Pomodorina is an exceptional concasse of tomatoes, herbs and oil with flavour and body that very little can beat. Made with fresh tomatoes picked from the crème de la crème of crops during the peak of the season, pomodorina can be used as a base to make sauces, canapé’s, soups, whatever the immagination creates. Small diced tomatoes make it an authentic home made concasse that tastes and looks homemade. Once you have tried it you will never turn back again !
Penne al Finocchio e Pomodoro Penne in a Fenel & tomato sauce Ingredients for 6 portions: - 500g Ferrari Penne - 2 Fennel Bulbs - 500g Pomodorina - 20ml Extra Virgin Olive Oil - Salt & Pepper - 60g Freshly Grated Parmigiano Reggiano Drop the Penne in salted boiling water until cooked al dente. In the meantime thinly slice the fennel and pan fry in the extra virgin olive oil for a few minutes. Add the pomodorina, salt and pepper. Toss the pasta in the sauce, add the parmesan and serve at once. You	Coda di Rospo al Sole Monkfish in a pink sauce Ingredients for 6 portions: - 6 Monkfish Steaks - 600g Pomodorina - 200g Mascarpone - 80g Sundried Tomatoes in Olive Oil - 2 Cloves Garlic Crushed - 10g Freshly Chopped Parsley - 30ml Extra Virgin Olive Oil - Salt & Pepper - Seasoned Flour for Coating Pan fry the garlic and parsley in the olive oil for a few minutes until golden. Place the monkfish in the seasoned flour to coat then add to the hot oil. In another plan slowly heat the pomodorina and mascarpone until well amalgamated. Chop the  sundried tomatoes and add to the sauce. Salt and pepper to taste. Once the monkfish is golden add the sauce until the fish is cooked to perfection and still moist. A splash of white wine can enhance the dish but an option. Serve at once.