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  • I have been using ONLY  Red Gold products for at least 15 yrs.  PURE tomato flavor! Love all forms of the products, diced are used the most.
    J. J
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  • I like using Red Gold tomatoes in my spaghetti. It is wonderful to use to thicken up the sauce. Thank you for making such a great product!
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  • Your whole peeled tomatoes are a wonderful product. We use them in vegetable recipes, Italian recipes, etc.
  • I recently purchased Red Gold whole tomatoes and they were the best quality of canned tomatoes that I can remember purchasing. Thank you for such a great product.
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  • I am writing to let you know how much my family and I love your tomatoes. They are delicious. Thanks for making such amazing products.
  • Your canned tomatoes are the best. I use the whole peeled tomatoes...just as good as my canned tomatoes from my garden, thank you for such a fine product. You are to be commended.
  • I had never used your products until the other day and decided to try them to make a pot of chili. We were very pleased to know we were helping to support the Midwest farming community. We'll be buying more...It's a THUMBS UP!!!!!

Antipasto Salad

  • AntipastoSalad
PREP: 30 minutes
COOK: 0 minutes
Two kinds of meat mixed up with two kinds of cheese, artichoke hearts, olives, tomatoes and roasted red peppers in this colorful salad. It serves a crowd and is great for a picnic.


4 ounces Genoa salami, cut into bite size pieces
4 ounces pepperoni, cut into bite-size pieces
4 ounces provolone cheese, cut into bite-size pieces
4 ounces fresh mozzarella cheese, cut into bite-size pieces
1 (28 ounce) can Redpack® Diced Tomatoes, drained
1 (14.5 ounce) can artichokes, drained and cut into bite-size pieces
1/2 (12 ounce) jar roasted red bell peppers, drained and sliced
1/2 cup Kalamata olives, pitted and coarsely chopped
1/4 cup green olives, pitted and chopped
1 small red onion, halved lengthwise and thinlysliced crosswise
1 tablespoon extra virgin olive oil
3 tablespoons red wine vinegar
Salt and black pepper to taste
1/4 cup fresh basil leaves, torn


  • Combine salami, pepperoni, provolone cheese, mozzarella cheese, diced tomatoes and artichokes in a large bowl. Add roasted red peppers and about 3 tablespoons of their juice.
  • Mix in chopped olives and onion. Drizzle with olive oil followed by red wine vinegar, salt and black pepper. Salad can be made ahead of time and refrigerated until time to serve.
  • Tear the basil leaves into bite-size pieces and add to salad just before serving. Mix thoroughly and serve.
  • Option: Serve over a bed of chopped romaine lettuce.


Calories: 290 | Fat: 19.0g | Trans Fats: 0g | Cholesterol: 45mg | Sodium: 1520mg | Carbohydrate: 14g | Fiber: 3g | Protein: 15g | Vitamin A: 25% | Vitamin C: 35% | Calcium: 25% | Iron: 8%


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