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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 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!!!!!

Grilled Cheesesteak Pizza

  • Grilled Cheesesteak Pizza
PREP: 20 minutes
COOK: 5 minutes
A classic sandwich in the form of pizza! Sirloin steak tops our fresh diced tomatoes, bell pepper and onions and topped with two kinds of cheese for a new flavor twist.


1 tablespoon olive oil
1 medium red bell pepper, roasted, or use roasted red pepper from a jar, sliced
1/2 onion, sliced
1 (14.5 ounce) can Redpack® Petite Diced Tomatoes, drained, reserve 2 tablespoons of tomatoes for garnish
1/2 teaspoon dried oregano
5 ounces sirloin steak, cooked and thinlu sliced
1 (10 ounce) package pizza dough, your favorite recipe or store bought
2 tablespoons Redpack® Tomato Paste
2 ounces shredded Provolone cheese
2 ounces shredded low fat cheddar cheese
1 tablespoon chopped fresh parsley


  • Heat olive oil in large skillet over medium-high heat. Cook red bell pepper, onions and tomatoes together until onions are soft. Sprinkle with oregano and set aside.
  • Grill or cook steak to a medium temperature. When finished cooking, slice the steak into thin pieces.
  • Divide pizza dough in half and roll each half out into a circle, getting it as thin as possible. Heat grill to high. Make sure grill rack is clean and gently lay each crust onto the grill rack. Cook about 1 to 2 minutes per side depending on grill temperature. Use tongs to flip and cook each side of each crust.If bubbles appear, just prick the dough bubble and keep cooking.
  • Spread 1 tablespoon of paste on each crust. Divide and top each pizza with the tomato mixture, beef and cheese. Carefully return pizza to grill, lower heat and close grill lid. Cook an additional 3 to 4 minutes until cheese is melted. Keep close watch on pizzas, moving them away from the hot spot on your grill if crust is getting to toasty. If you like a little bit of char on the bottom of the pizza - this is what gives it some authentic flavor.
  • Sprinkle with remaining tomatoes, that were set aside, along with the fresh parsley. Serve Immediately.


Calories: 390 | Fat: 15.0g | Trans Fats: 0g | Cholesterol: 40mg | Sodium: 1010mg | Carbohydrate: 39g | Fiber: 4g | Protein: 25g | Vitamin A: 20% | Vitamin C: 30% | Calcium: 35% | Iron: 15%


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