Red, White & Basil Burger

Red, White & Basil Burger

Get in the USA Olympic spirit with this Red, White and Basil Burger.  This unique burger takes the reserved juice from the the Basil, Garlic and Oregano diced tomatoes to make a delicious balsamic glaze for this burger. Serve the burger on Ciabatta bread with a slice of fresh mozzarella cheese, Roma tomatoes and fresh basil leaf. Recipe courtesy of Red Gold Tomatoes – Red, White & Basil Burger

Ingredients

2 pounds lean ground beef
2 (14.5 ounce) cans diced tomatoes with Basil, Garlic & Oregano, drained, reserve juice
1 cup cubed mozzarella cheese
3/4 cup Italian bread crumbs
3 tablespoons chopped fresh basil
Salt and black pepper to taste
4 tablespoons balsamic vinegar
2 garlic cloves, minced
3 tablespoons Italian flavored olive oil
8 Ciabatta bread, or buns of choice
8 slices fresh mozzarella cheese
3 roma tomatoes, sliced
8 fresh basil leaves


 

Directions

  • IN A MIXING BOWL COMBINE GROUND BEEF, DICED TOMATOES, CHOPPED BASIL, BREADCRUMBS, SALT AND BLACK PEPPER. FORM INTO 8 PATTIES AND STUFF EACH PATTY WITH CUBED MOZZARELLA CHEESE; GRILL TO DESIRED DONENESS OVER MEDIUM HIGH HEAT.
  • COMBINE RESERVED TOMATO JUICE, VINEGAR, GARLIC, SALT AND BLACK PEPPER IN A SAUCEPAN. COOK ON MEDIUM HIGH HEAT TO REDUCE THE MIXTURE UNTIL THICK, ABOUT 20 MINUTES.
  • BRUSH THE BREAD WITH OIL AND TOAST ON THE GRILL. PLACE BURGERS ON BOTTOM BUNS, TOP WITH 1 CHEESE SLICES, 3 TOMATOES SLICES, 1 BASIL LEAF AND 1 TABLESPOON OF THE REDUCED TOMATO MIXTURE; TOP WITH BUN.

 

PREP: 10 minutes
COOK: 20 minutes
SERVINGS: 8
 
 


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Macaroni & Cheese with Tomato

Macaroni & Cheese with Tomato

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
A twist on classic mac ‘n cheese. This quick and easy dish is guaranteed to have the kids asking for more. And since it’s packed with Del Monte® Diced Tomatoes, you’ll have no problem saying yes!
Ingredients
  • 1 CAN (14.5 OZ.) DEL MONTE® PETITE DICED TOMATOES
  • ½ CUP BUTTER OR MARGARINE
  • 1 PKG. (12 OZ.) DRIED ELBOW MACARONI
  • 1 TBSP. FLOUR
  • 1-1/4 CUPS LOW-FAT MILK
  • ½ LB. LOW-FAT SHARP CHEDDAR CHEESE, SHREDDED
 
Instructions
  1. MELT BUTTER IN LARGE SKILLET. ADD MACARONI AND UNDRAINED TOMATOES. COOK, STIRRING OCCASIONALLY FOR 5 MINUTES.
  2. ADD 1-1/2 CUPS OF WATER; BRING TO BOIL. COVER AND SIMMER 15 MINUTES OR UNTIL TENDER.
  3. SPRINKLE IN FLOUR, BLEND WELL.
  4. STIR IN MILK AND CHEESE. SIMMER 3 MINUTES UNTIL CHEESE IS MELTED.
 


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Winter Tomato Quiche

Winter Tomato Quiche

Serves: 6-8
 
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling. When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
Ingredients
  • SALT TO TASTE
  • 1 SPRIG FRESH BASIL OR ROSEMARY
  • 1 TEASPOON FRESH THYME LEAVES OR ½ TEASPOON DRIED THYME
  • FRESHLY GROUND PEPPER
  • 2 EGGS
  • 2 EGG YOLKS
  • ¾ CUP LOW-FAT (2 PERCENT) MILK
  • 2 OUNCES GRUYÈRE CHEESE, GRATED (1/2 CUP, TIGHTLY PACKED)
  • 1 OUNCE PARMESAN CHEESE, GRATED (1/4 CUP, TIGHTLY PACKED)
 
Instructions
  1. ROLL OUT THE CRUST AND LINE A 9- OR 10-INCH TART PAN. REFRIGERATE UNCOVERED (PLACE IN FREEZER IF USING THE YEASTED CRUST) WHILE YOU MAKE THE FILLING.
  2. HEAT THE OLIVE OIL OVER MEDIUM HEAT IN A WIDE, HEAVY SAUCEPAN AND ADD THE ONION. COOK, STIRRING, UNTIL IT BEGINS TO SOFTEN, 2 TO 3 MINUTES. ADD A PINCH OF SALT AND CONTINUE TO COOK, STIRRING OFTEN, UNTIL TENDER, ABOUT 5 MINUTES. MEANWHILE PULSE THE TOMATOES IN A FOOD PROCESSOR FITTED WITH THE STEEL BLADE OR IN A MINI-PROCESSOR.
  3. ADD THE GARLIC TO THE ONIONS AND COOK, STIRRING, UNTIL FRAGRANT, ABOUT 30 SECONDS. ADD TO THE CANNED TOMATOES AND TURN UP THE HEAT SLIGHTLY. ADD THE TOMATO PASTE, SUGAR, SALT, BASIL OR ROSEMARY SPRING AND THYME AND SIMMER BRISKLY, STIRRING OFTEN, UNTIL THE TOMATOES HAVE COOKED DOWN AND SMELL FRAGRANT, ABOUT 15 MINUTES. TASTE AND ADJUST SALT, AND ADD PEPPER. REMOVE FROM THE HEAT. REMOVE THE BASIL OR ROSEMARY SPRIG AND, IF YOU USED ROSEMARY, REMOVE ANY ROSEMARY NEEDLES THAT MAY HAVE DETACHED FROM THE SPRIG. ALLOW TO COOL SLIGHTLY. YOU SHOULD HAVE ABOUT 1 CUP OF THE SAUCE.
  4. PREHEAT THE OVEN TO 350 DEGREES. BEAT THE EGGS AND EGG YOLKS IN A LARGE BOWL. BRUSH THE BOTTOM OF THE CRUST WITH A SMALL AMOUNT OF THE BEATEN EGG AND PRE-BAKE FOR 10 MINUTES. REMOVE FROM THE OVEN AND ALLOW TO COOL FOR 5 MINUTES.
  5. BEAT THE MILK INTO THE EGGS. ADD ½ TEASPOON SALT, FRESHLY GROUND PEPPER TO TASTE AND BEAT TOGETHER. STIR IN THE CHEESES AND THE TOMATO SAUCE AND COMBINE WELL. SCRAPE INTO THE CRUST, USING A RUBBER SPATULA TO SCRAPE OUT EVERY LAST BIT FROM THE BOWL. PLACE THE TART ON A SHEET PAN FOR EASIER HANDLING AND PLACE IN THE OVEN. BAKE FOR 30 TO 35 MINUTES, UNTIL SET. REMOVE FROM THE HEAT AND ALLOW TO SIT FOR AT LEAST 15 MINUTES BEFORE CUTTING.
  6. ADVANCE PREPARATION: THE TOMATO SAUCE CAN BE MADE THROUGH STEP 3 UP TO THREE DAYS AHEAD AND REFRIGERATED UNCOVERED. IT CAN ALSO BE FROZEN. ALLOW TO COME TO ROOM TEMPERATURE BEFORE MAKING THE TART. THE TART WILL KEEP FOR A COUPLE OF DAYS IN THE REFRIGERATOR. REHEAT GENTLY IN A LOW OVEN OR SERVE AT ROOM TEMPERATURE.
  7. NUTRITIONAL INFORMATION PER SERVING (6 SERVINGS), BASED ON WHOLE WHEAT MEDITERRANEAN PIE CRUST: 289 CALORIES; 15 GRAMS FAT; 5 GRAMS SATURATED FAT; 2 GRAMS POLYUNSATURATED FAT; 8 GRAMS MONOUNSATURATED FAT; 140 MILLIGRAMS CHOLESTEROL; 26 GRAMS CARBOHYDRATES; 3 GRAMS DIETARY FIBER; 519 MILLIGRAMS SODIUM (DOES NOT INCLUDE SALT TO TASTE); 13 GRAMS PROTEIN
  8. NUTRITIONAL INFORMATION PER SERVING (8 SERVINGS), BASED ON WHOLE WHEAT MEDITERRANEAN PIE CRUST: 217 CALORIES; 11 GRAMS FAT; 4 GRAMS SATURATED FAT; 1 GRAM POLYUNSATURATED FAT; 6 GRAMS MONOUNSATURATED FAT; 105 MILLIGRAMS CHOLESTEROL; 20 GRAMS CARBOHYDRATES; 2 GRAMS DIETARY FIBER; 389 MILLIGRAMS SODIUM (DOES NOT INCLUDE SALT TO TASTE); 9 GRAMS PROTEIN
 
 
 
 
 


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