Foodie Friday: Red Gold Redpack Tomatoes Celebrates Carnevale with festival-inspired recipes {Giveaway}

Redpack tomato products are a staple in our home.  I recently used their tomato sauce and paste
to create chili, and prior to that, turkey lasagna. This week, I’m sharing with you recipes
from Redpack’s version of Carnevale, a traditional winter festival held
for centuries in Italy with parties and great food.

A photo posted by Beauty and The Bump (@beautyandthebump) on Feb 20, 2015 at 8:41am PST

• Heat
  the olive oil in a large saucepan over medium-high heat.  Add the
  onions and sauté until they are soft, about 4 minutes.  Add the
  garlic and wine; cook for an additional minute.
• Stir
  in REDPACK® TOMATO PASTE, REDPACK® PETITE DICED
  TOMATOES with GARLIC & OLIVE OIL, pepper flakes, salt and black
  pepper.  Reduce the heat and simmer for 20 to 25 minutes or until
  thickened.  Stir in the vinegar; cool.
• Freeze
  leftover pizza sauce for a future Pizza Braid or regular pizza.

• Preheat
  oven to 375o F.  Remove pizza dough from tube and
  place on sheet of parchment paper.  Roll dough into a 10” X 14”
  rectangle.  Place on baking sheet.
• Spread
  ½ of cheese down the center third of the dough.  Top with 1 cup Spicy
  Pizza Sauce and 1 cup of shopped vegetables.  Top with remaining
  cheese.
• Cut 1”
  crosswise strips down the sides of the rectangle.  Starting from one
  end, bring one of the dough strips across the filling diagonally. 
  Repeat on the other side, crisscrossing the dough strips.  Continue
  down the rest of the braid, alternating strips to form the loaf. 
  Brush with egg wash (one egg beaten with a pinch of salt).  Sprinkle
  with dehydrated onions or poppy seed.  Bake for 25 to 30 minutes or
  until golden brown.
• Option: 
  Pepperoni or crumbled cooked sausage could be added when placing the
  vegetables.

• Preheat
  oven to 400 degrees F.  Place 1 cup red wine, oil, beef neck bones,
  onion, celery, carrots, garlic, salt and black pepper in a roasting pan;
  stir to coat.
• Roast
  neck bones and vegetable mixture in oven until vegetables are tender, 1
  hour.  Stir in about 2 tablespoons red wine while scraping any brown
  bits of food off the bottom of the pan.  Roast until vegetables are
  browned, about 30 minutes.
• Pour
  vegetable mixture into a 16-quart stock pot over medium-low heat; simmer
  for 30 minutes.  Add REDPACK® TOMATO PASTE,REDPACK® WHOLE
  PEELED TOMATOES in JUICE, REDPACK® TOMATO SAUCE, water,
  basil, oregano and parsley; stir well.  Simmer, stirring
  occasionally, until sauce reduces, 4 to 6 hours.
• Remove
  neck bones from sauce; scrape marrow out of bones.  Add marrow to
  sauce and simmer until dissolved, 1 to 2 hours.
• Add
  choice of meat to sauce during the last ½ hour of cooking.
• For a
  smooth sauce, blend in batches until smooth.  Add Italian sausage or
  other meat to sauce after blending.
• Option:
  Cook pasta, a pound pasta in ½ gallon water, just until al dente. 
  After sauce has cooked add ¼ cup pasta water and al dente pasta. 
  Cook until pasta is completely cooked.  This allows the pasta and
  sauce to combine their flavors for an exceptional tasting meal.