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Pomi Chopped Tomatoes -- 14.1 oz

Pomi Chopped Tomatoes
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Pomi Chopped Tomatoes -- 14.1 oz

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Pomi Chopped Tomatoes Description

  • Made in Italy
  • From 100% Fresh Italian Tomatoes
  • Gluten-Free
  • Kosher
  • GMO-Free
  • Non-BPA

Delicious cubes of Italian tomatoes ripened under the sun and immediately processed.
Pomì chopped tomatoes have 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 many simply recipes. Chopped tomatoes are perfect for recipes that call for diced tomatos!

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.


Store up to 5 days in the fridge after opening.
Free Of
Gluten, GMO, artificial flavor, citric acid, preservatives, water added, BPA.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 Cup (61 g)
Servings per Container: About 7
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate3 g1%
   Dietary Fiber0 g0%
   Total Sugars2 g
     Includes 0 g Added Sugar0%
Protein less than1 g1%
Vitamin D0.02 mcg0%
Calcium10 mg0%
Iron0.1 mg0%
Potassium170 mg4%
Other Ingredients: Tomatoes.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Grilled “Meatball” Subs

Braised in a sweet-and-tangy chunky tomato sauce, these plant-based “meatballs” are made with healthy whole-food ingredients rather than processed. Enjoy a combination of nourishing lentils, chickpeas and herbs baked into balls and stuffed inside a warm, crispy garlic-rubbed baguette. These subs are great for family dinners (pair with a yummy salad) and to enjoy as leftovers for the next day’s lunch! Homemade Vegan Meatball Sub on Cutting Board

Vegan Grilled “Meatball” Subs


  • 1 ½ cup brown lentils (or green lentils, cooked)
  • ½ cup chickpeas (cooked)
  • 2 garlic cloves
  • 2 Tbsp. chopped oregano
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. tomato paste
  • 2 diced shallots
  • 2 Tbsp. olive oil
  • 3 Tbsp. applesauce
  • 1 flax egg (1 Tbsp. ground flax + 2 Tbsp. water)
  • ¾ cup raw walnuts
  • 1 Tbsp. smoked paprika
  • ½ tsp. cumin
  • ½ tsp. salt
  • 1 tsp. chopped sage
  • 1/3 cup nutritional yeast
  • ¼ cup oat milk
  • ¼ cup plant-based parmesan
  • 1 cup grated mushrooms
  • 1 ½ cups gluten-free bread crumbs

Tomato sauce

  • 10 cipollini onions (roughly chopped)
  • 10 cremini mushrooms
  • 2 garlic cloves
  • 2 Tbsp. tomato paste
  • 4 oz. vegetable stock
  • 8- oz. canned chopped tomatoes
  • 8 oz. strained tomatoes
  • 1 Tbsp. oregano
  • 4 Tbsp. olive oil
  • 6 Tbsp. maple syrup
  • Salt & pepper (to taste)

Garlic-rubbed baguette

  • 1 baguette
  • Drizzle olive oil
  • 1 garlic clove


  • Chopped basil
  • Grilled mushrooms
  • Grilled onions
  • Grilled jalapenos
  • Smoked plant-based provolone

“Meatballs” part I

  1. Soak lentils and chickpeas overnight in the fridge to soften and break down outer membranes. The next day, strain lentils and chickpeas, then cook until soft (do not over-cook).

Tomato sauce

  1. In heavy-bottom pot, heat olive oil over medium-high heat. Add roughly chopped onions and mushrooms. Sauté to release water. Cook about 8-10 minutes until browned.
  2. Add garlic and tomato paste and stir for another 1-3 minutes. Add canned tomatoes, chopped tomatoes and vegetable stock. Season with salt and pepper.
  3. Simmer sauce for 15-25 minutes to slightly build flavor and reduce. Note: This is a quick tomato sauce that should become fairly thick.
  4. Use immersion blender or high-speed blender to puree sauce until smooth.
  5. Return to pot (if using high-speed blender) season with fresh herbs, maple syrup, olive oil and salt and pepper.

“Meatballs” part II

  1. In food processor, pulse walnuts, chickpeas and lentils until mostly ground up.
  2. Use grater to shred mushrooms. Add to food processor and pulse to combine. Then, add apple sauce, prepared flax egg, tomato paste, nutritional yeast, plant-based parmesan, olive oil and oat milk. Process on low speed until meaty consistency forms.
  3. Use spatula to transfer mixture to large bowl. Add remaining “meatball” ingredients and combine.
  4. Use hands or ice cream scoop to measure out 2-oz. balls. Roll balls and transfer to parchment-paper-lined baking sheet. Refrigerate. Preheat oven to 420 degrees F.
  5. Once preheated, bake “meatballs” until firm, about 10 minutes. Note: The “meatballs” may seem a bit dry – that’s OK!
  6. In large pan, heat a small amount of oil over medium heat. Place balls onto pan to brown and crisp.
  7. Pour in tomato sauce and simmer until sauce fully coats the balls.

Garlic-rubbed baguette

  1. Cut baguette to desired length, then split it in half but not all the way through (like a book).
  2. Drizzle the inside with olive oil, then rub garlic clove onto bread.
  3. Grill baguette, then rub garlic on once more.
  4. Place baguette onto an oven-ready pan and stuff with “meatballs” and tomato sauce.
  5. Add a slice of provolone cheese, then broil in the oven until cheese melts.
  6. When ready, top with grilled mushroom, jalapenos, onions and basil and serve.
  • While this recipe makes 24 meatballs, keep in mind it serves four sandwiches. Store leftover meatballs for another time.
  • The nutrition facts shown are slightly inaccurate since they account for all 24 meatballs, divided by four servings.
  • Order the ingredients you need to make this recipe at!


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