Fan Comments

  • 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
  • I am always on the hunt for quality foods and I just wanted to let you know that we love your tomatoes at my house! Keep up the great work!
  • 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!
  • I just discovered the Red Gold Family of products this year and am very happy with them. I enjoyed the thick richness of the sauces and the taste, texture, and appearance of all diced products. I am a true fan.
  • Thanks for great tasting products they always seem to be fresh.
  • When I am seeking canned tomatoes, Red Gold is my brand of choice. The quality is always consistent.
  • I have tried and used many different brands but wow nothing even comes close in comparison to the wonderful taste and quality of Red Gold.
  • Wow, I’m really impressed with the quality of your whole peeled tomatoes.
  • 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.
  • The only canned tomatoes that I buy. They are better than any other brand, including San Marzano tomatoes. The tomatoes are firm and whole, not broken up into pieces floating around in the juice like others.
  • 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!!!!!


  • Paella
PREP: 30 minutes
COOK: 45 minutes
Originating in coastal Spain, traditional Spanish Paella starts with a flavor base called sofrito. Sofrito is typically chopped vegetables such as garlic, tomatoes, onion and red peppers. The longer it cooks the darker and more flavorful the paella becomes. Unlike risotto that needs constant stirring, in paella once rice is stirred in with the cooked sofrito it is left alone to cook. For the best results be sure to use the freshest seafood possible and of course our family-grown Red Gold tomatoes!


2 tablespoons extra virgin olive oil
4 chicken thighs, skinless and boneless, cut into fourths
2 chorizo sausage links, cut into 1/2 inch slices
3 large garlic cloves, minced
2 cups onion, finely chopped
1 cup red bell pepper, finely chopped
Kosher salt and freshly ground black pepper to taste
3 cups Arborio rice, uncooked, or Bomba rice
8-10 saffron threads, about 1 teaspoon
2 cups seafood stock
3 cups chicken stock
1 teaspoon smoked paprika
12 mussels
12 little neck clams, scrubbed
1 pound shrimp, jumbo size, peeled and deveined
1 cup frozen peas, thawed
fresh parsley, roughly chopped for garnish
12 lemon, cut into wedges
1 (28 ounce) can Redpack® Diced Tomatoes, undrained


  • Heat olive oil in a large paella pan or large heavy skillet over medium-high heat.  Add the chicken and chorizo and cook to brown on both sides, about 4 to 5 minutes.
  • Add garlic, onion, and bell pepper; sauté for 3 to 4 minutes, or until softened; don't let the garlic burn.  Season with salt and pepper.
  • Add rice and crumble in the saffron to the skillet, stir to coat the rice and toast for 4 to 5 minutes.
  • Add seafood and chicken stocks, diced tomatoes, and paprika; bring to a boil then reduce heat to low.  Cover and cook until rice has absorbed much of the liquid, about 20 minutes.
  • Turn heat back up to medium, stir in peas.  Press the clams and mussels into the rice, hinge-side down and cook just until the shells open, about 5 to 7 minutes.  Nestle the shrimp into the rice and cook an additional 2 minutes.  Taste for seasoning, adjust as needed.  Discard any unopened shells.
  • Remove from heat, squeeze lemon over the pan and sprinkle with parsley before serving.  Serve with additional lemon wedges.
Cook's Note: Saffron can be expensive, you can look for it at discount home stores in the gourmet food section.  If you cannot find saffron, you can substitute with tumeric or safflower.  Both will give you the color of traditional paella, but you will need to be careful that you don't turn your dish into curry.


Calories: 340 | Fat: 10.0g | Trans Fats: 0g | Cholesterol: 80mg | Sodium: 610mg | Carbohydrate: 41g | Fiber: 2g | Protein: 22g | Vitamin A: 30% | Vitamin C: 60% | Calcium: 4% | Iron: 610%


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