Contadina®

Fettuccine with Roasted Red Pepper Tomato Sauce

scooper_doner — Thu, 23 May 2019 14:31:25 +0000

Fettuccine with Roasted Red Pepper Tomato Sauce /sites/default/files/13091_DEL_Fettucine_With_Roasted_Red_Pepper_0.jpg scooper_doner Thu, 05/23/2019 - 09:31

Discover the amazing flavor of fettuccine in roasted red pepper tomato sauce! Impress friends and family with this classic fettuccine in red sauce recipe!

2 Tbsp. olive oil

1/2 cup diced onion

2 tsp. minced garlic

1 jar (16 oz.) roasted red peppers, drained

1 1/2 tsp. granulated sugar

2 cans (15 oz. each) Contadina® Tomato Sauce

1 lb. uncooked fettuccine pasta

1/2 cup grated Parmesan cheese

1/4 cup thinly sliced fresh basil leaves

Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 3 to 4 minutes or until softened. Transfer to blender; add peppers and sugar and blend until smooth. Transfer back to saucepan.

Add tomato sauce and bring to a simmer over medium heat. Simmer on medium-low heat 10 minutes.

While sauce is simmering, cook pasta 1 minute less than package directs; drain. Add sauce to pasta and cook 1 to 2 minutes until sauce thickens slightly. Remove from heat and let stand 5 minutes. Stir in cheese and basil before serving.

TIP: One can (6 oz.) Contadina® Tomato Paste and 3 cups chicken broth may be used instead of two cans of tomato sauce. Prepare as directed, except omit sugar and increase sauce simmer time to 15 minutes.

TIP: To use fresh red bell peppers, char 3 medium peppers (about 1 1/2 lbs.) directly over a high flame on a gas stovetop or on a gas grill, turning with tongs occasionally, until the skin is completely blackened, 8 to 10 minutes. (Alternatively, broil in the oven on high on the highest rack, turning with tongs occasionally, about 8 minutes.) Transfer peppers to a large bowl, cover tightly with plastic wrap, and let steam 15 minutes. Peel peppers, then remove seeds and cores. Use peppers as directed in recipe and omit sugar.

5 minutes 25 minutes Off Main Dish Sauce Pasta Tomato Sauce

Goat Cheese & Arugula Pizza

dev@zog — Wed, 08 Aug 2018 23:25:56 +0000

Goat Cheese & Arugula Pizza /sites/default/files/13091_DEL_Goat_Cheese_Arugula_Pizza.jpg dev@zog Wed, 08/08/2018 - 18:25

An arugula and basil salad tops this meatless pizza that's baked with fresh goat cheese and slivers of red onion.

Sauce:

1 can (28 oz.) Contadina® Crushed Tomatoes

4 tsp. minced garlic

Pizzas:

All-purpose flour

2 balls (1 lb. each) refrigerated pizza dough, at room temperature at least 1 hour, or enough homemade dough to make 2 (12") pizzas

3 cups shredded mozzarella cheese

8 oz. fresh goat cheese, crumbled (about 2 cups)

1/2 cup thinly sliced red onion

4 cups baby arugula

1 cup thinly sliced fresh basil leaves

1 1/2 tsp. balsamic vinegar

1 1/2 tsp. olive oil

Arrange 2 oven racks to divide the oven into thirds and heat to 450°F. Mix crushed tomatoes and garlic together in a bowl; set aside.

Place 1 ball of dough on a piece of generously floured parchment paper and roll into a rectangle, roughly 12x14-inches. Transfer parchment with dough on it onto a baking sheet. Repeat with second ball of dough on a second baking sheet.

Bake crusts 10 minutes; rotate between racks and bake 5 to 10 more minutes, or until edges begin to turn light golden brown. Remove crusts from oven. Spread 3/4 cup pizza sauce evenly over each crust. Sprinkle pizzas evenly with mozzarella, goat cheese and red onion.

Bake pizzas 10 minutes; rotate pizzas between racks and bake 5 to 10 more minutes, or until cheese is melted and crust is golden brown. Toss arugula and basil with vinegar and oil. Top pizzas with arugula mixture.

TIPS:

Only half of the pizza sauce will be used to make 2 pizzas. Freeze remaining sauce in 3/4 cup portions so they are ready to make 2 more pizzas.
Substitute 1 Tbsp. balsamic vinaigrette for the vinegar and olive oil.

10 minutes 50 minutes Off Pizza Night Main Dish Pizza Crushed Tomatoes

Mini Pepperoni Calzone

dev@zog — Wed, 08 Aug 2018 22:37:06 +0000

Mini Pepperoni Calzone /sites/default/files/13091_DEL_Mini_Pepperoni_Calzones.jpg dev@zog Wed, 08/08/2018 - 17:37

These 2-bite flaky little pockets are stuffed with mozzarella cheese, pepperoni and pizza sauce, making them a fun and tasty appetizer or snack to dip into extra pizza sauce.

1 large egg
1 Tbsp. water
2 unbaked pie crusts, thawed if frozen
3/4 cup shredded mozzarella cheese
1/2 cup finely chopped sliced pepperoni
1 bottle (15 oz.) Contadina® Original Pizza Squeeze, divided 1 tsp. dried Italian seasoning, divided

Arrange a rack in the middle of the oven and heat to 375°F. Line 2 baking sheets with parchment paper. Beat egg and water together in a small bowl; set aside.

Place 1 pie crust on a lightly floured work surface (keep other crust in refrigerator). Sprinkle the top with flour and roll the dough to a 13-inch round (about 1/16-inch thick). Using a 2-3/4-inch round cutter (or a 14.5 oz. can of tomatoes as a stencil), cut out as many rounds as possible. Transfer rounds to a baking sheet in a single layer. If needed, gather the dough scraps into a ball, then roll out and cut again until there are 16 rounds on the first baking sheet. Refrigerate. Repeat with rolling and cutting out the second crust, then refrigerate.

Mix mozzarella, pepperoni and 1/3 cup pizza sauce together for the filling.

Form the first tray of mini calzones, keeping the other tray in the refrigerator. Place 1 generous teaspoon of filling on each dough round. Dip your finger in the egg wash and trace around the edge of a round to moisten. Hold each calzone in your hand and fold the sides up like a taco. Squeeze the bottom left and right corners together at the edges, and then continue squeezing toward the middle to create a well-sealed calzone with 1/4-inch pinched border on the rounded side. Lay the calzones flat on baking sheet to roll and twist the rounded edge in a decorative rope pattern, to further seal the edges.

Repeat with remaining dough rounds until first baking sheet is filled and formed. Brush the tops with egg wash and sprinkle with half of the Italian seasoning. Bake until golden brown, 20 to 25 minutes.

Meanwhile, form the second tray of calzones. Return to refrigerator until the first tray has finished baking. Bake second tray of calzones. Let baked calzones cool for 10 minutes. Meanwhile, heat remaining pizza sauce until warm. Serve sauce with mini calzones for dipping.

5 minutes 1 hour Off Holidays / Entertaining Snacks / Appetizers Pizza Sauce / Squeeze

Pasta e Fagioli

dev@zog — Wed, 08 Aug 2018 22:12:39 +0000

Pasta e Fagioli /sites/default/files/Contadina_PastaEFagioli.jpg dev@zog Wed, 08/08/2018 - 17:12

A hearty cousin to minestrone soup, this thicker, richer soup has pasta and beans and the smoky flavor of bacon simmered with rosemary, garlic and classic soup vegetables. The variety of ingredients makes this an authentic Italian meal in a bowl that’s cozy and satisfying in cold weather.

6 6

1 Tbsp. olive oil
8 oz. diced thick-cut bacon (2 cups)
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 tsp. salt
1 tsp. granulated sugar
1 tsp. minced garlic
1/2 tsp. dried rosemary, crushed, or 1 1/2 tsp. minced fresh rosemary leaves
2 cans (15 oz. each) Contadina® Tomato Sauce or 1 can (29 oz.) Contadina® Tomato Puree
1 can (15 oz.) cannellini beans, rinsed and drained
1 cup uncooked small pasta, such as ditalini or macaroni
Freshly ground black pepper
Sliced fresh basil leaves, dried red pepper flakes and grated Parmesan cheese, optional

Heat oil in a 5-qt. saucepan or Dutch oven over medium-high heat. Add bacon, onion, carrots celery and salt; cook about 10 minutes or until tender and starting to brown. Stir in sugar, garlic and rosemary; cook 1 minute.

Stir in tomato sauce, beans and pasta. (Add 4 cups water if using tomato sauce or 5 cups water if using tomato puree.) Bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, 15 minutes, stirring occasionally. Season with salt and pepper to taste. Serve topped with basil, red pepper flakes and Parmesan, as desired.

10 minutes 45 minutes On Ripe for the Moment Main Dish Soup / Stew / Chili Tomato Sauce Tomato Puree

Easy Spaghetti and Meatballs

dev@zog — Wed, 08 Aug 2018 19:33:54 +0000

Easy Spaghetti and Meatballs /sites/default/files/Spaghetti%20Meatballs%20copy.jpg dev@zog Wed, 08/08/2018 - 14:33

Learn how to make quick and easy spaghetti and meatballs from Contadina®! Impress family and friends with this go to recipes.

1 slice white sandwich bread, torn into small pieces
1/4 cup milk
1 large egg, beaten
1 lb. lean ground beef
1/4 cup grated Parmesan cheese, plus more for serving
1 cup minced onion, divided
2 tsp. minced garlic, divided
1 1/2 tsp. dried oregano, divided
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. olive oil
1/4 cup Contadina® Tomato Paste
2 cans (15 oz. each) Contadina® Tomato Sauce
1 lb. uncooked spaghetti

Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with aluminum foil.

Combine bread, milk and egg in a large bowl; stir until bread is moistened and forms a paste. Mix in ground beef, cheese, 1/2 cup onion, 1 tsp. garlic, 3/4 tsp. oregano, salt and pepper just until combined. Form into about 15 meatballs, 1 1/2-inches each (about 2 Tbsp.) and place on prepared baking sheet. Bake meatballs until set, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. In a large saucepan heat oil over medium heat. Add remaining 1/2 cup onion, 1 tsp. garlic and 3/4 tsp. oregano; cook about 4 minutes until onion is softened. Add tomato paste and cook about 1 to 2 minutes, stirring constantly, until paste browns slightly. Add tomato sauce and 1 cup water; simmer on medium-low heat until meatballs are done baking.

Transfer meatballs to sauce and simmer while you cook the pasta. Cook according to package directions. Drain and return pasta to pot. Add sauce and meatballs and toss gently to combine. Serve with more Parmesan.

5 minutes 40 mintues Off Holidays / Entertaining Main Dish Pasta Tomato Sauce Tomato Paste

Skillet Beef Lasagna

dev@zog — Wed, 08 Aug 2018 18:57:32 +0000

Skillet Beef Lasagna /sites/default/files/13091_DEL_Skillet%20Beef%20Lasagna.jpg dev@zog Wed, 08/08/2018 - 13:57

Make their day by serving the delicious, comforting Sunday beef lasagna they love, but on a Wednesday night! Enticing aromas, three cheeses and a rich tomato sauce will bring them to the table and keep them there to savor every bite. Made all in 1 pan, there will be little clean up afterward.

2 Tbsp. olive oil
1 lb. lean ground beef
1/2 cup diced onion
1 tsp. salt
1 tsp. minced garlic
1 tsp. dried oregano
1 Tbsp. red wine vinegar
1 can (28 oz.) Contadina® Crushed Tomatoes
8 oz. uncooked lasagna noodles (about 10), broken up into 1 1/2 to 2-inch pieces
3/4 cup ricotta cheese, divided
Freshly ground black pepper
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup thinly sliced fresh basil leaves

Heat oil in a 12-inch skillet over medium-high heat. (If you'd like to brown lasagna under the broiler before serving, use an oven-safe skillet.) Add beef, onion, salt, garlic and oregano; cook 5 to 6 minutes, breaking the meat up into small pieces, until beef is cooked through. Add vinegar and cook 1 minute.

Stir in tomatoes and 3 cups water; bring to simmer. Stir in noodles and simmer 20 to 25 minutes over medium heat, until noodles are tender, scraping the bottom of the pan with a wooden spoon frequently to prevent sticking and making sure the noodles are always submerged in sauce.

If broiling, preheat broiler. Remove skillet from heat. Stir in 1/4 cup of ricotta. Season to taste with salt and pepper. Use a small spoon to dollop remaining 1/2 cup ricotta over the lasagna (do not stir). Sprinkle with mozzarella and Parmesan; cover and let sit until cheese is melted, about 5 minutes. If broiling, place under the broiler uncovered about 4 minutes until cheese is melted and golden-brown in spots. Sprinkle with basil and serve.

10 minutes 40 minutes Off Main Dish Pasta Crushed Tomatoes

Chicken Marsala

dev@zog — Wed, 08 Aug 2018 00:48:38 +0000

Chicken Marsala /sites/default/files/Chicken%20Marsala_new.jpg dev@zog Tue, 08/07/2018 - 19:48

An elegant dinner of golden brown chicken covered with a rich Marsala wine and mushroom sauce, can be served with egg noodles or crusty bread.

6 thin-cut boneless, skinless chicken breast halves (about 4 oz. each)

Salt and freshly ground black pepper

2/3 cup all-purpose flour

3 Tbsp. olive oil

5 Tbsp. cold unsalted butter, divided

1 lb. cremini mushrooms, sliced

2 tsp. chopped fresh thyme

1/4 cup Contadina® Tomato Paste

1 Tbsp. minced garlic

1 cup sweet Marsala wine

1 cup College Inn® Chicken Broth

1 Tbsp. coarsely chopped fresh parsley
Cooked egg noodles or crusty bread, for serving (optional)

Lightly season chicken with salt and pepper. Place flour in a pie plate and press both sides of chicken in flour to coat. Heat oil and 2 Tbsp. of butter in a 12-inch skillet over medium-high heat. Add chicken and cook about 4 to 6 minutes per side, until golden brown and no longer pink inside. Using tongs, transfer chicken to a serving dish and cover loosely with foil to keep warm.

Add mushrooms and thyme to skillet and cook about 8 minutes, stirring every few minutes, until starting to brown. Stir in tomato paste and garlic and cook for 2 minutes. Stir in Marsala and chicken broth and bring to a simmer. Simmer 5 to 6 minutes, or until reduced by half.

Reduce heat to low. Stir in remaining 3 Tbsp. butter until melted. Season to taste with salt and pepper. Pour sauce over chicken and garnish with parsley. Serve with egg noodles or crusty bread, if desired.

TIP: If thin-cut chicken is not available, slice 3 regular chicken breasts in half horizontally to about 1/2-inch thickness to create 6 pieces.

15 minutes 40 minutes Off Everyday Italian Holidays / Entertaining Main Dish Tomato Paste

Moroccan Spiced Meatballs by Chef Michael Symon

bgorski — Tue, 12 Nov 2024 17:33:42 +0000

Moroccan Spiced Meatballs by Chef Michael Symon /sites/default/files/Contadina_Michael%20Symon%20Meatballs.jpg bgorski Tue, 11/12/2024 - 11:33

Michael Symon’s Moroccan Spiced Meatballs are a delicious change of pace from your average meatball. Contadina Breadcrumbs, soaked in milk, are the secret ingredient to making these meatballs extra tender. They are complimented by the Moroccan BBQ sauce infused with flavors from Tomato Paste and Diced Tomatoes, making it the perfect appetizer for parties.

4 4-5

Moroccan BBQ Sauce:

1 8 oz can Contadina Tomato Paste

1 14.6 oz can Contadina Petite Diced Tomatoes

3T olive oil

1 small yellow onion, finely diced

3 cloves garlic, minced

1/3 c molasses

1/2 c brown sugar

1/3 c apple cider vinegar

8 oz water

1 T turmeric

1 T ground ginger

1 T cumin

1 T coriander

1 T cinnamon

1 T pepper

Kosher salt and freshly ground black pepper

Spiced Meatballs:

1/2 cup Contadina Italian Style Bread Crumbs

1/4 cup olive oil + more for frying the meatballs

1/2 cup grated onion

2 clove minced garlic

1 lb ground beef

Kosher salt

Freshly ground black pepper

1 egg

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2 pinches of nutmeg

Zest of 1 lemon

Flour for dusting (season with salt and pepper)

Lemon wedges, for garnish

Mint leaves for garnish

Moroccan BBQ Sauce:

Place a non-reactive saucepot over medium heat and add the olive oil. Add the onion and garlic with a pinch of salt and cook, stirring occasionally until tender for 5 minutes. Turn the heat down to medium low then whisk in the remaining ingredients. Season with salt and pepper. Bring to a gentle simmer and cook, stirring occasionally for 30 minutes. Remove from the heat and puree until smooth.

*This sauce will keep in the refrigerator for 2 weeks or freezer for 1 month.

Spiced Meatballs:

Sweat the onion and garlic in olive oil with a pinch of salt then set aside and let cool

Place all ingredients in a large mixing bowl, season well with kosher salt and freshly ground black pepper and mix by hand until combined. (cook a taster here to check for seasoning). Form into little meatballs (about 1 oz. each)

Heat a film of olive oil in a large skillet over medium heat. Dust the meatballs in flour, shaking off any excess. Shallow fry the meatballs until golden brown

Remove from the pan and place on paper towels to drain. Place on a platter and garnish with lemon wedges and torn mint leaves

45 minutes 15 minutes On Ripe for the Moment Michael Symon Recipes Main Dish Sauce Diced Tomatoes Tomato Paste Breadcrumbs

Petite Diced Tomatoes with Garlic, Basil & Oregano

bgorski — Mon, 28 Oct 2024 17:30:12 +0000

Petite Diced Tomatoes with Garlic, Basil & Oregano bgorski Mon, 10/28/2024 - 12:30

CONTADINA Petite Diced Tomatoes with Garlic, Basil & Oregano Canned Tomatoes make it easy to enjoy authentic Italian meals. Made from home grown, vine ripened tomatoes and seasoned to perfection, CONTADINA diced tomatoes offer rich tomato flavor. Use CONTADINA canned diced tomatoes as a pasta sauce or pizza sauce.

ROMA TOMATOES, TOMATO JUICE, SUGAR, SEA SALT, CITRIC ACID, GARLIC POWDER, BASIL, CALCIUM CHLORIDE, OREGANO.

Diced Tomatoes

Petite Diced Tomatoes with Garlic, Basil & Oregano Tomatoes, 14.5 oz. Can

About 3.5 servings per container Serving Size		1/2 CUP
Amount Per Serving Calories		40
% Daily Value*
Total Fat 0g		0%
	Saturated Fat 0g	0%
	Trans Fat 0g
Cholesterol 0mg		0%
Sodium 260mg		11%
Carbohydrate 0g		0%
	Dietary Fiber 2g	7%
	Sugar Total 6g
	Sugar Added 2g	4%
Protein 1g

Nutrients
Percentage Per Serving
Vitamin D 0 - 0%		Calcium 42mg - 4%
Iron 1mg - 6%		Potassium 253mg - 6%

On /sites/default/files/umtn3hmnaex6irsvbeqj.jpg

14.5 oz.

024000248910

Italian Pot Roast by Chef Michael Symon

bgorski — Thu, 24 Oct 2024 16:56:37 +0000

Italian Pot Roast by Chef Michael Symon /sites/default/files/Contadina%20Michael%20Symon%20Pot%20Roast.jpg bgorski Thu, 10/24/2024 - 11:56

Slow-cooked Italian comfort food at its finest! Michael Symon’s family pot roast recipe is made with Contadina pizza sauce and diced tomatoes for a hearty and heartwarming one pot meal.

6 4 to 6

8 oz. Contadina Pizza Sauce

8 oz. Contadina Petite Diced Tomatoes with Basil, Garlic and Oregano

3lb of beef rump roast

Kosher salt and freshly ground black pepper

3 T olive oil

1 carrot peeled and cut into 1-inch cubes

1 onion, coarsely chopped

1 small celery root, peeled and cut into 1-inch cubes

4 cloves garlic, minced

1 cup red wine

1 cup of beef stock

2 bay leaves

Preheat the oven to 300 degrees F. Season the meat liberally with salt and pepper, as much as a day in advance. Heat the oil in a large Dutch oven over high heat. When the oil is on the verge of smoking, sear the meat, about 2 minutes on each side.

Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrot, onion and celery root. Brown the vegetables, about 3 minutes, then add the garlic and cook for a minute or two longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the pizza sauce, petite diced tomatoes, beef broth and the bay leaves (and the pot roast if you removed it).

Bring the liquid to a simmer and taste for seasoning, adding more salt if necessary. Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during this time. Discard the bay leaves before serving. The meat can be removed to a cutting board and sliced if you're serving individual plates, or the meat can be pulled apart with a couple of forks right in the pot at the table and served with plenty of the sauce.

15 minutes 3 hours Off Everyday Italian Michael Symon Recipes Main Dish Diced Tomatoes Pizza Sauce / Squeeze