Nothing beats a fresh, local, vine-ripened tomato. Unfortunately, we're still about 7-8 months away from such a thing here in Wisconsin. So, right now, canned tomatoes are the next best thing.With a nice 28-oz can of tomatoes and a few basic herbs & spices, I can make a fabulous (and quick) pasta dish. I can puree a can of whole tomatoes with some broth and create a delicious impromptu soup. Or, with a bit more effort, I could make one of my favorite chili recipes!
Veg-head Chili
Or how about some Barack Obama Chili using a can of diced tomatoes, instead of fresh? (Thanks to Cathy over at Noble Pig for pulling this recipe out just in time for the Inauguration!)
That's why I was excited when Red Gold Tomatoes contacted us and asked if we'd like some products to host a giveaway. Hailing from the Midwest, where hot summers make for sweet tomatoes, Red Gold makes a pretty incredible product. Since we're chile-heads, one of our favorite varieties is the Petite Diced Tomatoes with Green Chiles, which make a great pot of chili.
Plus, I figured if we're this excited about tomatoes, we're pretty sure that you are too!
Three lucky readers will receive a prize pack that contains a variety of Red Gold Tomato products.How to enter the giveaway:
What is YOUR favorite recipe using canned tomatoes?
Three lucky winners will be chosen at random (one entry per person please). Be sure to leave an email address if we don't already know you or you don't have a blog. We'll need a way to contact you if you win.
Contest ends on Monday, January 26th.
When you come right down to it, my favorite recipe for canned tomatoes is a nice mariara. It's not that inventive, but it's always appreciated. It's something I can always pull together easily and no one every complains about it. In fact, I'm going to be using a couple of cans of tomatoes to make marinara for a dinner party this week.
ReplyDeleteI always love making tomato sauces or chili with my canned tomatoes. Look for recipes this week or next. I am just finishing up the photos for it!
ReplyDeleteThose tomatoes in your pic, sure are things of beauty!
Hey Lo - Thanks for stopping by my blog! I love yours! I'm going to add you to my bloggroll! Look at those YUMMY Tomatos!!!!
ReplyDeletediana
I just made a nice batch of chili using the old faithful and always on hand San Marzano tomatoes. I like to make tomato basil soup as well.
ReplyDeleteI make Mexican tortilla soup. I use it along with chicken broth to make a nice base. I add chicken and top it off with cilantro, avocados, tortllas strips and sour cream.
ReplyDeleteCool giveaway but I'm not a tomato eater. I'll use it's when called for in a recipe but it's never been something I've thought "oh,tomatoes, yum!'.
ReplyDeleteBtw, thanks for stopping but my blog!
~ingrid
The Campari tomatoes from the greenhouses right now remind us of tomatoes from the garden ....that are still so far away....until then canned tomatoes will fill up my pantry for all manner of winter dishes.
ReplyDeleteMy favorite recipe is King ranch Chicken. I'll find the recipe--it's in my archives somewhere. :)
ReplyDeleteSPAGHETTI SQUASH WITH POMODORO SAUCE
ReplyDelete***I GOT THIS RECIPE FROM SELF MAGAZINE*** It is so DELISH
Enjoy, Leslie
LeslieVeg@msn.com
Makes 4 servings.
1 spaghetti squash (about 1 1/2 lb)
Vegetable-oil cooking spray
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 tsp olive oil
1 can (28 oz) diced plum tomatoes
3 tbsp tomato paste
1 tsp white wine vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
Fresh basil
Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.
Nutritional analysis per serving: 3 POINTS 179 calories, 3 g fat (1 g saturated fat), 33 g carbohydrates, 5 g protein
I love putting tomatoes in vegetable soup, it just wouldn't be the same without them.
ReplyDeleteWell it's Barack's chili of course! Perfect eh? What a fun giveaway!
ReplyDeleteoh it would have to be my simple sausage/pasta snack....olive oil, 2 cloves garlic, oregao, cooked and sliced italian sausage, onion, a can of diced tomatoes, picerino cheese and cooked pasta. Of course the ingredients and quantities change for what's on hand, but I always try to keep some form of canned tomato available at ALL times.
ReplyDeletemariannakeough at hotmail.com
I can't wait for tomato season in NY.
ReplyDeleteA good tomato sauce, hands down. Finding quality canned tomatoes is a pantry must.
ReplyDeleteI love to make sweet and sour tomato sauce. rajikarthik@hotmail.com
ReplyDeleteI always have loads of canned tomatoes in my pantry. Next year, I'm going to attempt canning my own (yikes!) Canned tomatoes are fantastic for so many things. Like you said chili and tomato soup (with grilled cheese of course) and my new fave, shrimp creole ;)
ReplyDeleteHi guys -- I'm here searching for your recipe using that raw cheddar cheese you were talking about. Sniff, sniff -- the smell is intoxicating.
ReplyDelete:-)
Tomatoes and cheese? Grated cheese on chili?
I'll be back.
Melissa
My contribution has to be my favorite curry - this is one of those dishes that binds people who eat it into asking, pleading for the recipe, and leaves them surprised at how easy it is to make such delicious evocative food!!!
ReplyDeletehttp://what-we-eat-blog.blogspot.com/2008/11/remember-my-curry-in-hurry-that-i.html
I'm another one who loves canned tomatoes in chili. :)
ReplyDeleteIt's currently chili or barley veggie soup. I don't use a recipe for either. It just depends on what needs to be used up or what I'm hungry for.
ReplyDeleteTomato season a long way off here in MI too. If it would just warm up a little...
A simple tomato/marinara sauce is what I use canned tomatoes for mostly. I normally seek out San Marzano tomatoes, but I've used Red Gold in other things, so I'd imagine they'd make a great pasta sauce.
ReplyDeleteI'm a huge fan of putting them in a stir fry at the end and eating them that way. Thanks for the giveaway opportunity!
ReplyDeleteChris
zekks at yahoo dot com
I make a hamburger soup with lots of tomatoes and veggies.
ReplyDeletersgrandinetti(at)yahoo(dot)com
I love a good pasta sauce!
ReplyDeleteI'm with Vicki--we're always making a marinara for one thing or another in our household. Canned tomatoes: what's not to love?
ReplyDeleteThanks, Lo, for stopping by my blog.
ReplyDeleteHere's one of our favorite recipes for using canned tomatoes:
1 can diced tomatoes, drained
1 small can tomatoes/chilies/cilantro, drained
2/3 can corn, drained
2-3 TB minced pickled jalapenoes
1/2 pkg. sauce from taco dinner package
2 pkgs Splenda
1/2 tsp salt
http://www.kitchensaremonkeybusiness.com/2009/01/what-i-ate-on-friday-and-it-was-good.html
Ahhh I love tomatoes! Yay for local :)
ReplyDeleteMake Bloody Mary mix - run the toms and their juice through a blender with a tiny spoonful of sambal oelek, lots of fresh grated horseradish, a couple dashes of celery salt (I crush celery seeds with good flake sea salt), a dash of Worcestershire sauce and a little lemon zest.
ReplyDeleteHeather -
ReplyDeleteWhat a great idea with the sambal. I use sriracha in my bloodys, so I will have to switch it up a bit and try this as well. Thanks!
We're chili people 'round here. The exact recipe varies, depending on our moods, but tomatoes are always present.
ReplyDeleteI love using canned tomatoes to make salsa. I put them in the blender with some cumin, salt, pepper, cilantro and onions. Its easy and delish!
ReplyDeleteReally, they do great in so many things! Last night I made a spicy Hungarian stew with canned tomatoes...chili is awesome...a greens and chicken hash with peppers and canned tomatoes is tasty, too. And don't forget queso!
ReplyDeleteI use canned diced tomatoes frequently for soups in the winter. My favorite recipe is to take roasted garlic, roasted/peeled red pepper, canned diced tomatoes, salt, pepper and fresh basal (or rosemary) and mix with an immersion blender. I like it best with some of the diced tomatoes left unblended. It is also good with Italian sausage or other meat added after blending.
ReplyDeleteyou're so lucky--red gold makes great products!
ReplyDeletei'm sure everyone and her mother will say chili, but that's what it is for me. i always have some on hand, and the type of tomato used makes all the difference!
Ooh...my favorite use for canned tomato is soup - Pappa al Pomodoro, to be exact. It's the perfect pantry soup - canned tomatoes, stale bread (which, sadly, I always have), simple garlic/onion and a huge hit of fresh basil at the end. Comfort food at it's best, and...er.....very affordable, to say the least.
ReplyDeletei like using it as a base for nice vegetable soup thanks for the giveaway
ReplyDeleteI make a wonderful chunky creamy tomato/pasta/veggie soup with canned tomatoes. Thanks for the chance.
ReplyDeleteOne of my favorite recipes for canned tomatoes is vegetarian chili.
ReplyDeleteOkay i have so many but i will go with what I am currently cooking as I write this ....
ReplyDeletecabbage patch soup
1 cabbage chopped
1-2 lbs ground beef
1 onion chopped
2 cans of rotel tomatoes
1 large can of diced tomatoes
2 can of pinto beans
Brown and crumble ground beef and put in large pot. Add chopped cabbage and onion and 2 cups of water. Cook for 30 minutes.
Add the rest of the ingredients and let simmer for at least 30 minutes or until you are ready to eat which means the longer it simmers the better it is!
sgibbs58(at)aol(dot)com
Definitely Pico de Gallo, it's great with Tostitos scoops! We take diced tomatoes, onions, cilantro and a little jalapenos for heat and cover them with fresh squeezed lime juice. We let them soak in the lime juice for a few hours in the fridge and then head to watch the soccer & football games with a nice tasty snack!
ReplyDeletemicaela6955 at msn dot com
My favorite recipe is one that I make at least once a week. I make a simple marinara sauce. Sauteed onions and garlic in olive oil, a couple of cans of crushed & petite diced tomatoes, and some spices. Very tasty!
ReplyDeleteNice photo...makes me long for summer!
ReplyDeleteWe use canned tomatoes frequently for a variety of dishes, but one of my favorite "quickie" meals is to simmer a large can (like you, we like the chile variety)of tomatoes, add sliced chicken, throw in some garlic and add a block (or two) of cream cream then serve over pasta. It's yummy, creamy and easy peasy!
This time of year in the midwest there is nothing better that a good bowl of chili. Now that I have a larger crock pot I can make a bigger batch. I just love canned tomatoes thrown in the chili. I never use the plain kind, I always choose them with herbs and spices or garlic. Thanks for the giveaway.
ReplyDeleteI have been reading your blog for a few months. I am in Milwaukee and have a blog as well and you are now part of it along with some lovely Puttanesca. Even if I don't win any tomatoes the Puttanesca was great and it was a fun day. Can't wait to see who you pick! The recipe can be found here:
ReplyDeletehttp://downtownmke.wordpress.com/2009/01/25/new-year-new-look-and-tomatoes/
Audrey@atalentpartner.com
My favorite recipe that uses canned tomatoes is a chicken stew my mom made for us when we were kids. Thank you for the opportunity!
ReplyDeleteMy favorite recipe that uses canned tomatoes is chili
ReplyDeleteI like to use it for homemade crabsoup. One 28 ounce crushed tomatoes, 1 bottle V8, 1 pound crabmeat flaked,shells removed, 1 pack mixed frozen veggies, two tablespoons old bay. Simmer on low in the crockpot for 8 hours. Yum!
ReplyDeleteThanks for the giveaway.
kimspam66(at)yahoo(dot)com
Just under the wire! Lemme just say for the record that I'm all about canned tomatoes--love to grow 'em, can 'em, and buy 'em when my stash runs dry. It's kinda tricky to choose just one recipe, so I'll punt and default to my most recent:
ReplyDeleteSpicy Manhattan Cockle Chowder.
The beauty of this one is you can get away with just one 28 oz can, but if you're really feeling the canned tomato love, why not use two?!
Thanks for hosting the contest, Lo. I'm putting you on my blogroll.
Cheers,
Finny
Lo, my personal favorite is Lasagna. I cook the sauce for about 3 hours the day before I assemble it. Y-u-m-m-y!
ReplyDeleteThanks,
Janet
I could eat soup every day, & a lot of my recipes get a can of tomatoes thrown in for good measure.
ReplyDeleteMy favorite is my Florentine Tomato Soup at: http://beachcomberdiaries.blogspot.com/2008/11/florentine-tomato-soup.html although we just had Vegetable Beef Barley Soup for dinner tonight!
Tomatos are great in home made chili and salads
ReplyDeleteI use two cans at a time to make a batch of marinara sauce. The possibilities are endless--Giada's lasagna rolls, some piping hot calzones, a cheesy bread dip. Delicious!
ReplyDelete