RedPack Tomatoes

This past September I had the privilege of taking my mother back home to Indiana to visit friends and family. Her health hasn't been the best since my step-father died and I was afraid that she may not have another chance to get home.

We packed up her car and I drove us there over two days' time. On our way in to Tipton, her hometown, we drove by many, many Red Gold trucks. Mom and I remarked at how much we liked the way the trucks looked and even drove right by the plant.

I found stacks upon stacks of cans in each grocery store and wanted to get some to bring home, but forgot in all the rush to get to each place we wanted to visit on our trip (see a map of that HERE).

So, when I got home and a couple months later was contacted by RedPack I wanted to tell them, "Sorry, my heart belongs to Red Gold." , but looking closer at the email, I realized that RedPack IS Red Gold! I had no idea.

Each and every can of the tomatoes I so often use here at home in Pennsylvania come from the very same beautiful Midwestern ground that Red Gold tomatoes are grown in. You can read about that for yourself HERE. In the meantime, let me tell you about the very nice care package they sent to me.

Not only did I get the cutest canister that looks like the biggest can of Red Pack tomatoes ever, I also got an adorable oven mitt, can opener, recipe cards and, of course, cans of Red pack tomatoes.

Top of the can - so cute!

I think of all the canned products in the world that I rely on the most, it has to be canned tomatoes and I appreciate value and affordability at the same time, so I always have cans of Red Pack tomato products on-hand. From pasta sauces to tomato paste to crushed, diced and pureed - they are something I turn to again and again for consistency in flavor and quality.

Here is a favorite in my home and just about every other home I can think of, good ole chili. This one is made with ground chicken and filled with multi-colored peppers to boost flavor and nutrition and, as always, a can of Red Pack tomatoes.

Thick and delicious chili with Redpack tomatoes.

Ground Chicken Chili
Serves 6-8
Printable Recipe

1 pound ground chicken
3 Tablespoons olive oil
2 cloves garlic - minced
1 medium onion - chopped
3 cups diced peppers - 1 cup each of  red, yellow and green
2 cans drained light red kidney beans
1 can (28 ounces) RedPack tomatoes - crushed in thick puree
2 Tablespoons chili powder
2 teaspoons ground paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano flakes
1/2 teaspoon red pepper flakes
salt and pepper to taste

1. Cook onion, peppers and garlic in olive oil over medium heat until soft.
2. Add chicken and break up continually while cooking.
3. Toss in canned tomato and seasonings. Cover and cook over low heat for 20 - 30 minutes.
4. Add drained kidney beans, stir well and cook another 15 minutes until flavors are well blended. Taste for seasonings and adjust as necessary. Serve as-is or over rice and topped with sour cream, shredded cheese, sliced green onion or sliced jalapenos.

Homemade Ketchup

Bottom right - store-bought ketchup on the left and homemade on the right. 

I think for most of us ketchup is ketchup is ketchup. You find the right aisle at the store, grab a bottle of the standard red sauce and that's that. Same with mayonnaise and mustard. It's just one of those things that we assume comes from the store only.

I've known that homemade ketchup is out there for quite some time, but I didn't start thinking about making my own until I visited The National last year in NYC where they served Sir Kensington's Gourmet Scooping Ketchup. It was hands-down the best ketchup I've ever had and I was determined then that I would try and make my own.

Finally, I did.

I read over recipe after recipe for ketchup and the basic deal is tomatoes, vinegar, sweetener and spices. Simple enough, but which spices? Which vinegar? What to use for sweetener? I read on (and on and on) and finally decided on what I thought would blend together well.

This is my first time making ketchup, and this recipe is good, but more savory than the bottled stuff and not as sweet. I like it. I do think I'll make it again and make some adjustments just to see what the difference will be, but I know this will get used up quickly.

Many recipes call for whole tomatoes to be cooked down, I cut out the middle man and went straight to tomato paste. I also added some citrus in the form of lime juice and orange peel. I like apple cider vinegar and went with that rather than standard white. Spices were coriander, red pepper flakes, ginger and cloves, though I've seen others added.

Homemade Ketchup
Makes 3 cups
Printable Recipe

1 small onion - chopped fine
1/2 cup finely chopped green pepper
2 cloves garlic - chopped fine
2 Tablespoons olive oil
2 six ounce cans tomato paste
2 cups water
1/4 cup apple cider vinegar
1/4 cup light brown sugar (loosely packed)
2 Tablespoons lime juice (I used Key limes)
2" x 1" strip orange peel
1 Tablespoon coriander seed
1" piece peeled fresh ginger
1/4 teaspoon red pepper flakes
1/2 teaspoon whole cloves

In a heavy bottomed non-reactive pot - heat olive oil and add green pepper, onion and garlic. Cook over medium heat until softened but not browned. Add tomato paste and water. Whisk together until smooth. Add in remaining ingredients and reduce heat to lowest possible setting.

Cover with a colander or splatter shield, but do not lid tightly. Simmer, stirring every 10 minutes, for 1 hour.

Push through a sieve or mesh strainer and put into an airtight container in the refrigerator for up to one month.

Must-Have Summer Cookbooks

If you aren't aware by now that tomatoes are about my absolute favorite food on the planet (and probably off the planet, too) then you don't read this blog often enough. Let's just say, a day without tomatoes is a day without air. I have two cookbooks on-hand that I've been reading through for the past month or so and they have become books that I know I'll be using often.

The first is Tomatoes, Garlic, Basil written by fellow Pennsylvanian, Doug Oster and published by St. Lynn's Press, Pittsburgh. Come on, with a title like that, what's not to love? There's no way I'd walk by this one and not pick it up. These three ingredients are so key in many, many recipes and cuisines and this book delves into all three, but not just in recipes, in terms of growing and caring for all three, as well.

Planting, growing, harvesting and storing are covered for all three plants and the recipes run the gamut from old family favorites like Savory Tomato Sauce with Bacon (there's a must-read story behind that one!) to simple and quickly prepared dishes like the Simple Perfect Tomato Sandwich.

This book is also filled with personal stories and anecdotes that make it really worth the read. Whether you're looking for a recipe or a tip for keeping pests away from your tomatoes, you'll want to get your hands on this book.

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The second is simply titled Tomato by Lawrence Davis-Hollander published by Storey. Yep, there's a cookbook I wouldn't pass up in a million years. Think tomatoes are all sauce, salad and salsa? Wrong ... and deliciously so. There are 150 recipes featuring ones from Daniel Boulud, Alice Waters, Rick Bayless and many more world-renowned chefs.

The recipes begin with Sauces & Salsas and end with Desserts - Green Tomato Chocolate Cake, anyone? There are special chapters on Cooking with Heirloom Tomatoes and Preserving the Harvest and if you'd like to know of a Tomato Festival in your neck of the woods, there's a spot for that, too. There are fun tomato facts dotted throughout the book, as well that make it flat out fun to read.

I'm not sure which recipe I want to try first, but I do know that this book will get lots of play in my kitchen. There are recipes in here that I never would have thought of despite my fierce love for tomatoes. Check it out today and be prepared for the harvest this summer!

Eggplant Spread

I'd noticed recently that I was eating far more bread than a person should. After all, what's not to love about the eggshell crisp crust and tender insides of a freshly baked French baguette? No one person needs to consume 18 inches of bread all by themselves, though, so I needed to scale back. This veggie-full spread, which is neither caponata nor ratatouille, but reminiscent of both and just as delicious, served on fresh zucchini rounds was just the ticket.

This recipe calls for tomatoes concassè. Just what is that? Here is a quick tutorial to help you understand the method.

Tomatoes concassè is peeled, seeded and chopped or crushed tomato. The easiest way to peel a tomato is to heat it briefly in boiling water. Follow the photos here and description below. (Click the photo to enlarge.)

1. Cut the core from a tomato and turn in upside down.
2. Cut a small 'X' in the bottom of the tomato and drop into boiling water for 30 seconds.
3. Remove from water and cool in ice water or very cold water. The heat will cause the peel to separate from the flesh of the tomato and the 'X' will aid in peeling quickly.
4. Remove the peel and cut the tomato in half crosswise.
5. Seed by gently squeezing the tomato, cut side down, over a bowl. Crush with your hands (as I did for this dish) or dice with a knife.

Eggplant Spread
Makes 6 cups
Printable Recipe

2 Tablespoons olive oil
4 cloves garlic - minced
1 cup red onion - chopped
2 small eggplants - diced
2 cups baby bella mushrooms - sliced
1 Tablespoon sea salt
6 plum tomatoes concassè
2 Tablespoons capers - drained and rinsed
1 teaspoon anchovy paste
basil, oregano and parsley - 1 teaspoon dried, each
1 cup pitted Nicoise olives
1/2 cup shredded fresh Parmesan


In a large skillet heat olive oil over medium heat and add onion and garlic.
Cook just until onions begin to sweat and are translucent. Add eggplant and mushrooms. Sprinkle salt over all and reduce heat to low. The eggplant and mushrooms will leach their juices and aid the cooking process this takes about 20 minutes.
Once eggplant is softened, add tomatoes, capers, anchovy paste, herbs and olives. Cook for another 20 minutes until all vegetables are soft and flavors are blended.
Remove from heat and stir in Parmesan cheese.
Serve hot or cold with your favorite dippers or bread.

Veggie Wednesday: Heirloom Tomatoes

Wegmans is one of my favorite stores in the world. I could quite literally spend hours there. I found this beautiful tomato there on display with heirlooms that were even larger (this one was larger than my hand) and all different colors and sizes. Heirloom tomatoes are some of the prettiest produce you'll ever see.

R,S,C #27 Recipes

Today's first submission is from a new player,(we love those!) Casi at Finding My Inner Cook. Stop by and say hi. Her idea is:

Italian Stuffed Chicken

4 chicken breasts, flatten and cut in to make pocket
1/2 cup sweet onion; chopped (divided by 4)
1 cup diced Italian plum tomatoes (divided by 4)
1 cup shredded Monterey Jack cheese (divided by 4)
8 leaves of fresh basil (divided by 4)

In a heated pan with a little butter cook onion until it is translucent, remove from pan.
Fill chicken with the ingredients. Place in oven at 400 for 30 minutes (or until done).
I like to serve it with herb and butter pasta.

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My thoughts on those ingredients:

Mexican Manicotti

1 lb. lean ground beef
1/2 cup sweet onion; chopped
1 (16 ounce) can re fried beans
3 teaspoons chili powder
3 teaspoons oregano
1 (8 ounce) package manicotti shells
2 1/2 cups water
1 cup diced Italian plum tomatoes
1 cup picante sauce
16 ounces sour cream
1 cup shredded Monterey jack cheese
1/4 cup sliced green onions
1/4 cup sliced ripe olives

In bowl, mix uncooked beef, onions, beans, chili powder, and oregano. Spoon into
uncooked manicotti shells. Place in greased 13x9 baking pan. Mix water, tomatoes and sauce, pour over manicotti. Cover and refrigerate 8 hours. Remove from
refrigerator 30 minutes before baking. Cover and bake at 350F for 1 hour.
Uncover; spoon on sour cream. Sprinkle with cheese, onions, and olives. Bake
for 8 minutes more.

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...and the original recipe:

Buffalo Chicken Pizzas

olive oil
1 can (10 oz) refrigerated pizza crust
3 Tbsp butter or margarine
1 lb boneless, skinless chicken breast halves; cut into 1/2 in pieces
1/2 cup sweet onion; chopped
3 Tbsp hot pepper sauce
1 cup diced Italian plum tomatoes
1 cup shredded Monterey Jack cheese

Heat oven to 425F. Lightly coat cookie sheet with olive oil.
Unroll dough. With sharp knife or pizza cutter, cut into
4 rectangles. Place rectangles on oiled cookie sheet;
press each to form 6x5-inch rectangle.

Melt butter in large skillet over medium-high heat.
Add chicken, onion, and hot pepper sauce;
cook 4 to 6 minutes or until chicken is no longer
pink in center, stirring occasionally.
Remove from heat. Stir in tomatoes.

With slotted spoon, spoon mixture over dough to
within 1/4-inch of edges. Sprinkle evenly with cheese.

Bake at 425F for 13 to 16 minutes or until crust is
deep golden brown.

Veggie Wednesday

I feel like I'm cheating since I have blogged this before, but it's such a wonderful and warm dish that it would be perfect on a day like today (read: now sleeting on top of several inches of snow). Even if the weather is fine where you're at, this is perfect~I think ratatouille works no matter what the weather is.

Anne's Ratatouille

1 medium onion, peeled and diced
1 clove garlic, minced
3 T olive oil
1 small eggplant cubed
1 medium zucchini cubed
1 medium green pepper seeded and diced
1 can (15 oz.) tomatoes, chopped and undrained
10 mushrooms (white button) sliced
1 t each basil and oregano
1 t salt
1 T parsley chopped
1/3 c parmesan

In a large skillet cook onion and garlic in olive oil until onion is translucent.
Add remaining ingredients except cheese and stir well. Cook on low, stirring once in awhile, about 25 minutes until tender and liquid has evaporated.
Remove from heat and stir in cheese. Serve warm or cold.

Ready, Set, Cook! #24

Today's ingredients are coming directly from the lists submitted for my deserted island question. Three of the foods listed most often were:

spinach
tomatoes
cheese

Remember, your pantry is limitless and you can round these out in any way you wish! Click HERE for full rules and get your stove started!

R,S,C #23 Recipes

Here are the submissions for this week's R,S,C! I'm hoping to be invited to dinner soon. Enjoy!

From Ian at The Gallumphing Gourmand using maple, pork AND chocolate!:

Maple-Glazed Pork Roast with Raisins, Pine Nuts and Chocolate
Serves 6
Printable Recipe

Preparation time less than 30 mins
Cooking time over 2 hours

2 tbsp olive oil
2 kg (4 lbs) pork shoulder roast
2 medium onions, sliced
3 carrots, peeled and sliced
3/4 C red wine
3/4 C chicken stock
1/2 C maple syrup
salt and freshly ground black pepper

3/4 C red wine vinegar
1/4 C sugar
2 tbsp dark chocolate, chopped
1/2 C raisins
1/4 C pine nuts, toasted on a dry pan, or hot oven until golden for three
minutes.
Enough rice for 6 people

Pre-heat oven to 180C/350F/Gas 4.
Place a large saucepan, or dutch oven on high heat.
When very hot add the olive oil and brown the roast on all sides. Remove
the roast from the pot and set aside.
Add the onion and stir on heat for a minute until the onion is slightly
golden. Add the roast back into the pot, then add the sliced carrot, red wine,
chicken stock and maple syrup, and bring to the boil.
Season with salt and pepper, cover, and place in the pre-heated oven.
Cook for 2 - 2.5 hours, until the meat is tender and falling apart, basting
every 20-30 minutes. Make sure the liquid does not completely boil away,
adding some more chicken stock or wine if necessary. While the meat is cooking, place the red wine vinegar and the sugar in a small saucepan, stir till the sugar dissolves and then boil for two minutes. Add the chopped chocolate, stir it, add the raisins and then set aside to allow the raisins to plump up in the liquid.
When the meat is cooked, shred with two forks and add the chocolate and
vinegar mixture and the toasted pine nuts.
Serve with rice.

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From Truth at Piece of the Puzzle using seasoned tomatoes (and OLIVES! They aren't on the list, but I love them):

Chicken with Tomatoes and Green Olives
Printable Recipe

4 Boneless Chicken Breasts Cut up
1/4 cup olive oil + 2 TBS
1/2 cup white wine
2 cloves garlic
1 cup chicken broth
1 14.5 oz. can Hunt's Diced tomatoes w/balsamic vinegar, basil, & oil
1/2 lb. sliced mushrooms
1 TBS lemon juice
3 oz. jar green salad olives

Saute chicken in olive oil until golden brown. (I add a little salt and pepper.) Add garlic and saute a minute longer. Add wine, tomatoes and chicken broth. Simmer 45 minutes. Saute mushrooms in 2 TBS oil or butter in a separate pan. Add lemon juice and olives. Combine all ingredients. Serve over rice. (I like the wild rice/brown rice combination.) This is a recipe that I have made. My husband loves green olives.

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My own recipe using salmon and seasoned tomatoes:

Smoked Salmon Bruschetta
4 Servings
Printable Recipe

1 15 oz can Italian style seasoned tomatoes , drained
1/2 yellow bell pepper, seeded, chopped
1/2 sweet onion, chopped
olive oil
1 tablespoon fresh lime juice
1/4 pound thinly sliced smoked salmon
French baguette sliced lengthwise and again into 6" lengths making 4 pieces
fresh garlic clove, cut in half

Sautee onion and pepper in olive oil until translucent. Add tomatoes and lime juice and heat through. Cool to room temperature.

Rub the baguette lengths with the garlic cloves (discard or keep for another recipe) and toast under a broiler until golden-turn if desired.

Lay slices of salmon on each toast and top with tomato mixture. Sprinkle with a *chiffonade of basil.


*Chiffonade ~Lettuces, sorrel, basil leaves and other leafy vegetables cut into julienne strips.

What Ever Happened to Sunday Dinner?

Sunday Dinner

I asked recently of an email group I belong to what special dinner everyone might have on a Sunday. I was surprised at the responses I received. Some of them were flat out snippy, "Sunday is no different than any other day here", meaning they chose not to have any type of "religious" theme pervade their day.

Well, I wasn't asking whether they went to church or not but they must have thought I meant dinner after church. In my family, however, most of my memories of Sunday dinner were after church. There was nothing better than coming home (to grandma's house or dad's house or wherever we were) to the smells of Sunday dinner already cooking. There's something warm and fuzzy about those memories.

Sunday dinner has long been an American tradition ... institution even. Families once gathered nearly weekly to break bread and enjoy one another's company and I can't quite put my finger on why this seems to be a dying practice.

I myself am guilty of being "too busy" to get it done~even if it is a mere 10 minutes to set something up in a slow cooker.

I love this page and the ideas there for Sunday Dinners, as well as the writing on the whole topic.

If you don't have Sunday dinners, at least try to once a month. The connections you make with family during these times are precious and the chance should never be wasted.

Here is our Sunday Dinner today, complete with the All-American apple pie.

Roast Chicken (I always brine my chicken in water to cover with 1/2 c. of Kosher salt and whatever herbs or spices I feel like that day-today it's Mrs. Dash Lemon Pepper seasoning or try my Simon and Garfunkel Roast Chicken.)
Roasted Potatoes (these I toss with olive oil, rosemary and garlic)
Gravy (Of course!)
Sweet Corn
Tomatoes from our garden
Apple Pie (recipe here)