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!!!!!

Slow Cooker Lasagna

  • Laura Vitale Slow Cooker Lasagna for Crush Hunger
PREP: 50 minutes
COOK: 3 hours 30 minutes
This is the perfect recipe when you’re trying to get out the door, but still need a filling meal, ready to go at the end of the day. You can make the sauce the night before, assemble in the morning and dinner is ready that night! With olive oil, garlic, tomatoes, three cheeses and lasagna noodles, it’s the perfect tasting solution.  Watch Laura Vitale make it by clicking here.


1 tablespoon olive oil
1 pound ground beef
1/2 onion, diced
3 garlic cloves, minced
1 teaspoon Italian seasoning
1 (28 ounce) can Redpack® Diced Tomatoes
1/2 (29 ounce) can Redpack® Tomato Puree
1 (28 ounce) ricotta cheese, whole milk variety
1 egg, lightly beaten
1/4 cup Parmesan cheese
9 lasagna noodles, not the oven ready type
Salt and black pepper to taste
1/2 cup water
5 cups mozzarella cheese, shredded and 1 cup set aside


  • Add oil to a large skillet with high sides, preheat over medium-high heat.  Add the ground beef, diced onion, garlic and salt and pepper and sauté for about 3 to 4 minutes until beef is mostly cooked.
  • Add the diced tomatoes and tomato puree to the skillet.  To get all of the puree out of the can add about 1/4 cup water to the can and swish around then pour into the skillet.
  • Season with a bit of salt and add the Italian seasoning, reduce heat to medium-low and simmer for about 40 minutes.
  • In a large bowl mix together ricotta cheese, egg, Parmesan cheese and a generous pinch of salt, set aside.
  • Spray the base and sides of your slow cooker with a non-stick spray, then add about 1/4 to 1/2 cup of the sauce to the bottom, layer 3 pieces of lasagna noodles (you may have to break them in order to fit) on top then 1/4 of the sauce over the noodles followed by 1/3 of the ricotta mixture and 1 cup of the mozzarella cheese.  Repeat this process 2 more times.  Finish off with the last 3 noodles, cover with the last 1/4 of the sauce and 1 cup of mozzarella cheese.
  • Cook lasagna on Low for 2 hours, then top with remaining 1 cup of mozzarella cheese and continue to cook for 1 1/2 hours.
  • After lasagna has cooked, remove the slow cooker insert and allow it to sit at room temperature for a minimum of 30 minutes before cutting.


Calories: 390 | Fat: 25.0g | Trans Fats: 0g | Cholesterol: 115mg | Sodium: 1060mg | Carbohydrate: 10g | Fiber: 1g | Protein: 31g | Vitamin A: 20% | Vitamin C: 6% | Calcium: 50% | Iron: 15%


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