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  • I have been using ONLY  Red Gold products for at least 15 yrs.  PURE tomato flavor! Love all forms of the products, diced are used the most.
    J. J
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  • I like using Red Gold tomatoes in my spaghetti. It is wonderful to use to thicken up the sauce. Thank you for making such a great product!
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  • I recently purchased Red Gold whole tomatoes and they were the best quality of canned tomatoes that I can remember purchasing. Thank you for such a great product.
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  • I am writing to let you know how much my family and I love your tomatoes. They are delicious. Thanks for making such amazing products.
  • Your canned tomatoes are the best. I use the whole peeled tomatoes...just as good as my canned tomatoes from my garden, thank you for such a fine product. You are to be commended.
    Judy
  • I had never used your products until the other day and decided to try them to make a pot of chili. We were very pleased to know we were helping to support the Midwest farming community. We'll be buying more...It's a THUMBS UP!!!!!

Braised Cauliflower with Tomatoes and Basil Pesto

  • Red Gold Braised Cauliflower
PREP: 20 minutes
COOK: 40 minutes
SERVINGS: 8
Creamy, homemade pesto tops this vegetable side dish of cauliflower, bacon, flavored diced tomatoes, fresh basil and feta.

Ingredients

4 slices thick cut bacon, cut into 2 inch pieces
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
3 shallots, peeled and minced
1 (28 ounce) can Redpack® Diced Tomatoes Basil, Garlic & Oregano, drained
2 teaspoons crushed red pepper
1 cup fresh basil leaves, torn
Salt and black pepper to taste
2 large cauliflower, heads, cut into florets
1/2 cup crumbled feta cheese
Basil Pesto
2 garlic cloves, rough chop
1/4 cup pine nuts, toasted or can use toasted almonds
4 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1 tablespoon fresh lemon juice
Sea salt and ground black pepper to taste

Directions

  • Preheat oven to 350º F.  In a large skillet over medium heat, cook bacon until golden brown, remove to a plate lined with paper towel and set aside.
  • Add to the skillet with bacon grease, garlic and shallots; cook for 5 minutes being careful not to burn the garlic.  Add diced tomatoes, red pepper, basil leaves, salt and black pepper.  Bring to a light simmer and add cauliflower.
  • Transfer mixture to a 9 x 13 inch baking dish and sprinkle with feta cheese; bake for 30 minutes or until cauliflower is fork tender.
  • While cauliflower bakes, make Basil Pesto.  In a food processor pulse garlic, pine nuts and basil until mixed together.  Add in Parmesan and pulse a couple of times.  With processor running, slowly stream in the oil.  When oil is incorporate, add in lemon juice, salt and black pepper.  Taste and adjust seasoning as needed.
  • Garnish the braised cauliflower with the basil pesto.  You can drizzle or add dollops over the top.

Nutrition

Calories: 280 | Fat: 19.0g | Trans Fats: 0g | Cholesterol: 20mg | Sodium: 1070mg | Carbohydrate: 19g | Fiber: 6g | Protein: 11g | Vitamin A: 40% | Vitamin C: 190% | Calcium: 20% | Iron: 15%

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