With the holidays coming up quickly, I thought it would be fun to do a couple giveaways as my gift to you. This is the first of two I have planned.
Tuttorosso is owned by Red Gold, a family-owned company focused on creating great-tasting tomato products through growing local in the Midwest, which has ideal conditions for tomato growing. Every day on Tuttorosso’s Facebook page, you can enter to win daily prizes until Dec. 22. The prizes include Rachael Ray stock pots, Wustof knives and Good Grips garlic presses.
Tuttorosso sent me a prize pack of some of their products and cooking accessories, and offered a pack to one of you. Details are at the end of this post. I was really excited to try their products and whipped up a couple easy weekday recipes using their products.
Spaghetti with Mozzarella and Basil
I really wanted to try simple recipes that brought out the favor of the tomatoes. Because this recipe is so simple and requires so few ingredients, it’s important to get fresh ingredients for the most flavor.
- 1 pound spaghetti
- 1 can Tuttorosso tomato sauce (29 ounces)
- 2 ounces of fresh mozzarella, cubed
- 1 cup fresh basil, chopped into confetti
Bring a large pot of water to boil. Add a generous amount of salt to season. It’s important to really salt the water. Since fresh mozzarella has less salt than packaged mozzarella, the salt in the pasta water seasons the spaghetti and rest of the dish nicely. Add spaghetti and cook to al dente.
Drain the spaghetti and add back to empty pot. Pour the tomato sauce into the pot and over the pasta and heat over low heat until sauce is heated. Transfer to a serving bowl. Fold in most of the mozzarella cubes and basil (set aside some of both to garnish). The mozzarella will melt from the heat of the pasta, and the basil will wilt slightly.
Garnish with remaining mozzarella and basil.
The tomato sauce is pretty simple and provides an easy base for pretty much any pasta dish. It’s easily dressed up with the fresh mozzarella and fresh basil. This dish reheats really well. The sauce soaks into the pasta, and fresh mozzarella melts so nicely, even upon reheating.
Baked Chicken with Crushed Tomatoes and Vegetables
- 2 chicken breasts (about 1 pound)
- 1 can Tuttorosso crushed tomatoes with basil (15 ounces)
- 1 ear of sweet corn with kernels cut from cob
- 1 small yellow squash, diced
- 1 small zucchini, diced
Preheat oven to 400 degrees.
Mix together corn, squash and zucchini. I highly recommend using a fresh ear of sweet corn for the best flavor and texture.
Add crushed tomatoes and stir to incorporate.
Line a small baking dish with part of the vegetable and tomato mixture to create a thin base layer. Place chicken on top of layer then spoon over the rest of the tomato and vegetable mixture.
Bake in over for approximately 30 to 45 minutes (depending on how packed your baking dish is) until chicken is cooked through.
The crushed tomatoes are nice and thick and well seasoned thanks to the basil already incorporated. It pairs well with hearty vegetables. While baking, the chicken soaks up all the juices making it incredibly moist. You could really swap out any vegetables you want in this dish.
Don’t forget to visit Tuttorosso’s Facebook page to enter their daily giveaway. In addition, enter to win your own Tuttorosso prize pack full of tomato products and cooking accessories here. You have two chances to win:
- Leave a comment below with your favorite dish that has tomatoes
- Tweet (be sure to leave a second comment with your Twitter handle saying you tweeted): I just entered to win a Tuttorosso prize pack through @sushiandsitups
You have until this weekend to enter. I’ll pick a winner next weekend right before Christmas! And don’t forget to come back soon for my second holiday giveaway!