I took an unexpected blogging vacation but I’ve got excellent news…we’ve found a house! Hallelujah, hallelujah, ha lee luuu jahhhhhh!!!!
Getting that all finalized, designing my kitchen layout, picking out paint and stains and appliances along with work has been eating up my time and the next thing you know it’s been two weeks.
But let’s go on to this product review and standard disclaimer applies – Pomi provided me with a free box of strained tomatoes as well as one of chopped tomatoes for me to use and review. I didn’t receive any additional compensation. With that being said, all opinions expressed in this review are mine.
Pomi tomatoes get packed in BPA free box packaging that’s recyclable and made with 75% renewable resources such as wood fibers – definitely something I appreciate.
The tomatoes used are organic, non-GMO and there’s this iPomi app that you can use to scan the box that’ll track what farms in Italy the tomatoes come from, as well as recipes and a full Pomi product list – very cool, especially the tracking part.
But what did I really like? The fact that I looked on the side of the box at ingredients and saw “Tomatoes” and that’s it – no salt, no nothing. Plus like real tomatoes, there’s only 30 calories in half a cup – score!
The taste was completely of tomatoes, an entire blank canvas that can be used as you see fit. The strained version is perfect, rather than having to peel and seed and chop tomatoes, it’s all there right in the box and serves as an excellent jumping off point for recipes.
My main dislike was the box itself, as in, how the heck do you get the box open? Seriously, I found myself trying to do it old school elementary style like a milk carton which didn’t work. Finally kitchen scissors came out to help.
So would I buy Pomi tomatoes? Yes definitely, minimal ingredients as in one, BPA recyclable packaging, no muss no fuss (except for the getting it open thing but, you know).
To test drive Pomi, I made my recipe for Southwest Pasta which is bursting with veggies and while I don’t have any kids yet, I could definitely see this being used to sneak some veggies into a picky kid’s diet. Plus it’s all made in one pot, helping to minimize dishes. My main caveat is that it does take a bit of time to simmer so it’s not one of those super quick weeknight dinners but this is one of those dishes where the flavor only improves if made a day ahead so it’s an excellent weekend cooking dish to either freeze or refrigerate for use later in the week.
- 2 tsp Mexican oregano
- ¾ tsp chili powder and ancho chile powder (less heat) or chipotle chile powder (more heat)
- 1 tsp each granulated onion, granulated garlic, cumin and smoked paprika
- ¼ tsp each kosher salt and sugar
- Pinch of allspice
- 1 onion, cut into 8 wedges
- 1 medium zucchini, cut into big chunks
- 8 oz sliced baby bella mushrooms
- 1 Tbsp tomato paste
- 4 cloves of garlic, minced
- 8 oz ground turkey
- ¼ cup fresh minced cilantro, divided plus more for garnish
- 1 green bell pepper, diced
- 1 cup of salsa
- 1/2 cup low sodium or homemade chicken stock
- 1/2 cup of frozen corn, defrosted
- 7 oz can of diced green chilies
- 26 oz strained tomatoes (I used Pomi brand)
- 5 oz whole wheat short pasta, such as rotini or penne or elbows
- 4 oz reduced fat cheese, such as Monterey Jack or even Cheddar
- In a small bowl, combine all spice mix ingredients. In a food processor, pulse together onion, zucchini and mushrooms until finely chopped. In a large Dutch oven, heat 1 Tbsp olive oil over medium heat. Stir in onion, zucchini and mushroom mix and cook for 15 minutes until most of the liquid has evaporated.
- Stir in 1 Tbsp tomato paste and garlic and cook for another 2 minutes or until fragrant. Stir in ground turkey and cook another 2 -3 minutes until lightly browned.
- Stir in strained tomatoes, spice mix, half of cilantro, bell pepper, salsa, corn, diced green chilies and chicken stock, then bring to almost a boil (the sauce will start to pop – don’t step away or risk making a mess) Reduce heat to low to medium low, partially cover and simmer for 25 – 30 minutes to allow flavors to combine. Stir in the other half of cilantro. Season to taste with salt and pepper. At this point you can pull it and refrigerate or freeze it for later, or continue on with the recipe.
- Stir in whole wheat pasta and cook for 12 – 15 minutes or until tender (you could also cook the pasta more traditionally and separate but why dirty another pan?). Divide into four bowls and garnish each with 1 oz of reduced fat cheese and additional cilantro if desired.