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Serve this tasty pizzettas or “mini pizzas” at your holiday party, or just make them in minutes for a tasty & quick lunch on a busy weekend!

Roasted Tomato and Artichoke Flatbread Pizzettas

Ingredients

4 cups Pomì Chopped Tomatoes, drained
2 (13 3/4-ounce) cans artichoke hearts, drained and quartered
4 teaspoons olive oil
4 naan flatbreads
2 tablespoons finely grated Parmesan cheese

Preparation

While preheating the broiler, place the tomatoes and artichokes in a shallow baking pan and drizzle with olive oil. Broil for approximately 4 minutes, stirring occasionally.

Preheat the oven to 450°. Divide the broiled artichokes and tomatoes into four portions and pile onto each flatbread. Top with grated Parmesan and bake on the bottom rack of the oven for 10 minutes.

Once the pizzettas have cooled, cut each into small wedges.

Serves 8.

*Recipe and image courtesy of Pomi.*

We are big fans of Pomi Tomatoes at “Mom’s” house! This rich soup is chock full of goodies – beans, tomatoes, celery, butternut squash and more!

Hearty Tomato, Butternut Squash and Pinto Bean Soup

Ingredients

1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
4 garlic cloves, minced
4 cups vegetable broth
2 15-ounce cans pinto beans, drained
2 cups Pomì Chopped Tomatoes
2 cups butternut squash cut into 1/2-inch pieces, peeled and seeded
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
6 tablespoons fresh basil, chopped (optional)

Preparation

Heat olive oil in large pot over medium-high heat. Add onions and celery, sautéing until the onions are golden, approximately 7 minutes. Add minced garlic and stir for an additional minute.

Pour in vegetable broth, then add in pinto beans, Pomì Chopped Tomatoes, butternut squash, oregano and dried crushed red pepper. Simmer for 15 minutes or until the butternut squash is tender. For a smoother consistency, allow 3 cups of soup to cool slightly, then puree in a blender. Once smooth, return to pot and simmer until thoroughly heated, approximately 5 minutes.

Once the soup is poured into bowls, garnish with fresh chopped basil, if desired.

Serves 6.

*Recipe and image courtesy of Pomi.*

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

Ingredients

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)

Preparation

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!

To learn more about Pomì Tomatoes, or to locate a retailer near you, please visit pomi.us.com.

With only 7 ingredients you are likely to have on hand in the pantry, this piping hot, fiber-rich bean casserole featuring Pomi tomatoes can be a side dish or the main course for dinner!

Red Hot Bean Casserole

Ingredients

3 cups red beans

2 medium onions, chopped

2 cups Pomì, chopped

1 minced garlic clove

2 medium green peppers, sliced

2 teaspoons paprika

1 tablespoon olive oil.

Preparation

Cook beans for 1 hour in salted water. Pour one cup of Pomì into a large skillet and add the chopped onion, oil and paprika. Cook for 5 minutes until the ingredients are well blended. Drain the cooked beans, stir into the sauce, add 1 cup of Pomì. Cover tightly and bake in the oven for one hour. Add a little more Pomì, previously diluted in water or broth if the sauce seems too thick. Serve piping hot.

Serves 4.

*Recipe and image courtesy of Pomi.*

Delightfully fast, with a Mediterranean flair, this heart-healthy pasta dish from Pomi warms you up as the weather cools down!

Mediterranean Spaghetti

Ingredients

1 ½ cups Pomì, strained

½ cup chopped onion

2 cloves garlic, minced

1 teaspoon salt

1/8 teaspoon pepper or paprika

4 tablespoons olive oil

12 oz. whole wheat spaghetti

4 tablespoons grated parmesan cheese

Preparation

Sauté onion and garlic in a large pan with half the oil for 2-3 minutes. Add Pomì and remaining ingredients. Simmer for 10 minutes.

In the meantime, cook the spaghetti al dente, add the well-drained spaghetti to the sauce. Return pan to stove and mix thoroughly over low heat. Sprinkle with parmesan cheese and serve immediately.

Serves 4.

*Recipe and image courtesy of Pomi.*

For those who want fresh, 100% natural tomatoes packaged in BPA-free cartons this winter when a trip to the farmer’s market for locally grown tomatoes in season is not possible, Pomi Tomatoes offers delicious options, straight from Italy! With a long shelf life, these vine-ripened tomatoes are bursting with flavor. “Mom’s” favorite dish to make with Pomi Tomatoes? Tomato and Basil Soup!

Why choose Pomi for all of your culinary needs this winter?

• Pomi is 100% all-natural and their tomatoes are grown without pesticides or herbicides
• Straight off the vine, fresh taste that has a long shelf life
• Pomi’s tomatoes are grown without the use of genetically modified seeds
• Pomi contains absolutely no preservatives, water added, artificial flavor, additives, or citric acid
• Low in sodium [10 mg. vs 250 – 400 mg sodium for Del Monte and Hunts]
• Non-Toxic, BPA-free and eco-friendly (www.pomi.us.com)
• Flavorful addition to chili, stews and soups!

Pomi can be found at supermarkets nationwide. To learn more about Pomi Tomatoes, please visit www.pomi.us.com.

*Company generously provided samples and images for this review.*