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Red Gold Culinary Classics

was inspired by discerning cooks seeking vine-ripened tomato products that exceed expectations, for inclusion in their special recipes.  Each variety’s unique blend and cut of vine-ripened tomatoes, select garden vegetables and old world spices, add special ingredients to all dishes.  Enjoy all 100% natural Red Gold Culinary Classics 28 oz varieties: Diced Tomatoes with Garlic & Olive Oil, Chef’s Cut Tomatoes with Basil in Puree, Diced Tomatoes Chili Seasoned with Onions, Sliced Tomatoes
Zucchini with Onions, Celery & Bell Peppers and Diced Tomatoes with Chipotle.
 

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Now Available Exclusively at Meijer

Savory Skillet Chicken

4    boneless skinless chicken breast halves
1  (28 ounce) can  Red Gold® Culinary Classics Hearty Cut Tomatoes with Basil in Puree
1  (6 ounce) can  Red Gold® Tomato Paste
8  ounces  sliced fresh mushrooms
    Cooked penne pasta
  • Cut chicken into bite size pieces. Heat nonstick skillet over medium heat for 1 minute, then spray with cooking spray. Add chicken and cook about 5 minutes on each side to brown; remove from skillet.
  • Add RED GOLD® CULINARY CLASSICS CHEF’S CUT TOMATOES with BASIL in PUREE and RED GOLD® TOMATO PASTE to skillet breaking up tomatoes with back of spoon. Cook for 5 to 7 minutes to thicken sauce.
  • Add mushrooms and chicken; simmer for 10 to 12 minutes or until chicken is done. Serve over pasta of your choice.

Parmesan Polenta and Spicy Sausage Sauce

1  tablespoon  extra virgin olive oil
6  ounces  turkey sausage
1  cup  chopped onion
3    garlic cloves, minced
1  tablespoon  chopped fresh oregano
1/2  teaspoon  crushed red pepper
1  (28 ounce) can  Red Gold® Culinary Classics Diced Tomatoes with Garlic & Olive Oil
1/2  cup  chopped fresh basil
2  cups  low sodium chicken broth
1  cup  water
3/4  cup  quick-cooking polenta
1/2  cup  grated Parmesan cheese
  • Heat a medium saucepan over medium-high heat. Add oil, swirl to coat. Add sausage and saute for 3 minutes or until browned. Add onion and garlic; saute for 5 minutes or until tender. Add oregano, pepper and RED GOLD® CULINARY CLASSICS DICED TOMATOES with GARLIC & OLIVE OIL; reduce heat to simmer and cook 15 minutes, stirring occasionally. Add 1/4 cup basil and cook until sauce is thick.
  • Combine broth and water in a large saucepan; bring to a boil. Add polenta; reduce heat and simmer 5 minutes or until thick, stirring frequently with whisk. Stir in half of the cheese. Place 2/3 cup polenta in each bowl top with ¾ cup sauce, 1 tablespoon basil and 1 tablespoon cheese.