Love cooking with ripe, fresh tomatoes? Whether you enjoy creating homemade pasta sauces, pizzas, and soups, such as minestrone or “Mom’s” favorite, creamy tomato basil, Pomì Tomatoes makes it simple! Their Italian tomatoes are conveniently sealed in a BPA-free, stay-fresh package, and contain no preservatives, citric acid, or artificial flavors.

Why choose Pomì Tomatoes?

100% natural
Long shelf life without refrigeration
Not from concentrate
No preservatives
No artificial flavors
No citric acid
No water added
BPA-free packaging

Mom” loves to make this spicy version of tomato and basil soup with Pomì Tomatoes – you can adjust the red pepper flakes to your liking.

Tiny Green Mom’s Creamy Tomato and Basil Soup


3 – 4 tablespoons extra virgin olive oil

2 yellow onions, chopped

5 – 6 garlic cloves, peeled and chopped

2 organic carrots, chopped

1 stalk organic celery, chopped

2 containers Pomì Chopped Tomatoes

Handful of fresh basil (10 leaves should be plenty)

Pinch of turbinado sugar

Sea salt and black pepper, to taste

1/4 tsp. ground allspice

Red pepper flakes, to taste

4 cups organic chicken broth

1 – 2 cups organic plain soymilk creamer or organic whipping cream (omit if you do not desire a creamy soup)


Heat olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery; cook until just wilted. (about 10 minutes) Add the canned tomatoes, fresh basil, juice, salt and pepper. Cook for 5 minutes more. Add the chicken stock, red pepper flakes and the allspice, and bring to a boil. Reduce heat, cover partially, and let the soup simmer for 50 minutes. Once simmered, puree the soup in a blender or food processor, to desired consistency. (some prefer it chunky!) It helps to have a separate bowl to place the pureed soup into as you blend the soup. Return the soup to the soup pot, add the cream if desired, and heat through once more. Add salt and pepper, as needed.

Serve with crackers, crusty bread, or sandwiches – enjoy!

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