A single ingredient: fresh tomatoes ripened under the sun, cut in delicious chunks and packaged on location to bring to the table an inimitable taste. An excellent ingredient to exalt the taste of Pasta Sauces and any recipe. Chopped tomatoes are perfect for recipes that call for diced tomatos! Store up to 5 days in the fridge after opening. How is it made? The tomatoes are washed, peeled, chopped and mixed with a lightly concentrated tomato juice. The product is then thermally pasteurized and aseptically filled in our signature carton boxes. The product is exclusively made of Italian tomatoes from our farmers. Chopped tomatoes contain visible seeds and peels.
Ingredients for 2 to 4 people
|Chopped Tomatoes 750g||1 box|
|Dried oregano||1 teaspoon|
|Dry red wine||½ cup|
|Finely chopped fresh basil||3 tablespoons|
|Finely chopped fresh parsley leaves||3 tablespoons|
|Finely chopped onion||½ cup|
|Finely chopped red chili peppers||1 to 2 (or 2 teaspoons red chili flakes)|
|Garlic cloves||3 minced|
|Medium chicken thighs||6 trimmed of excess fat & skin|
|Olive oil||4 tablespoons|
|Salt & pepper||To taste|
|Smoked pancetta||6 ounces diced|
Preheat oven to 400 degrees F. Heat the oil in a large frying pan over medium heat and brown the chicken thighs well, about 5 minutes on each side. Transfer to an oven-proof casserole dish.
Add the onions, garlic and pancetta to the frying pan and cook, stirring often, until the onions are translucent and the pancetta is beginning to brown, about 5 minutes. Add the red wine to the pan and cook over high heat until reduced by half.
Pour the Pomì chopped tomatoes into the frying pan along with the water, oregano, parsley, basil, chili pepper, salt and pepper. Bring to a boil, and then pour the tomato mixture over the chicken.
Cover the casserole dish with aluminum foil and bake for 25 minutes. Remove the foil and cook an additional 20 minutes to thicken the sauce. Taste the sauce and adjust the salt and pepper as needed. Place the chicken on a platter and spoon the sauce over top and serve immediately.
Recipe by Deborah Mele of ItalianFoodForever.com