Progress with Pomi

I've been trying to make the switch from my canned crushed/tomato puree to the cardboard box kind, and Pomi is the brand that I see the most.

the first few attempts with the Pomi were lackluster with my "usual" recipe. I even went back to canned despite the health risks but the guilt was eating away at me every time I fed my son.

sooooo....I am on a mission to make Pomi's work for me.

I am happy to say yesterday's pot of sauce showed a marked improvement. other people have mentioned they aren't that fond of Pomi so I figured I'd document my work

I think what I noticed most about the Pomi tomatoes is that they are more acidic for whatever reason than my usual Sclafani's and Contadina. I am not sure if that is a function of the particular brand or the cardboard they are in but it I think it the biggest problem.

so, to counteract that extra acidity, I added a health pinch of sugar to the onions, carrots, and garlic as it sauteed...trying to extract more of the natural sugars from the veggies.
I shredded the carrot instead of chopping also. and I just used more base veggies (about 2 small shredded carrots, 1.5 large onions, and about 10 minced cloves of garlic for 4 boxes of Pomi)

I cooked that down with some chianti classico, then added spices...basil, oregano, and a touch of crushed red pepper, salt, and freshly ground black pepper.

I also let it cook for 5 hours before I did anything else to it. a LOONGG slow simmer.

the end result...it was pretty good. much better than last time. I think I may also hit it with some tomato paste next time to give it a bit of extra depth, but these little tweeks are making me not miss the canned stuff so much.

Re: Progress with Pomi

Sounds really good! I will have to try the Pomi. I would def add the tomato paste next time, my sauce never feels right without it.

Re: Progress with Pomi

I haven't tried Pomi but carrots work wonders for taking the acidity out of sauce.

Once you perfect the recipe, let me know. I'm not ready to ditch my cans just yet

Re: Progress with Pomi

Posted by MrsA714

I haven't tried Pomi but carrots work wonders for taking the acidity out of sauce.

Once you perfect the recipe, let me know. I'm not ready to ditch my cans just yet

Re: Progress with Pomi

I use Pomi & never really noticed a problem with acidity, but when I use canned, it is Tutoroso, so they may be more acidic than the canned brands you use.

I do add a little tomato paste, but I don't cook my sauce near as long as you do.

My DH puts carrots in it but my momn yells at me when I do

My problem with Pomi was the texture (too watery), but I found combining one box of strained & one box of chopped worked best.

Message edited 1/18/2011 11:55:47 AM.

Re: Progress with Pomi

My mom uses Contadina...which I think is the best sauce ever, however my DH loves Pomi (strained) so I have been using that brand....I put a little bit of sugar and a good amount of salt and pepper but what really makes this sauce good is when I add meat to it.....so yummy...great taste!

Message edited 1/18/2011 12:23:24 PM.

Re: Progress with Pomi

Re: Progress with Pomi

Posted by Ophelia

Posted by TZ0624

but what really makes this sauce good is when I add meat to it.....so yummy...great taste!

I separated it after 5 hours, kept half for marinara. the other half I put in some meatballs and sausage. I NEED to perfect the marinara, but the meat did add great flavor.

I love Contadina.

Re: Progress with Pomi

When you say Pomi, do you mean Pomito?

Re: Progress with Pomi

jess- there are some organic brands that have BPA free cans. I know Whole Foods has it. Also you can check Amazon..I think Eden Organics and Muir Glen are both BPA free

Re: Progress with Pomi

Re: Progress with Pomi

Message edited 1/18/2011 2:29:26 PM.

Re: Progress with Pomi

Thank you for posting.. I HATE Pomi and I want to like it!

Re: Progress with Pomi

I take carrots, garlic & onion & pulse it till it's like a paste in the food processor. Then I brown it in a little olive oil. Once its all brown & the water is COMPLETELY out of it, then I add the Pomi. Makes a huge difference.

Re: Progress with Pomi

glad to know I am not crazy...I tried using the Pomi for a few reasons and have not been able to make a pot of sauce I would be proud to call mine....something i have been making for over 15 years on my own and have tried different canned purees/crushed and always came out with a yummy sauce!!

I'm not a big fan of veggies/onions in a regular meat or marinara sauce so i am back to the drawing board.

anyone else try any non canned brands?