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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!
  • 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.
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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.
  • 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.
    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!!!!!

Slow Cooker Parmesan Pork Roast

  • Red Gold Tomatoes Parmesan Pork Roast
PREP: 20 minutes
COOK: 7 hours 30 minutes
SERVINGS: 6-8
Lean pork loin becomes tender and juicy in your slow cooker. This pork loin has a Parmesan crust and tomato sauce from our stewed tomatoes and tomato puree for a delicious family meal.

Ingredients

Pork
1-2 1/2 pounds pork loin
Salt and black pepper to taste
Crust
1/3 cup grated Parmesan cheese
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon dried basil
1 tablespoon garlic, minced
1 tablespoon olive oil
Salt and black pepper to taste
Slow Cooker Sauce
1 tablespoon olive oil
1/2 onion, finely chopped
1/2 (29 ounce) can Redpack® Tomato Puree
1 (14.5 ounce) can Redpack® Diced Tomatoes
Final Sauce
1 1/2 teaspoon cornstarch
2 tablespoons water

Directions

  • Season pork loin generously with salt and pepper.  In a non-stick skillet heat olive oil over medium high heat.  Sear pork on all sides, transfer to plate and save remaining any juice from pan.
  • Combine Crust ingredients in a medium bowl.  Add olive oil to skillet and heat over medium high.  Add onion and garlic, cook for 2 minutes.  Add tomato puree and bring to a simmer.  Reduce heat and cook for 5 minutes.
  • To a large slow cooker, add diced tomatoes.  Pour tomato puree mixture into slow cooker.  Place pork loin over tomato mixture.  Spread the Crust mixture over the top of the pork loin.  Cover and cook for 7-7 1/2 hours on low or 3-3 1/2 hours on high.  Internal temperature of pork should register 145º F.
  • When cooking time is complete, remove pork from slow cooker, tent with foil to keep warm and allow it to rest. 
  • Pour tomato sauce from slow cooker into a small saucepan.  Blend together cornstarch and water to make a slurry.  Pour into saucepan and bring to a boil, reduce heat and simmer sauce for 10 minutes.
  • Slice pork, pour a spoonful or two of the tomato sauce over pork and serve.
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