oven to 375 F. > In a large mixing bowl, stir together the flour, garlic, Parmesan, and salt until combined. > Using your hands or a pastry cutter, work in the butter until a crumbly mixture forms. > In a separate small mixing bowl, whisk together the egg yolk and water. Slowly pour the egg mixture into the flour mixture. Transfer to a lightly floured surface and shape into a disk. > Wrap in plastic wrap and chill for a minimum of 2 hours. > Once the dough has chilled, roll out to 1/4 inch thick and transfer to a 9-inch tart pan with a removable bottom. Poke the base with a fork and chill for an additional 30 minutes. > Line tart shell with parchment paper and pie beads. Bake at 375 F degrees for 15 minutes.

For the Filling > Preheat oven to 400 F. In a saucepan over medium heat, whisk together the Pomì Finely Chopped Tomatoes, Pomì Double Concentrate Tomato Paste, olive oil, garlic, oregano, Parmesan cheese, salt, and pepper. Simmer until slightly thickened, about 5 minutes. > Start with a thin layer of the sauce, followed by the sliced tomatoes and zucchini. Working from the outer edges to the center, layer with zucchini and tomatoes in a spiral pattern. > Brush the vegetables with remaining olive oil. Season with salt and pepper. > Bake at 400 F degrees for 25 to 30 minutes. Garnish with additional Parmesan cheese and fresh basil. > Let cool slightly before serving!

Marcella Dilonardo

of Modest Marce | @modestmarce

Hey, I’m Marcella! I’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!

Click to Buy It on Amazon PomĂŹ Finely Chopped Tomatoes 14.1 oz (400 g)

Chef Tip To simplify things when assembling this tart, look for tomatoes and zucchini that are the same width. It will make layering everything so much easier!

TOMATO JAM WITH PEACHES

and Cardamom By Anna Ramiz

Who said you can’t indulge in tomatoes even at breakfast? They are fruit after all! Let’s rediscover their sweetness in this delectable recipe.

2 1/4 Cups

30 min.

Meal Type: Antipasto / Dessert

Ingredients

Directions

2 (14.1 oz) cans PomĂŹ Finely Chopped Tomatoes 1 medium peach, finely chopped 1 tbsp apple cider vinegar 4 whole cardamom pods 1/4 tsp red chili flakes 1/2 tsp kosher salt 6 tbsp granulated sugar 2 tbsp water 1 tbsp olive oil

> In a large pot, combine chopped peaches, PomĂŹ Finely Chopped Tomatoes, vinegar, cardamom pods, chili flakes, salt, sugar, and water. Stir and set over medium-high heat. > When the mixture comes to a boil, reduce the heat to medium-low and simmer, stirring every 5 minutes, until thickened, about 25-30 minutes. > The jam is ready when it has reduced by almost half, the peaches are soft and broken down, and the jam separates completely when you drag a spoon along the bottom of the pot. > Remove jam from heat and stir in olive oil. > Pour warm jam into jars and seal tightly. > Store in the refrigerator and warm or let sit at room temperature before serving.

Anna Ramiz

of Gathered at my table | @gatheredatmytable

Click to Buy It on Amazon PomĂŹ Finely Chopped Tomatoes 14.1 oz (400 g)

Chef Tip Pair it with goat cheese for a perfect home-brunch snack!

THE VIRGIN MARY

Mocktail By Joni Gomes

Try this unique drink for all family tomato juice lovers! With just a little dash of lemon and pepper, the combination of PomĂŹ Tomato Juice and Worcestershire sauce will be a guaranteed winner.

Servings

10 min.

Meal Type: Antipasto

Ingredients

Directions

4 oz Pomì Tomato Juice 2 oz lemon juice A dash Worcestershire sauce A pinch (1/8 teaspoon) celery salt A pinch (1/8 teaspoon) black pepper 2 dashes of hot sauce (Tabasco or Cholula) Ice cubes

> Add the Pomì Tomato Juice, lemon juice, Worcestershire sauce, celery salt, black pepper, and hot sauce to a glass. > Stir to mix. > Pour the mixture into a highball glass filled with ice. > Garnish with a celery stalk and a lemon wedge.

For Garnish 1 celery stalk Lemon wedge

Joni Gomes

of Food by Jonister | @foodbyjonister

Click to Buy It on Amazon PomĂŹ Tomato Juice 25.36 fl oz (750 g)

Chef Tip You can drink this juice plain or use it in any recipe that calls for vegetable juice as an ingredient. Why not try it in your favorite chili?

SPANISH-STYLE TOMATO & PEPPER STEW

with Soft-Boiled Eggs By Anna Ramiz

This is a great dish for any time of year. The protein kick and the zestiness of the feta complement juicy tomato flavors perfectly.

4 Servings

45 min.

Meal Type: Antipasto

Ingredients

Directions

1 tbsp Pomì Double Concentrate Tomato Paste 1 (14 oz) can Pomì Chopped Tomatoes 1 green bell pepper, diced 1 red bell pepper, diced 1 medium yellow onion, diced 1 1/2 cup eggplant, diced 1 1/2 cup zucchini, diced 1 1/2 cup summer squash, diced 4 cloves of garlic, roughly chopped 3 tbsp olive oil 2 1/4 tsp kosher salt, divided 3/4 tsp paprika 1/2 tsp ground cumin Salt and pepper to taste 4 large eggs Fresh herbs for garnish, optional Crumbled feta cheese, optional

> Heat a large sauté pan over medium-high heat. When the pan gets hot, add the olive oil, followed by the red and green bell peppers. Sauté, stirring occasionally, for 3-4 minutes until peppers begin to soften. > Add the onions, stir, and continue to cook for another 2-3 minutes, until onions are softened and translucent. Sprinkle the onion and pepper mixture with 1 tsp of the kosher salt, and then add the eggplant. > Cook, stirring occasionally, for another 5 minutes, then add the zucchini, summer squash, and another 1/2 tsp kosher salt. Continue cooking for 5 more minutes until all of the vegetables are softened and beginning to brown slightly. > Stir in chopped garlic, paprika, cumin, and Pomì Double Concentrate Tomato Paste and cook for another 1-2 minutes until fragrant and the tomato paste has deepened in color. Pour in the Pomì Chopped Tomatoes and the remaining 3/4 tsp of salt and lower heat to medium-low. Taste and add salt and pepper if needed. Simmer for 8-10 minutes while you prepare the eggs. > To cook the eggs, fill a medium saucepan with water deep enough for the eggs to be completely submerged. Bring water to a boil. Using a large spoon or a spider, carefully lower eggs into the boiling water and cook for 6 minutes. > After 6 minutes, remove eggs from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking. Peel eggs, cut in half, and set them aside. > To serve, spoon stew into bowls, top with a soft boiled egg, fresh herbs, and crumbled feta cheese.

Anna Ramiz

of Gathered at my table | @gatheredatmytable

Click to Buy It on Amazon PomĂŹ Chopped Tomatoes 14.1 oz (400 g)

Chef Tip Make it a day ahead of time and reheat it just before serving to mellow the sauce! Itâ&#x20AC;&#x2122;s also a great way to use any meat leftovers that are still hiding in the fridge.

BURST CHERRY TOMATO MARINARA

with Meatballs By Anna Ramiz

Elevate the taste of your juiciest recipes with a luxuriously rich sauce that comes together impeccably well with meatballs. Try it on your favorite pasta for a real burst of flavor.

4 Servings

40 min.

Meal Type: Primo

Ingredients

Directions

For the Meatballs

1 lb ground beef 1/2 lb ground Italian sausage, removed from casings 1 1/2 tsp kosher salt 1/4 tsp red chili flakes 1/4 cup Parmesan cheese, grated 1/2 tsp freshly ground black pepper 3 tbsp fresh herbs, parsley and basil, chopped 2 cloves garlic, grated 1/4 cup semolina flour 1/4 cup whole milk 2 eggs

For the Marinara Sauce

2 (10.6 oz) boxes Pomì Marinara Sauce 1 tbsp Pomì Double Concentrate Tomato Paste 1 pint cherry tomatoes 1/4 cup olive oil 3/4 tsp kosher salt, divided 5-6 cloves of garlic, chopped 1/4 tsp red chili flakes Freshly cracked black pepper 2 tbsp butter 10-12 basil leaves 12 oz box of pasta Parmesan cheese for serving, freshly grated

> Preheat oven to 375 F and line a rimmed sheet pan with parchment paper or aluminum foil. > In a large bowl, combine ground beef and Italian sausage and gently mix to combine. > In a small bowl, whisk together semolina flour and milk and set aside while you prepare the rest of the ingredients. > Add salt, chili flakes, Parmesan cheese, herbs, and garlic to the meat. Mix with your hands until everything is evenly distributed. > Add eggs to the semolina and milk mixture and whisk until smooth. Pour egg mixture into the meat mixture and stir together until just combined, taking care not to overmix. > Scoop or roll 1-1/2 tbsp of the meat mixture into balls and place about 1” apart on your prepared baking sheet. Bake for 10 minutes, then turn your oven to broil and cook for another 2-3 minutes until meatballs are browned and slightly crispy on the edges.

For the Marinara Sauce > Heat a large sauté pan over medium heat. Add olive oil, cherry tomatoes, and 1/4 tsp of salt and cook, uncovered for 5 minutes, until tomatoes are sizzling and beginning to burst slightly. Cover the pan with a lid and reduce heat to medium-low and continue cooking for another 5 minutes. > At this point, the tomatoes should be starting to soften and should have created a little bit of liquid in the pan. > Add red chili flakes and garlic and cook, stirring for 1-2 minutes until fragrant. Stir in the Pomì Double Concentrate Tomato Paste and cook for another minute, until the tomato paste turns a deep brick red color.

Anna Ramiz

of Gathered at my table | @gatheredatmytable

> Add PomĂŹ Marinara Sauce, the remaining 1/2 tsp of salt, and a few cranks of freshly cracked pepper. > Reduce heat to low and simmer for 15-20 minutes, until slightly thickened. > While the marinara sauce is simmering, cook pasta according to package instructions, reserving 1/4 cup of the pasta water before straining. > To finish, add butter to the marinara sauce and cook, stirring until melted. Add half of the meatballs and the cooked pasta to the sauce and toss to coat, adding a few splashes of the reserved pasta water to loosen the sauce if needed. > Serve immediately with freshly grated Parmesan cheese and torn basil leaves.

Click to Buy It on Amazon PomĂŹ Marinara Sauce 10.6 oz (300 g)

Chef Tip If you donâ&#x20AC;&#x2122;t have any cherry tomatoes, you can also create this recipe with larger ones for a thicker, more wintery take on this instant summer classic! Just make sure to cut them up before proceeding.

Master

TOMATO SAUCE By Dennis Prescott

This great go-to tomato sauce is one of the most versatile things in your kitchen. Itâ&#x20AC;&#x2122;s quick and easy to put together, and is great with everything: from eggs in purgatory to meatballs and much more!

4 Servings

30 min.

Meal Type: Primo

Ingredients

Directions

2 tbsp Pomì Tomato Paste 2 (14.1 oz) cans Pomì Chopped Tomatoes 1/4 cup olive oil 1/2 Spanish onion, finely diced 6 garlic cloves, minced 2 tbsp basil stems, minced 1/2 tsp chili flakes, crushed 1 lemon, zested 1 tbsp minced basil leaves 1/4 cup Parmesan cheese, grated on a microplane 1 tsp sea salt ½ tsp black pepper, cracked

> Heat a 3-quart saucepan over medium heat, and pour in the olive oil. > When warm, add the onion, season with a pinch of sea salt, and cook until softened and translucent, for 6-7 minutes. > Add the garlic, basil stems, chili flakes, and Pomì Double Concentrate Tomato Paste, and cook for 45 seconds, then pour in the Pomì Chopped Tomatoes. > Add the lemon zest, season with sea salt and cracked black pepper, and bring to a simmer. > Cook for 10-12 minutes, until thickened and bubbly. Remove from heat and stir in the Parmesan cheese and basil leaves.

Dennis Prescott

of Dennis the Prescott | @dennistheprescott

Chef, best-selling cookbook author, and host of the Netflix series “Restaurants on the Edge.” Food is life.

Click to Buy It on Amazon Pomì Chopped Tomatoes 14 oz (400 g)

Chef Tip This classic sauce isn’t just delicious, it also lasts forever when frozen. Make more in advance and keep the rest! You’ll always have a batch at your house, ready to go at a moment’s notice.

Shakshuka PIZZA

By Marcella Dilonardo

Celebrate any special occasion with a pizza party and this winning recipe. This super simple recipe is gently simmered with Middle Eastern spices you would find in shakshuka but without the full effort of making a shakshuka sauce.

1 Serving

45 min. Meal Type: Primo

Ingredients

Directions

1 (26.46 oz) box of Pomì Chopped Tomatoes 1 batch pizza dough, no knead 2 tbsp extra virgin olive oil, plus more for drizzling 2 medium onions, chopped 2 cloves of garlic, minced Salt and pepper, to taste 1 tsp cumin 1 tsp paprika 1 pinch red pepper flakes 6 large eggs, room temperature 5 oz feta, crumbled Fresh parsley, roughly chopped

> Preheat oven to 450 F. Place the pizza stone in the oven (if using) and line two sheet pans with parchment paper. > In a saucepan over medium heat, add the olive oil, onion, and garlic. Cook until softened, about 15 minutes. > Stir in Pomì Chopped Tomatoes, salt, pepper, cumin, paprika, and red pepper flakes. Simmer until sauce begins to thicken slightly, about 10 minutes. Remove from heat and set aside while you roll out the dough. > Evenly divide the 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 and evenly divide the sauce between the two. One at a time, slide each pizza onto the pizza stone and bake for 5 minutes. > Remove from oven and create 3 wells in the sauce. Crack 3 eggs onto each pizza and sprinkle with feta cheese. > Transfer back to the pizza stone and bake for an additional 10 minutes until crust is golden brown and egg whites are cooked throughout. > Garnish with parsley and enjoy!

Marcella Dilonardo

of Modest Marce | @modestmarce

Click to Buy It on Amazon PomĂŹ Chopped Tomatoes 26.46 oz (750 g)

Chef Tip Make sure to transfer the dough onto parchment paper throughout the entire baking process. Transferring freshly cracked eggs without parchment may damage your final result.

Arrabiata

MARINARA SAUCE By Rosalynn Daniels

A rich sauce that has a hint of spice and can be frozen for months. It takes no time to whip up, and it has a robust flavor that will keep your mouth excited all night long!

4 Servings

1 hr. 50 min. Meal Type: Primo

Ingredients

Directions

1 tbsp Pomì Double Concentrate Tomato Paste 1 (26.46oz) box Pomì Chopped Tomatoes 2 (26.46oz) box Pomì Strained Tomatoes 1 tbsp olive oil 1 yellow onion, diced 5 large garlic cloves, sliced 1 tbsp anchovy paste 1 cup red wine 2 tbsp fresh basil, chopped 2 tsp kosher salt 2 tsp black pepper 1 tsp sugar 2 tsp dried oregano 1 tsp crushed red pepper

> Heat a heavy-bottomed pot over medium heat. > Add olive oil to the pot. Once the oil is well heated, stir in onions. > When the onions start to become translucent, stir in Pomì Double Concentrated Tomato Paste. > Pour in red wine, and stir until everything gets mixed well. > Add Pomì Chopped Tomatoes and Pomì Strained Tomatoes to the pot and stir well. > Stir in herbs, seasonings, and sugar. Cover and simmer for 1.5 hours, stirring occasionally. > Turn off heat, let sit for 2 minutes, and add sauce to your preferred dish.

Rosalynn Daniels

of Rosalynn Daniels | @rosalynndaniels

Rosalynn Daniels is a lifestyle personality, content creator, and photographer. Her video tutorials detail her process of implementing simple recipes, entertainment tips, lifestyle inspiration, and relatable situations that she experiences as a modern wife and mom.

Click to Buy It on Amazon Pomì Chopped Tomatoes 26.46 oz (750 g) Pomì Strained Tomatoes 26.46 oz (750 g)

Chef Tip If you can’t find any anchovy paste at your local grocery, then you can substitute the paste with about 6-8 sliced anchovy.

TOMATO SHRIMP

Pad Thai By Joni Gomes

This shrimp pad thai is filled with delicious Asian flavors! Fresh shrimp, scallions, peanuts, rice noodles, all covered in a creamy sauce made with PomĂŹ Tomato Sauce.

4 Servings

45 min.

Meal Type: Primo

Ingredients

Directions

1 cup Pomì Tomato Sauce 2 tbsp neutral oil (avocado or canola) 8 oz rice noodles 1 lb shrimp, uncooked, peeled, and deveined 1/2 tsp salt 3 garlic cloves, minced 2 extra large eggs, whisked 1/4 cup soy sauce 4 light brown sugar

> Cook rice noodles according to package directions then drain and rinse well.

For Garnish

1/4 cup scallions, chopped 1/4 cup dry roasted peanuts, chopped 1/4 cup cilantro leaves, chopped 1 lime, cut into wedges

> Heat a large skillet over high heat. Once the skillet is hot, add the oil, then stir-fry the shrimp and garlic until the shrimp is fully cooked. Season with salt. > Once the shrimp turns pink, move them to a plate. > Next, lower the heat to medium and add the whisked eggs to the skillet. > Scramble until set, then move them to a plate. > Add the Pomì Double Concentrate Tomato Sauce, soy sauce, and light brown sugar. Stir to combine and allow to heat through. > Return shrimp to the skillet along with the scrambled eggs and noodles. Toss to combine. > Lastly, sprinkle the dish with chopped scallions, peanuts, and cilantro. > Serve with lime.

Joni Gomes

of Food by Jonister | @foodbyjonister

Click to Buy It on Amazon PomĂŹ Tomato Sauce 17.63 oz (500 g)

Chef Tip Rice noodles are very delicate, so undercook them a little for best results. Also, donâ&#x20AC;&#x2122;t forget to cut and measure your other ingredients before you begin.

TURKEY

Mushroom Ragu By Anna Ramiz

Who said ragù can’t be quick a light? This version of our ragù sauce still tastes phenomenal and complex, with delicate turkey and delicious mushrooms.

4-6 Servings

60 min.

Meal Type: Primo

Ingredients

Directions

2 tbsp Pomì Double Concentrated Tomato Paste 1 (14 oz) can Pomì Finely Chopped Tomatoes 10 oz baby portobello mushrooms, sliced 1/4 cup onions, diced 6 large cloves garlic, smashed and roughly chopped 2 tbsp unsalted butter 2 tbsp olive oil 1/2 lb pulled turkey (or chicken) meat 1/2 cup dry white wine 4-5 fresh basil leaves 3 sprigs fresh thyme 1/2 cup water 1 1/2 tsp kosher salt 1/2 tsp freshly cracked black pepper 1 lb pasta

> Heat butter and olive oil in a large, heavy-bottomed pot set over medium heat. When the butter is melted and the mixture begins to bubble, add the mushrooms in a single layer. > Cook for 5 minutes without stirring, then stir and cook for another 5 minutes. > After 10 minutes, the mushrooms should be soft and browning on the edges. Use a slotted spoon to remove them from the pan and set them aside. > Add the onion, garlic, and 1/2 tsp of salt to the pan and cook for 1-2 minutes, until softened and fragrant. > To the onion and garlic mixture, stir in Pomì Double Concentrate Tomato Paste and cook for another 2 minutes until darkened in color. Add white wine and stir well, scraping any bits off the bottom of the pan. Simmer for 2 minutes, then add pulled turkey pieces, followed by the cooked mushrooms. > Add the Pomì Finely Chopped Tomatoes to the pot and then fill the can with 1/2 cup water, sloshing around to get all of the remaining tomato bits incorporated. Add this tomato water to the mixture, followed by the remaining 1 tsp of salt, pepper, and herbs. > Give everything a good stir and simmer the sauce uncovered for 20-30 minutes, until slightly thickened and flavors are melded. Meanwhile, cook pasta according to the package instructions, reserving about 1/4 cup of the pasta water. > When the sauce is ready, taste it and add salt and pepper if needed. Add the cooked pasta to the sauce and stir to coat, using the reserved pasta water to help loosen the sauce if needed. Serve immediately.

Anna Ramiz

of Gathered at my table | @gatheredatmytable

Click to Buy It on Amazon PomĂŹ Finely Chopped Tomatoes 14.1 oz (400 g)

Chef Tip You can also make this recipe with chicken or the meat of your preference instead of turkey!

BLACK BEAN

Vegan Enchiladas By Elizabeth Emery

A delicious homemade enchilada sauce smothers corn tortillas and seasoned black beans. Topped with cheese, these are the best vegan enchiladas out there!

2 Servings

1 hr. 25 min. Meal Type: Primo

Ingredients

Directions

Seasoned Black Beans

For the Seasoned Black Beans

3 cups black beans, rinsed and drained (roughly one 822g can) 1 large clove garlic, minced 1 jalapeño, finely diced 1/2 tsp cumin 1 tsp sea salt 1/2 cup vegetable stock/broth

Tomato Enchilada Sauce

2 (14.1 oz) cans Pomì Chopped Tomatoes (about 3 cups) 2 tbsp avocado or other unflavoured oil 2 tbsp gluten-free or regular flour 1 tbsp chili powder 2 tsp cumin 1 1/2 tsp onion powder 3 cloves garlic, minced 1 1/2 tsp sea salt 2 tsp maple syrup (optional, for added depth)

Enchiladas

6 corn tortillas 1 cup your favourite vegan cheese shreds 1/4 cup diced red onion (optional) 1/4 cup cilantro leaves (optional) Jalapeño Slices (optional)

> Preheat oven to 350°F/175°C. > Add the black beans, garlic, jalapeño, cumin, sea salt, and stock to a saucepan. Increase the heat to bring the pan to a boil and then reduce to a simmer. > Cook for 10 minutes to allow the flavors to infuse the beans and the mixture to thicken. Remove from the heat and set aside.

For the Tomato Enchilada Sauce > Add the oil, flour, chili powder, cumin, and onion powder to a saucepan and heat gently for 2 minutes until combined and sizzling. > Add in the minced garlic, Pomì Chopped Tomatoes, sea salt, and maple syrup, increase the heat to bring the mixture to a boil, then reduce to a simmer and cook (stirring occasionally) for 10 minutes until thick. > Adjust seasoning if needed, remove from the heat and set aside.

Assembling the Enchiladas > Heat a large skillet to medium high heat. > Add 1 tsp water and immediately place one tortilla in the pan, heating for 40 seconds (flipping after 20). > Remove and wrap tortilla in a kitchen towel to keep warm and flexible. Repeat this process for all tortillas. (Alternatively, microwave all 6 tortillas for 1 minute in a loosely covered container, then wrap in a towel.) > Pour 3/4 cup enchilada sauce into the bottom of a roughly 12” x 7” casserole dish. Scoop 1/3 cup of the black beans into a warmed tortilla. Roll it up and place it seam side down into the dish. Repeat for all tortillas, laying them next to each other.

Elizabeth Emery

of Vancouver with Love | @vancouverwithlove

Elizabeth Emery is the content creator and recipe developer behind Vancouver with Love, a vegan food blog. With a passion for helping people eat more plants, Elizabeth loves creating whole food recipes that are all naturally gluten and refined sugar-free. She also loves sharing her knowledge and is the host of Eat Your Veg - a plant-based podcast covering everything you wanted to know about following a vegan diet!

> Pour the rest of the enchilada sauce over the tortillas and bake uncovered for 15 minutes. > Remove from the oven, add my easy cheese sauce or your favorite vegan cheese and bake for another 15 minutes. > Optionally decorate with diced red onion, cilantro leaves, and jalapeño slices, and serve with a side salad.

Click to Buy It on Amazon Pomì Chopped Tomatoes 14.1 oz (400 g)

Chef Tip Keep them saucy, but not too saucy! Enchiladas are not supposed to be swimming in sauce as some preparations might have you believe. You’ll need about 3-4 cups of sauce for 8 enchiladas.

ROASTED TURKEY BREASTS

with Tomato Gravy By Anna Ramiz

The perfect unique gravy to top a juicy roasted turkey breast for a traditional dinner or lunch idea!

3-4 Servings

1 hr. 30 min. Meal Type: Secondo

Ingredients

Directions

For Roasted Turkey

3 lbs bone-in, skin-on turkey breasts (chicken optional) 1 small yellow onion, quartered 2 celery stalks, cut in halves 4 cloves of garlic, smashed 5-6 fresh sage leaves, about 3 tbsp chopped 6 thyme sprigs, about 1 tsp chopped 3 tbsp unsalted butter, softened 1 tbsp olive oil 1/2 tsp freshly ground black pepper 3 tsp kosher salt

For Tomato Gravy

1 1/2 tbsp PomĂŹ Double Concentrated Tomato Paste 1 1/2 cups whole milk 4-5 sprigs fresh thyme 1 sprig (4-5 leaves) fresh sage About 1 cup reserved turkey drippings (from the Turkey preparation) 1/4 cup all-purpose flour 1 tsp kosher salt 1/2 tsp smoked paprika

> Preheat oven to 350 F. Place onion quarters, celery pieces, and garlic in the bottom of a large Dutch oven or roasting pan. > In a small bowl, stir together butter, olive oil, herbs, and pepper. Use your fingers to rub this butter mixture all over the turkey breasts, making sure to get under the skin. Sprinkle each breast liberally with salt and place on top of vegetables in your baking dish. > Roast, uncovered for 45-50 minutes, and then increase oven temperature to 425 F and roast for another 8-10 minutes, until golden brown and the internal temperature of the meat reaches 165 F. > Remove turkey breasts from the roasting pan and set on a cutting board to rest while you make the gravy. > Discard onions and celery, leaving behind garlic and the liquid created during cooking, and reserve this for the tomato gravy.

Anna Ramiz

of Gathered at my table | @gatheredatmytable

For the Tomato Gravy > While the turkey is roasting, place milk and herbs in a small saucepan set over medium heat. When the milk begins to bubble around the edges, remove from heat and cover. > Let steep for 20-30 minutes and then strain out of the herbs. Set milk aside. > Bring the reserved cooking liquid (about 1 cup in total) to a simmer. > When the liquid is simmering, quickly whisk in flour and PomĂŹ Double Concentrate Tomato Paste. Whisk continually for 2-3 minutes until thickened and a light tan in color. > While continuing to whisk, slowly stream in milk and cook, stirring continually until smooth and thickened to your desired gravy consistency. > Add salt and paprika, taste, and adjust seasonings as needed. Serve immediately over roasted turkey breasts.

Chef Tip You can serve this wonderful turkey with veggie sides, pasta, and even rice, but itâ&#x20AC;&#x2122;s also perfect on its own, with fresh crusty bread, which you can use to dip in our juicy gravy.

CREAMY TOMATO CHICKEN

with Basil and Orzo By Jasmine Comer

This creamy tomato basil chicken and orzo is the perfect comfort meal for any day of the week. Plan it with ease as a one-pan meal for a weeknight dinner.

4 Servings

30 min.

Meal Type: Secondo

Ingredients

Directions

1 cup Pomì Chopped Tomatoes 1 lb chicken breast, boneless and skinless 1/2 tbsp olive oil 2 tbsp salted butter 1/2 sweet onion, diced 2 garlic cloves, minced 1 cup orzo 1 tsp red pepper flakes, optional 2 cups fresh spinach 2 tbsp fresh basil 1 1/2 cups chicken broth 1/2 cup heavy cream Salt and pepper to taste

> Preheat oven to 350 F. Season chicken with salt and pepper to taste. Heat the olive oil in a cast-iron skillet or oven-safe pan over medium/high heat.

For Garnish

Parmesan cheese, freshly grated Basil leaves, to taste

> Place the chicken in the pan and brown on both sides. The chicken should cook for about 3-4 minutes on each side, depending on the thickness of the chicken breast. Once the chicken is brown, remove it from the pan. > Reduce the heat to medium and add the butter into the pan. Once it’s melted, add the onion and garlic cloves. > Sauté until they are a little brown and fragrant. Then stir in the orzo and red pepper flakes. Saute for another minute or so. > Add in the Pomì Chopped Tomatoes, spinach, and basil and stir until the spinach is wilted. > Add in the chicken broth and heavy cream, and then bring the mixture to a boil. Remove from heat, and then add the chicken breast back into the pan. > Bake for 20-25 minutes or until the chicken has an internal temperature of 165 F. > Enjoy with freshly grated Parmesan and basil.

Jasmine Comer

of Lively Meals | @livelymeals

I’m Jasmine Comer and I believe that eating good food will improve your life. I created this space to share good food. Nothing brings me more joy than running my blog, taking pretty pictures, and developing recipes.

Click to Buy It on Amazon PomĂŹ Chopped Tomatoes 14.1 oz (400 g)

Chef Tip If you canâ&#x20AC;&#x2122;t find boneless chicken breasts, you could use boneless chicken thighs or boned chicken thighs, but they may take a little longer to brown. Drumsticks could work as well.

Summer

SEAFOOD STEW By Marcella Dilonardo

This incredible stew owes it all to one superb sauce. The flowing, uncooked sauce draws forth clear and vivid flavors from a thin slice of cod.

4 Servings

45 min.

Meal Type: Secondo

Ingredients

Directions

1 tbsp Pomì Double Concentrated Tomato Paste 1 (26.46 oz) box Pomì Chopped Tomatoes 3 tbsp extra virgin olive oil 6 oz ground chorizo sausage (approximately 2 sausages with casing removed) Salt and cracked black pepper, to taste 3 cloves of garlic, minced 1 large fennel bulb, thinly sliced 1 medium white onion, thinly sliced 2 celery stalks, thinly sliced 1 cup quality dry white wine (We suggest using chardonnay) 4 cups low sodium fish stock (It can be substituted with low-sodium chicken) 2 bay leaves 2 (5 oz) fillets of cod 1 lb mussels 1 lb extra jumbo shrimp 2 tbsp lemon juice, freshly squeezed 1/2 cup fresh parsley, roughly chopped Red pepper flakes, to taste Grilled sourdough bread, for serving 1 cup Cannellini beans, rinsed (optional)

> In a Dutch oven over medium heat, add the olive oil and sausage. Breaking up the sausage, cook until browned. Using a slotted spoon, remove the sausage and set aside. > To the same Dutch oven add the garlic, fennel, and onion. Cook until the onion begins to turn translucent, about 5 minutes. Season with salt and pepper. > Add the Pomì Double Concentrated Tomato Paste, white wine, fish stock, Pomì Chopped Tomatoes, beans, and bay leaves. Bring to a gentle simmer, cover with a lid, and cook for 15 to 20 minutes. > Add the cod and simmer for 5 minutes. Add the shrimp and simmer for 5 minutes. Add the mussels and simmer until fully cooked, about 3 to 4 minutes. > Remove from heat and remove bay leaves. Stir in the lemon juice, fresh parsley, and red pepper flakes. Season with salt and pepper to taste if necessary. > Transfer to a serving bowl and serve with grilled sourdough bread.

Marcella Dilonardo

of Modest Marce | @modestmarce

Click to Buy It on Amazon PomĂŹ Chopped Tomatoes 26.46 oz (750 g)

Chef Tip For an authentic Italian stew, use thyme, a pinch of butter along with olive oil, and cook in the oven as opposed to the skillet. Marinate your fish under olive oil-soaked bread crumbs and add mustard to the sauce for the freshest flavor!

GREEK SHRIMP

with Tomato Sauce By Joni Gomes

The perfect summer lunch or dinner recipe to enjoy with your family! Simple, saucy, and scrumptious, with a colorful brothy base made of vibrant and tasty vegetables you will love.

4 Servings

30 min.

Meal Type: Secondo

Ingredients

Directions

For the Shrimp

> Season the shrimp with salt, black pepper, oregano, crushed red pepper flakes, and olive oil. Toss to combine and set aside.

12 oz shrimp, uncooked, peeled and deveined 1/2 tsp sea salt 1/4 tsp black pepper 1 1/2 tsp dried oregano 1/4 tsp red pepper flakes (more or less to taste) 2 tbsp extra virgin olive oil

For the Sauce

2 cups Pomì Strained Tomatoes 2 tbsp extra virgin olive oil 1/2 cup yellow onion, diced 2-3 garlic cloves, minced 1 tbsp honey (optional) 1/2 tsp sea salt

> Heat a large skillet over medium heat. Once the skillet is hot, add the olive oil and the diced onion. Sauté for 2-3 minutes, then add the minced garlic and sauté for another minute until fragrant. > Pour in the Pomì Strained Tomatoes, honey, and salt. > Bring the sauce to a gentle simmer, then reduce heat to medium-low and continue to simmer, stirring occasionally, until the sauce has reduced and thickened slightly, about 10 minutes. > Add the shrimp to the skillet and submerge in the sauce. Cover and cook until shrimp is cooked through, tossing once halfway through, about 6-7 minutes total. > Take the skillet off the heat and garnish with fresh feta, parsley, mint, a squeeze of lemon, and lemon wedges. > Serve warm with baguette slices, if desired.

For the Toppings

3 tbsp fresh parsley, chopped 5 oz feta cheese, crumbled 2 tbsp fresh mint, chopped 2 lemons, cut into wedges, for serving 4-6 slices baguette

Joni Gomes

of Food by Jonister | @foodbyjonister

Click to Buy It on Amazon PomĂŹ Strained Tomatoes 26.46 oz (750 g)

Chef Tip Scoop out all that delicious sauce with a garlic- and oil-rubbed toasted bread for dipping!

MOZZARELLA PESTO CHICKEN TENDERS with Zoodles in Marinara Sauce By Anika Friesen

These homemade chicken tenders with healthy zoodles are perfect for busy weeknights. Add marinara sauce for that extra kick of flavor.

4 Servings

20 min.

Meal Type: Secondo

Ingredients

Directions

2 (14.1 oz) cans Pomì Chopped Tomatoes 2 tbsp Pomì Double Concentrate Tomato Paste 1 lb chicken tenders 1 tsp salt 1 tsp paprika powder 1/8 tsp black pepper 1 tsp dried basil 2 tbsp extra virgin olive oil 2 tbsp pesto 4 oz (110g) mozzarella pearls 1 onion, diced 2 garlic cloves, minced 1 tsp salt Pinch black pepper 1 tsp sugar 1 zucchini Fresh basil for garnish

> Preheat oven broiler to 450 F. > Season chicken tenders with 1 tsp salt, 1 tsp paprika powder, 1/8 tsp black pepper, 1 tsp dried basil, and drizzle with 2 tbsp of extra virgin olive oil. > Heat a nonstick skillet over medium-high heat. Sear the chicken on both sides until golden brown, transfer to a plate, and set aside. > Cook the onion in the same skillet until slightly brown. Keep stirring while searing to get all the browned bits from the bottom of the skillet. Add a tiny bit of extra virgin olive oil if needed. > Now turn the temperature down to low and add minced garlic. Sear for about 30 seconds, being careful not to burn the garlic! To the mixture add Pomì Double Concentrate Tomato Paste and give it a good stir while searing. > Season with salt, black pepper, and sugar. Pour in Pomì Chopped Tomatoes, bring the sauce to a simmer, and let it gently cook for 5 minutes on low heat. > Meanwhile, make the zoodles. To do so, shave zucchini with a vegetable peeler, and set aside. > In a baking dish, pour in marinara sauce, arrange chicken tenders in sauce, distribute mozzarella pearls, and add pesto one teaspoon at a time. > Transfer to the oven to broil for 7 minutes at 450 F. > Garnish with fresh basil and serve on shaved zoodles.

Anika Friesen

of The Friesen Kitchen | @thefriesenkitchen

Hey, my name is Anika, and I am from Germany. My love and passion for creating new dishes started when I got married in 2008. The Italian cuisine had a big impact on my cooking and baking journey. The culture of making homemade meals and sharing the love for food with family and friends fascinated me always. I cherish the time to prepare our meals in the kitchen, but also when we eat together around the table.

Click to Buy It on Amazon Pomì Chopped Tomatoes 14.1 oz (400 g)

Chef Tip If you don’t want to eat raw zucchini, roll up shaved zucchini and add them to the dish before broiling.

TURKEY AND TOMATO MEATBALLS

with Marinara By Anna Ramiz

We can’t resist quick perfection, and neither will you after trying this recipe! The turkey meat adds a delicacy that makes the brightness of Pomì Marinara shine with a bright flavor.

4 Servings

60 min.

Meal Type: Secondo

Ingredients

Directions

For the Meatballs

1 tbsp Pomì Double Concentrated Tomato Paste 1 lb ground turkey 1 large egg 1/2 cup panko breadcrumbs 3 large cloves garlic, grated (or finely minced) 1/4 cup fresh herbs, such as basil and parsley, chopped 1 tsp kosher salt 1/4 tsp red chili flakes 1/4 cup Parmesan cheese, grated 1/4 tsp black pepper, freshly cracked

For the Marinara Sauce

2 tbsp Pomì Double Concentrated Tomato Paste 26.46 oz (750 g) Pomì Marinara Sauce 1/2 cup onions, diced 1/4 cup olive oil 3 large cloves garlic, chopped 1-2 sprigs fresh basil 1/4 tsp red chili flakes 1 tsp kosher salt 1/4 tsp black pepper, freshly cracked

> In a large bowl, combine breadcrumbs, garlic, herbs, salt, red chili flakes, Parmesan cheese, and black pepper. Stir to combine. > In a small bowl, whisk together egg and Pomì Double Concentrated Tomato Paste until smooth and homogeneous. Add egg and tomato mixture to the rest of the ingredients and stir to combine. > Add ground turkey to the bowl and use your hands to gently mix everything, just until everything is well incorporated, taking care not to overmix. > Scoop or roll meat mixture into meatballs about 1 1/2 tbsp in size. Place on a parchment-lined sheet tray and refrigerate while you make the marinara sauce.

For the Marinara Sauce > Heat olive oil in a large sauté pan set over medium heat. When the oil is hot, add the diced onion and cook for 2-3 minutes, until onions begin to soften. > To the onions, stir in the garlic and cook for another minute, just until the garlic becomes fragrant. Add 1/2 tsp of the salt, along with the red chili flakes and the Pomì Double Concentrated Tomato Paste. Stir to break up tomato paste and cook for 1-2 more minutes, until the mixture is a brick red color. > Add the Pomì Marinara Sauce, the remaining 1/2 tsp of salt, pepper, and the basil sprigs. Stir well, and bring the mixture to a simmer. Once the sauce begins simmering, reduce the heat to medium-low and add the meatballs to the sauce. > Cover and simmer for 20-25 minutes. > After 20 minutes, remove the lid and continue to simmer for another 10 minutes uncovered until the meatballs are cooked through completely. Taste, and add salt and pepper if needed. Remove basil sprigs and serve.

Anna Ramiz

of Gathered at my table | @gatheredatmytable

100

Click to Buy It on Amazon PomĂŹ Marinara Sauce 26.46 oz (750 g)

Chef Tip You can also make this recipe with chicken or the meat of your preference instead of turkey!

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