Promotional Giveaway
Don't you love comfort food during the long cold winter? I know I do!
Especially the savories - items like yummy snack bites, soups and and pasta with sauce. ANYTHING with sauce is always a favorite. And, just about anything made with tomatoes!
I know, I know, there is NOTHING quite like a fresh summer garden tomato...but when they can't be had, I love the ones that I can pick up in my local supermarket...Redpack tomatoes!
Redpack tomatoes are grown in the Midwest, where true seasons positively impact flavor — with just the right angle of the sun, perfect temperature, and soil that seems made for growing tomatoes.
That's why I was happy to team up with the great folks at Redgold Redpack Tomatoes to help them get the word out about their giveaway --- and was thrilled when they asked me help them host ANOTHER mini-giveaway right here on the Home Place Blog!!!
And here's what will be in the HOME PLACE mini-giveaway!
- 1 28-oz can of Redpack crushed tomatoes
- 1 28-oz can of whole peeled tomatoes
- 1 28-oz can of diced
- 1 6-oz can of tomato paste
- PLUS recipes like Pizza Stromboli featured below courtesy of Redpack!
Enter the Home Place mini-giveaway below using the rafflecopter entry!
Disclaimer: Home Place Blog is not liable for the awarding of prizes. Winners must reside in the continental U.S. and will be notified via email within 48 hours of the contest end. At that time a valid U.S. mailing address must be provided. Contest ends March 3rd 2015.
a Rafflecopter giveaway
Redpack is having a FUN Facebook Promotion, running Feb. 11th - March 4th, during which 1,000 Redpack followers will get a Redpack tote bag EACH WEEK (for a total of 3,000 tote bags!!).
AND THERE'S MORE!!!!
A grand prize winner will receive a pasta stock pot, pasta-related serveware and Redpack products. The total value of the grand prize is $300.00.
ENTER REDPACK's GIVEAWAY HERE
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| Photo Source: Redpack / RedGold |
Servings:
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8
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Preparation Time:
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20 minutes
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Cook Time:
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1 hour
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2
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tablespoons extra virgin olive oil
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1
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small onion, chopped
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1
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garlic clove, minced
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1/2
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cup vegetable broth, or white wine
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4
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2
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1
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teaspoon red pepper
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Salt and black pepper to taste
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2
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teaspoons balsamic vinegar
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1
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(8 ounce) tube refrigerator pizza crust, or crescent roll sheet
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2
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cups (8 ounces) shredded cheddar and Monterey Jack cheese blend
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1
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cup chopped assorted fresh vegetables, green pepper, onion, muchrooms and spinach leaves
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Spicy Pizza Sauce - Makes 2 1/2 cups
- Heat the olive oil in a large saucepan over medium-high heat. Add the onions and sauté until they are soft, about 4 minutes. Add the garlic and wine; cook for an additional minute.
- Stir in REDPACK® TOMATO PASTE, REDPACK® PETITE DICED TOMATOES with GARLIC & OLIVE OIL, pepper flakes, salt and black pepper. Reduce the heat and simmer for 20 to 25 minutes or until thickened. Stir in the vinegar; cool.
- Freeze leftover pizza sauce for a future Pizza Braid or regular pizza.
Pizza Braid - Makes 1 braid
- Preheat oven to 375o F. Remove pizza dough from tube and place on sheet of parchment paper. Roll dough into a 10” X 14” rectangle. Place on baking sheet.
- Spread ½ of cheese down the center third of the dough. Top with 1 cup Spicy Pizza Sauce and 1 cup of shopped vegetables. Top with remaining cheese.
- Cut 1” crosswise strips down the sides of the rectangle. Starting from one end, bring one of the dough strips across the filling diagonally. Repeat on the other side, crisscrossing the dough strips. Continue down the rest of the braid, alternating strips to form the loaf. Brush with egg wash (one egg beaten with a pinch of salt). Sprinkle with dehydrated onions or poppy seed. Bake for 25 to 30 minutes or until golden brown.
- Option: Meat lovers??? Pepperoni or crumbled cooked sausage could be added when placing the vegetables.
Note: Recipe above used with permission from Redpack
Disclaimer: I was gifted with a mini-promotional giveaway Redpack pack courtesy of Redpack to help facilitate this promotion. All opinions are my own.
