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
https://www.etsy.com/shop/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 https://www.facebook.com/tuttorossotomato 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

Ingredients

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

Directions

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.

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

Celebrate Carnevale with Redpack‏ Tomatos and a Fun Giveaway

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

PIZZA STROMBOLI

Photo Source: Redpack / RedGold 

Servings:	8
Preparation Time:	20 minutes
Cook Time:	1 hour

2	tablespoons extra virgin olive oil
1	small onion, chopped
1	garlic clove, minced
1/2	cup vegetable broth, or white wine
4	tablespoons Redpack® Tomato Paste
2	(14.5 ounce) cans Redpack® Petite Diced Tomatoes With Garlic & Olive Oil
1	teaspoon red pepper
	Salt and black pepper to taste
2	teaspoons balsamic vinegar
1	(8 ounce) tube refrigerator pizza crust, or crescent roll sheet
2	cups (8 ounces) shredded cheddar and Monterey Jack cheese blend
1	cup chopped assorted fresh vegetables, green pepper, onion, muchrooms and spinach leaves

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 375^o 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

For more recipes for Carnevale season visit http://www.RedpackTomatoes.com/Carnevale

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Disclaimer: I was gifted with a mini-promotional giveaway Redpack pack courtesy of Redpack to help facilitate this promotion. All opinions are my own.