Garden Style Primavera

Garden Style Primavera

Garden Style Primavera

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Serves: 4
 
Here’s a quick and easy recipe from Red Gold – perfect for the vegetarians in your household. Garden Style Primavera
Ingredients
  • 6 OUNCES BOW TIES PASTA, COOKED AND DRAINED
  • 1 (6 OUNCE) JAR ARTICHOKE HEARTS, SAVE MARINADE
  • 2 GARLIC CLOVES, MINCED
  • 1 TEASPOON DRIED ROSEMARY, CRUSHED
  • 1 GREEN BELL PEPPER, CUT INTO STRIPS
  • 1 CARROT, CUT INTO JULIENNE STRIPS
  • 1 ZUCCHINI, CUT INTO JULIENNE STRIPS
  • 1 (28 OUNCE) CAN RED GOLD® CRUSHED TOMATOES
 
Instructions
  1. TOSS THE PASTA WITH 3 TABLESPOONS OF THE ARTICHOKE MARINADE; SET ASIDE.
  2. CUT ARTICHOKE HEARTS IN HALF. IN A LARGE SKILLET COOK GARLIC AND ROSEMARY IN 1 TABLESPOON OF THE ARTICHOKE MARINADE. ADD GREEN BELL PEPPER, CARROT, ZUCCHINI AND RED GOLD® CRUSHED TOMATOES.
  3. COOK, UNCOVERED, OVER MEDIUM-HIGH HEAT FOR 5 TO 6 MINUTES OR UNTIL VEGETABLES ARE TENDER AND SAUCE IS THICKENED. ADD ARTICHOKE HEARTS AND SPOON OVER PASTA. OPTIONAL: SERVE WITH GRATED PARMESAN CHEESE.
 
 
 
 
 
 
 
 
 
 
 

Spicy Sweet Tomato Jam

Spicy Sweet Tomato Jam

Spicy Sweet Tomato Jam

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Serves: 8
 
Use this jam as a sweet and spiced alternative to ketchup. Bonus: guests will be amazed you made it yourself!
Ingredients
  • 2 CANS (14.5 OZ. EACH) CONTADINA® DICED TOMATOES, DRAINED
  • 1 TBSP. PACKED BROWN SUGAR
  • 2 TBSP. BALSAMIC VINEGAR
  • ½ TSP. CURRY POWDER
  • ¼ TSP. GROUND CUMIN
  • ¼ TSP. GROUND ALLSPICE
  • ¼ TSP. DRIED RED PEPPER FLAKES
 
Instructions
  1. COMBINE ALL INGREDIENTS IN A LARGE NONSTICK SKILLET; BRING TO A BOIL OVER MEDIUM-HIGH HEAT.
  2. REDUCE TO MEDIUM; COOK, UNCOVERED, 15 MINUTES OR UNTIL TOMATOES ARE VERY TENDER AND THICKENED, STIRRING FREQUENTLY, MASHING LARGE TOMATO PIECES WITH BACK OF A SPOON.
 
 

10 Minute Chili

10 Minute Chili

10 Minute Chili

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Serves: 4
 
Dinnertime made easy by Del Monte. Our quick and simple recipe is perfect for busy weeknights. For a lower-sodium alternative, try it with Del Monte® No Salt Added Tomato Sauce.
Ingredients
  • 1 CAN (14.5 OZ.) DEL MONTE® CHILI STYLE DICED TOMATOES
  • 1 CAN (8 OZ.) DEL MONTE® TOMATO SAUCE
  • ¾ LB. LEAN (90%) GROUND BEEF
  • 2 TBSP. CHILI POWDER
  • 1 CAN (15 OZ.) KIDNEY BEANS, DRAINED AND RINSED
 
Instructions
  1. BROWN MEAT WITH CHILI POWDER IN LARGE SKILLET; DRAIN.
  2. ADD UNDRAINED TOMATOES, TOMATO SAUCE AND BEANS.
  3. COOK OVER MEDIUM HEAT FOR 5 MINUTES.
 
 
 
 

Zesty Jalapeno Gazpacho

Zesty Jalapeno Gazpacho

Zesty Jalapeno Gazpacho

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Serves: 8
 
Chill out tonight with this spicy, cold soup that’s brimming with fresh flavor. It’s low in calories and makes a terrific side or appetizer.
Ingredients
  • 2 CANS (14.5 OZ. EACH) DEL MONTE® PETITE DICED TOMATOES WITH ZESTY JALAPENOS
  • 3-1/2 CUPS DEL MONTE® TOMATO JUICE
  • 1 MEDIUM CUCUMBER, PEELED AND CUT INTO ¼-INCH PIECES
  • 1 RED BELL PEPPER, CUT INTO ¼-INCH PIECES
  • 1 MEDIUM ONION, CHOPPED
  • ¼ CUP CHOPPED FRESH CILANTRO
  • ¼ CUP CHOPPED FRESH PARSLEY
  • 3 TBSP. LIME JUICE
  • 1 GREEN ONION, MINCED
  • 2 GARLIC CLOVES, MINCED
  • (OPTIONAL) SALT
  • (OPTIONAL) PEPPER
 
Instructions
  1. COMBINE 1 CUP TOMATO JUICE, 1 CAN UNDRAINED TOMATOES, HALF CUCUMBER, HALF THE RED BELL PEPPER AND HALF THE ONION IN A FOOD PROCESSOR. PUREE UNTIL SMOOTH. POUR INTO A LARGE GLASS BOWL.
  2. STIR IN REMAINING CAN OF TOMATOES, CUCUMBER, BELL PEPPER AND ONION. ADD CILANTRO, PARSLEY, LIME JUICE, GREEN ONION AND GARLIC.
  3. STIR IN REMAINING TOMATO JUICE AND SEASON WITH SALT AND PEPPER. CHILL 2 HOURS.
 
 
 

Grilled Fish with Gazpacho Salsa

Grilled Fish with Gazpacho Salsa

Grilled Fish with Gazpacho Salsa

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Serves: 4
 
Antioxidant-rich Del Monte® Diced Tomatoes with Onion and Garlic help transform red snapper into a heart-smart Mexican-style entrée. Toss in some chopped cilantro for extra punch.
Ingredients
  • 1 CAN (14.5 OZ.) DEL MONTE® DICED TOMATOES WITH GARLIC AND ONION
  • ¼ CUP HOT SALSA
  • ¼ CUP FRESH LIME JUICE
  • 1-1/4 LB. RED SNAPPER
  • ⅓ CUP DICED CUCUMBER
  • ⅓ CUP SLICED GREEN ONION
  • ¼ CUP DICED GREEN PEPPER
  • 1 TSP. CANOLA OIL
  • (OPTIONAL) SALT
  • (OPTIONAL) PEPPER
  • (OPTIONAL) CILANTRO, CHOPPED
  • (OPTIONAL) LIME WEDGES
 
Instructions
  1. DRAIN TOMATOES, RESERVING JUICE. COMBINE RESERVED JUICE, SALSA AND LIME JUICE. POUR HALF THIS MIXTURE OVER FISH AND MARINATE IN REFRIGERATOR FOR 30 MINUTES. DO NOT LEAVE FISH IN MARINADE LONGER THAN 30 MINUTES.
  2. COMBINE TOMATOES WITH REMAINING MARINADE, CUCUMBER, ONION, GREEN PEPPER AND OIL. CHILL, IF DESIRED.
  3. REMOVE FISH FROM MARINADE; SEASON TO TASTE WITH SALT AND PEPPER. PLACE ON GRILL (IN A GRILL BASKET) ON MEDIUM HEAT AND COOK 2-3 MINUTES PER SIDE OR UNTIL FISH FLAKES EASILY WITH A FORK.
  4. TOP FISH WITH SALSA AND GARNISH WITH CHOPPED CILANTRO AND LIME WEDGES, IF DESIRED.