Thursday, March 26, 2015

Tuttorosso Tomato Inspirilize Giveaway

Spring is almost here and it's time to make room for light and delicious Italian inspired dishes featuring Tuttorosso Tomatoes and spring ingredients.

Tuttorosso is teaming up with Ali Maffucci of Inspiralized to host a "Inspiralize the Spring" Facebook promotion. 

Tuttorosso is so excited about this partnership that they want to share the wealth with Home Place Blog readers! That's right! THAT MEANS YOU!

They want to send one of our readers a Tuttorosso Sample Kit that features springtime recipes, and 28 oz cans of Tuttorosso Crushed with Basil, Tuttorosso NSA Peeled Plum and Tuttorosso Diced Tomatoes.

And I'm so happy that over here at Home Place we're even joining in the giveaway FUN with a second prize of a pair of Home Place stemless wine glasses.

Hand Painted Wine Goblets by PaintedByTheShore

Just enter below using the Rafflecopter below  - and happy spirilizing!

This giveaway is open to continental U.S. residents only and runs 3-27-15 through 4-15-15

a Rafflecopter giveaway

Spiralizing vegetables is a great new way to eat light and healthy!

The Tuttorosso facebook promotion will run from March 25 - April 15, and gives fans a chance to win weekly prizes. The prizes from that campaign include Spiralizers (20/week), Inspiralized Book (5/week) and Aprons (250/week). There is also a grand prize package of a Spiralizer, Inspiralized Book, Apron, Picnic Basket and Kitchen Gadgets.

Just go to to enter!

To give you an idea of the recipes that Ali has developed with Tuttorosso, Here's the Spiralized Turnip Mushroom and Tomato Risotto.

Spiralized Turnip Mushroom and Tomato Risotto

Time to Prepare: 20
Time to Cook: 20
Serves: 4

1 tablespoon extra virgin olive oil
1 white onion, diced
2 garlic cloves, minced
¼ teaspoon red pepper flakes
3 large turnips, peeled, Blade C
16oz sliced baby Portobello mushrooms
1 teaspoon dried oregano
salt and pepper, to taste
1 (28oz) can Tuttorosso Crushed Tomatoes
1/4 cup grated Parmesan cheese
¼ cup grated Pecorino Romano cheese
1 tablespoon finely minced flat-leaf Italian parsley, to garnish

Place the turnip noodles into a food processor and pulse until rice-like.
Place a large pot over medium heat and add in the olive oil. Once oil heats, add in the onion, mushrooms, garlic and red pepper flakes and cook for 5 minutes or until onions turn translucent and mushrooms begin to wilt.
Add in the turnip rice and season with oregano, salt and pepper. Stir to combine and then add in the tomatoes.
Cook, uncovered, for 10 minutes, stirring frequently, or until turnip rice softens and cooks to your preference. Once cooked, fold in the cheese and stir until fully combined.
Transfer to a serving dish, garnish with parsley and serve immediately.


Disclaimer: I received a complimentary gift package of Tuttorosso tomatoes in exchange for promotion of this campaign. 


  1. I would make spirilized zucchini and sauce!

  2. I would make cucumber spaghetti with delicious sauce!

  3. The can is very attractive. You have a lovely blog.

  4. I would make spirilized zuchinni with clams and sauce!

  5. oh, boy. I LOVE zucchini. I love it spiralized with a nice, fresh tomato sauce, too.

  6. I love Zucchini and a quick tomato sauce. That's what I'd make!

  7. I would make spaghetti, only I would use zucchini "zoodles"
    Digicats {at} Sbcglobal {dot} Net

  8. I would make zucchini noodles with tomato sauce.

  9. I would make zucchini noodles and use them in place of pasta sheets in a lasagne for my granddaughter who is gluten free!

    Ann B.
    ababe28 at hotmail dot com


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