I’m pretty picky about tomatoes. Every year I grow LOTS of tomatoes – usually 24-30 plants of different varieties to eat fresh, roast for sauce and freeze. Well, it’s the middle of winter and I’m plum out of tomatoes. Get it? Plum, like a plum tomato. Sorry. Couldn’t help myself.
So how cool was it that the folks from the Red Gold company contacted me asking if I would review their RedGold brand? They sent two 28 oz. cans of tomatoes (one crushed & one diced), a can opener, spaghetti stirrer, magnet clip, pot holder and recipes in the cutest ever oversized tin. More about that in a bit.
Since they sent diced tomatoes, the decision to make salsa was a no-brainer. The tomatoes right out of the can are not too acidic or salty. The dice is a larger dice, not a petite dice, but that works just fine for salsa. There is a little bit of “can” taste to the tomatoes, but I guess that’s to be expected.
Here’s how I made my salsa.
Kim’s Tomato Salsa Makes 4 cups 1 – 28 oz. can diced tomatoes (I used RedPack) 1 small onion 2 cloves garlic 1 or 2 jalapenos (depending on how much heat you like) 1 teaspoon cumin Cilantro, a palmful, roughly chopped a lime Salt & Pepper to taste
Drain the tomatoes and add to a large bowl. Chop the onion and mince the garlic. My onions were really, really strong so I took about a tablespoon of oil, heated it to high and threw in the onions and garlic just to take the edge off them. It also makes the salsa turn out more like one of the jarred salsas (but better!).
The idea isn’t to cook the onions and garlic but to apply some heat to take some of the ‘bite’ out of the raw onion.
Add the cooked onions and garlic to the tomatoes. Add the cumin, finely chopped jalapeno and cilantro. Squeeze in the lime juice – one half at a time. Tasting as you go. Finally add salt and pepper to taste and then just let the salsa sit for a good 2-3 hours so that the flavors all come together.
The guys raved about this salsa. Their only ‘complaint’ was that it could have used more jalapeno!
This is what inspired the expansion of my tomato horizons –
I love this tin and you will too. It comes with two cans of RedPack tomatoes, recipes, oven mitt, spaghetti stirrer, magnetic clip and can opener.
I’m ‘sharing the wealth’ and will be giving this away to one lucky winner this week. I’m looking for some tomato recipe inspiration. To enter the giveaway, please tell me your favorite way to use canned tomatoes OR paste a link to your favorite recipe that uses canned tomatoes. The giveaway ends midnight EST, Friday, February 8, 2013.
Good luck!
Disclosure: The RedPack tin of goodies was sent to me courtesy of Red Gold with no obligation on my part – this post with the recipe, photos and my opinions regarding the product are all mine.
9 comments
I Like the flavor of pork when its been cooked in tomatoes. I take chops, sprinkle salt and onion powder on both sides, then I sear both sides of the pork chops in a hot skillet. I add a can of diced tomatoes to the skillet, reducing the heat to simmer the porkchops for 25 to 30 mins. We love the chops served with egg noodles. We never seem to have left overs.
Kim–The first thing that comes to mind using canned tomatoes for me is chili–since you get to simmer all the tastes together you tend to lose the ‘can’ taste…hope you enjoy it!
http://smartchoiceshealthyliving.com/2012/10/21/smart-choices-recipe-dads-chili-updated/
I like this recipe! Yum.http://www.food.com/recipe/w-sonoma-indian-red-lentil-soup-338961
My family likes it when I make yellow rice with tomatoes and green chilis or jalapeno! It’s one of their favorite things to eat!
I am definitely going to try this. My family loves Spanish-style rice so this should be a hit. Thanks!
Another recipe thats great for this time of year with cabbage prices so low –
Melt 2 tsp butter in a pan, Then add a can of diced tomatoes – Red packs are great because they are seasoned already. Take a head of cabbage and chop it into bite size pieces. Put into pan with tomatoes, and then add Chicken broth to cover. Season to taste with salt and pepper. Let simmer for 10 mins (stirring occasionally) and you get the best fried cabbage there is!
Sue – this is brilliant! I always throw some cabbage into my tomato-based soups but never thought of making cabbage the star with tomatoes in a supporting role. Thanks!
Kim I like making my own spaghetti sauce with the Red Pack petite tomatoes and red pack paste. I take one large chopped onion and sweat it in 2 tablespoons olive oil. Then I add 3 garlic cloves chopped or pressed take your pick. While garlic is sweating I drain some of the juice out of diced tomatoes and put one can in blender…or you could use crushed tomatoes. I like the texture of some chunks in my sauce. I add the tomato paste next. a half a palm full of oregano and dried basil 1 teaspoon of sugar and salt and pepper to taste. Then I transfer everything over to my crock pot at least five hours…the longer the better. Before I serve the sauce I add one tablespoon of butter..turns out great every time. I like adding fresh basil too if I have it at the end. I used my recipe originally from Americas test kitchen cookbook but then tweaked it to my liking.
That sounds yummy!
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