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.

Win a Redpack branded apron
VisitL: https://www.facebook.com/redpacktomatoes  from now until March 3, during which 1,000 Redpack followers will get a Redpack
branded apron each week (for a total of 3,000 aprons). A grand-prize winner
will receive a pasta stockpot, pasta-related serve ware and Redpack products.
One lucky Beauty and the Bump reader will win a Redpack kit
containing the following:

  • 1 28-oz can of Redpack crushed tomatoes
  • 1 28-oz can of whole peeled tomatoes
  • 1 28-oz can of diced, 1 6-oz can of tomato paste
  • Recipes

RedPack Tomato Giveaway

PIZZA STROMBOLI
Servings:
8
Preparation Time:
20 minutes
Cook Time:
1 hour
Ingredients
2
tablespoons extra virgin olive oil
1
small onion, chopped
1
garlic clove, minced
1/2
cup vegetable broth, or white wine
4
2
1
teaspoon red pepper
Salt and black pepper to taste
2
teaspoons balsamic vinegar
1
(8 ounce) tube refrigerator pizza crust, or crescent roll
sheet
2
cups (8 ounces) shredded cheddar and Monterey Jack cheese
blend
1
cup chopped assorted fresh vegetables, green pepper,
onion, mushrooms and spinach leaves
Directions
Spicy Pizza Sauce – Makes 2 1/2 cups
  • 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 PASTEREDPACK® 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.

Pizza Braid – Makes 1 braid
  • 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.
AUTHENTIC ITALIAN GRAVY
Servings:
12
Preparation Time:
30 minutes
Cook Time:
8 hour
Ingredients
1
cup red wine, +2 tablespoons
1/4
cup extra virgin olive oil
3
baby back ribs, beef neck bones or short ribs
1/2
cup chopped onion
1/2
cup chopped celery
1/2
carrot, minced
10
garlic cloves, minced
Salt and black pepper to taste
2
(6 ounce) cans Redpack®
Tomato Paste
4
(28 ounce) cans Redpack®
Whole Peeled Tomatoes In Juice
, crushed with hands
1
(28 ounce) can Redpack®
Tomato Sauce
1
quart water
2
tablespoons dried basil
2
tablespoons dried oregano
1/4
cup chopped fresh parsley
1
pound Italian sausage, cooked and drained, or meatballs
Directions
  • 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.
About Redpack
Tomatoes
Redpack tomatoes are grown in the Midwest, where true
seasons positively impact flavor — with just the right angle of the sun,
perfect temperature, and soil that seems made for growing tomatoes

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Kim S.
Owner
Kim is the do-it-all mom (and wife) who not only works full-time and is a freelance makeup artist, but also blogs about her love of family, travel, beauty and skincare. Now that she has a kindergartener, Kim has added Class Parent to her resume. These are all tough jobs, but somehow, she makes them look easy.
  • Starla

    That looks so good! My favorite tomato recipe is definitely eggplant parmesan! It’s so good!

  • Darby

    I love eggplant parm!

  • I love spaghetti and meatballs and the meatballs and sauce need to be on point!

    • I’ll take the spaghetti. You keep the balls.

  • Rebecca Williams Parsons

    My favorite tomato based recipe is homemade lasagna

    • My husband also loves lasagna. I had to learn how to make it because of him.

  • Christina Gordon

    Shrimp parmesan with a homemade tomato sauce.

    • I can go for shrimp parm right now! Yum

  • Ashley Kolpak

    I like lasagna

    • I have a good lasagna recipe here too.

  • My favorite is spaghetti with meatballs.

  • Spaghetti is my favorite recipe involving tomatoes. I love making my sauce from scratch or almost scratch since I use canned tomatoes most of the time. Turkey chili is my second fave. The tomatoes and tomato paste really give it flavor.

  • Guest

    My fav is manicotti!

  • Mitzi MsAdventures

    Thanks for the Authentic Italian Gravy Recipe! I’ll be sure to try this out, it sounds so good…sorry can’t use Redpack Tomatoes products have not seen them in my neck of the woods!

    • I love making my sauce from scratch now. It tastes so much better.

  • That stromboli sounds like the perfect winter comfort food… I like the idea of using crescent roles for it too – that’d be nice and fluffy!

  • Lauren

    I like lasagna.

  • Lisa Brown

    I like marinara sauce