In my first column for TheBurg back in January 2009, I wrote about what I love best (I mean other than my family): my spaghetti sauce.
I explained that I used large cans of crushed tomatoes (Tuttarosa), fresh pork and lots of onions, parsley and basil. Taking advantage of crushed tomatoes canned in thick puree, I discovered, along the way, there was no need for adding tomato paste and putting whole plum tomatoes through a food mill like I watched my mother do so many times. (Contadina was her brand.)
But, after 45 years of making my own spaghetti sauce, I have found an absolute treasure: POMI tomatoes. Again, I must thank Peggy Harder of Peggy’s Silver Spoon at the West Shore Farmer’s Market for introducing me to something new. Packaged in a neat little box, POMI tomatoes taste like fresh. Who knew?
I learned recently that yet another substance in our food world is thought to be dangerous to our health: BPA, a chemical contained in the white lining of canned goods. POMI tomatoes are free of BPA and also have no added salt, water, citric acid or other preservatives. If you are used to regular canned tomatoes, crushed or otherwise, you will find you’ll likely need to add some salt to your recipes. Other than that, these tomatoes are nearly perfect. The ingredient list contains one item only: “tomatoes.”
POMI tomatoes are sold chopped or strained for use in soups and sauces. They also make Alfredo sauce, marinara sauce and pizza sauce, all ready to eat. These varieties are much harder to find, but I suspect could be ordered online.
So, it is still winter. March seems to drag on with its grayness and damp chill. Soup is a wonderful way to warm up, so this month I’m providing a recipe for an Italian classic: pappa al pomodoro, a Tuscan tomato and bread soup beautifully made with chopped POMI tomatoes and day-old country bread.
PAPPA al POMODORO
- In a large saucepan over medium heat, sauté 1 chopped onion (sweet onions are good) and 2 celery stalks, also chopped, in 2 tablespoons olive oil for about 7 minutes.
- Add 2 minced garlic cloves and sauté for 2 minutes longer,
- Add 2 pounds (32 ounces) of POMI chopped tomatoes and 4 cups of water and bring to a simmer. Cook gently, uncovered and stirring occasionally, until the vegetables are tender, about 20 minutes. Simmer is the key—do not burn with too-high heat.
- Put the entire contents of the saucepan in a blender or food processor and puree until fairly smooth. Do this in batches and be careful with the hot liquid. If you have an immersion blender, try it. (One of those is next on my wish list.)
- If you like a soup with more texture, only puree slightly.
- Return the tomato mixture to the pan and add:
- Salt and pepper to taste
- 4 crust-less slices of country bread torn into pieces
- A handful of chopped fresh basil
- Cook the soup for an additional 10 minutes until the bread is soft. You can add a little water if it becomes too thick or if you prefer a thinner soup.
Spoon the soup into serving bowls and drizzle a little green olive oil over each serving. This soup is actually more flavorful when served warm rather than piping hot. You will appreciate the flavors of the sweet tomatoes and basil at a more moderate temperature.
I suppose this soup needs no additional bread, but toasted baguette slices, rubbed with olive oil and sprinkled with grated Parmesan cheese and dried oregano, make for a really nice accompaniment. Pair with a salad, and you can face any cold March evening.
And, if you are a fan of whipping up a quick marinara sauce on a busy work night, these tomatoes are for you. Sauté some chopped onion and garlic along with ground sausage, ground beef, shrimp or pancetta, cook for a few minutes, and you are done.
I hope you have the opportunity to try POMI tomatoes and find many uses for them as I have. Peggy at Peggy’s Silver Spoon will be happy to sell you some, and many Giant supermarkets carry them now, as well. I know my dear mother would love them too.
