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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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  • 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.
    Judy
  • 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!!!!!

Italian Pizza Burgers

  • Redpack Tomatoes Creole Sauced Gouda Shrimp and Grits
PREP: 45 minutes
COOK: 30 minutes
SERVINGS: 6
This lean beef burger is flavorful and juicy! A red wine tomato sauce tops the gourmet burger along with melted mozzarella cheese. Serve open face on garlic toast or on garlic toasted buns! So delicious; you’ll consider serving these at your next dinner party!

Ingredients

1 pound lean ground beef
1 1/4 ounces sliced pepperoni, finely chopped
4 garlic cloves, minced
3/4 cup onion, finely chopped
2 tablespoons extra virgin olive oil
1 (14.5 ounce) can Redpack® Petite Diced Tomatoes, drained and juice reserved
1 egg
2 tablespoons whole milk
1/4 cup Italian bread crumbs
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon crushed red pepper
1/4 teaspoon fennel seeds, crushed
1 1/4 teaspoon Italian seasoning, divided
1 cup shredded mozzarella cheese, divided
1 teaspoon sugar
1/2 cup dry red wine
3 tablespoons Redpack® Tomato Paste
6 slices garlic bread, or ciabatta buns

Directions

  • Toast garlic bread according to package directions. Set aside.
  • In a small skillet, add olive oil, onion, garlic and pepperoni. Cook 3-4 minutes over medium high heat. Remove from pan and set aside to cool. In a large mixing bowl combine egg, milk and bread crumbs. Add ground beef, 1/2 teaspoon salt, 1/4 teaspoon pepper, crushed red pepper, crushed fennel seeds, 1 teaspoon Italian seasoning, and 1/2 cup shredded mozzarella cheese. Add 1/3 cup of the onion and pepperoni mixture and 1/2 cup drained petite diced tomatoes. Gently blend with clean hands until combined. Shape into 6 equal sized patties, about a half inch thick. Cover and refrigerate until ready to cook.
  • To make the sauce add remaining onion and pepperoni mixture back to your skillet. Over medium heat add the wine and simmer to reduce by half. Add 1/4 teaspoon of Italian seasoning, sugar, 1/4 teaspoon salt, 1/4 teaspoon pepper, tomato paste and stir to combine. Add in remaining diced tomatoes and reserved liquid. Simmer gently for 10-15 minutes. Taste and adjust seasoning as needed.
  • Preheat oven broiler to high.
  • In a non-stick skillet over medium heat add 3-4 burgers (depending on your skillet size, you don't want to overcrowd), cook for 7 minutes, gently flip and cook an additional 7 minutes or until internal temperature reads 160º. Remove to a plate and tent with foil to keep them warm. Cook remaining burgers. Burgers can be grilled or cooked in a grill pan if you wish.
  • To build, place the garlic bread on a sheet tray (or buns), top each slice of bread with a burger and spoon a couple of tablespoons of tomato sauce over the top. Sprinkle with shredded mozzarella cheese. Place under broiler for 2-3 minutes to melt cheese. Carefully remove and serve.
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