Pomi Marinara Sauce Review – With Recipes For Roasted Tomato and Artichoke Flatbread Pizzettas And Butterut Squash Soup
The holiday season around here is a busy one that starts with day after Christmas sales. I scour local building supply and department stores clearance for outdoor decorations. Our front lawn display grows each year. My daughter teases me that it will eventually rival WDW’s Osborne Lights.
This year Hurricane Sandy’s clean up and repairs put a dent in plans. Would you believe the serge she caused in the Atlantic crossed the barrier peninsula, continued through the Barnegat, hit the mainland before stopping one mile in on the mainland just nine doors down from my house? The damage in this neighborhood has been devastating. Already two homes have met the wrecking ball with more to follow.
Normally the house is fully light by Thanksgiving. Didn’t happen this year though. I reminded hubby that by tradition things stay up until after Little Christmas. So the nativity, Santa, Mickey, Pooh and the crew are going up–better late than never.
The task of shopping falls to me. What a surprise! Although I’ve been buying gifts since summer, I just finished today. I have everything wrapped except one big item which hubby promised to do. I just hope that my husband, four children, their spouses and significant others, and seven grandchildren plus special friends like their presents.
This morning I went to my favorite food stores to fill the groaning board. Since the whole family won’t be here, I’m simplifying–no roast beef, no roast loin of pork, no stuffed turkey. I changed and cut the Christmas Day buffet menu to chips and dip, relish tray, cheese board, salami and cream cheese, crab, shrimp, kielbasi, swedish meatballs, hot wings, sausage and peppers, lasagna, eggplant, waldorf salad, garlic bread, rolls, cookies, pies, cakes, and candies. I rarely have time to do much December 25 because tradition has had hubby and I visit our kids in Jersey and do virtual for those out of state.
All day I have been busy cleaning, straightening up, decorating inside, and prepping for upcoming holiday cooking. With no time for a big home cooked meal tonight, I am serving quick an easy sausage and pasta. The sausage and gravy already in my freezer has been thawed out and augmented with Pomi Marinara Sauce. I decided not to tell hubby it came from a carton not from scratch to see what he said.
Hubby spotted the parsley right off. As he ate his dinner, I asked him to describe the sauce. His exact words were, “Good sauce, flavorsome without being hot or spicy” followed by “More please” then “Thank you.” The only problem there was with the meal was NO LEFTOVERS.
To me Pomi tastes homemade only better because I do not have to spend hours mincing, chopping, simmering then cleaning up the kitchen. Pomi marina is a thick not runny all natural sauce made in Italy from a traditional Italian recipe. Its quality equals or excels most of the gravies I have been served in real Italian restaurants. Ingredients include crushed tomatoes, tomato puree, onion, salt, olive oil, sugar, garlic, parsley, oregano, natural flavor, chili and mustard derivatives but no salt or fat.
Here are two recipes, courtesy of Pomi.
Roasted Tomato and Artichoke Flatbread Pizzettas
- 4 cups Pom? 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
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.
Hearty Tomato, Butternut Squash and Pinto Bean Soup
- 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 Pom? 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)
Heat olive oil in large pot over medium-high heat. Add onions and celery, saut?ing 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, Pom? 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.
Pomi is also on Facebook.
The product featured was provided free of cost to me for the sole purpose of product testing and review. This post has not been monetarily compensated. Please note that any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.