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!!!!!

Spinach and Artichoke Egg Cups

  • Spinach Artichoke Egg Cups
PREP: 15 minutes
COOK: 35 minutes
SERVINGS: 6 (2 muffins)
Crustless mini quiches made in muffin tins make an easy grab and go breakfast! These egg cups are portable and easy to make on the weekend for breakfast to grab throughout the week. Or perfect for a brunch menu or tailgate breakfast.


1 tablespoon extra virgin olive oil
1 small yellow onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
2 cups fresh spinach, chopped
1 (14.5 ounce) can artichokes, hearts quartered, drained and finely chopped
1 tablespoon fresh chopped oregano
2 tablespoon fresh chopped basil
1/8 teaspoon crushed red pepper
2 cups feta cheese, crumbled, or shredded white cheddar cheese
1 cup Grated Parmesan cheese
8 large eggs
1 tablespoon milk
1/2 (28 ounce) can Redpack® Diced Tomatoes Basil, Garlic & Oregano, drained, save remaining tomatoes for other use or spinkle on top when serving


  • Preheat oven to 350o F.  Spray a 12-cup muffin tin with non-stick cooking spray, making sure you completely cover all surfaces of each cup to prevent sticking.
  • In a large skillet, heat oil over high heat.  Add onion and bell pepper, cook until tender; about 3 minutes.  Add garlic and cook additional 1-2 minutes until fragrant.  Stir in spinach and cook until wilted; about 3 to 4 minutes.  Stir in artichoke hearts, oregano, basil, and crushed red pepper.  Season with salt and black pepper; stir to combine.
  • Pour 1/4 cup of mixture into each muffin cup.
  • In a medium bowl, combine eggs, milk and tomatoes; whisk together.  Pour egg mixture evenly between the 12 muffin cups, then top with 1 tablespoon of feta and 2 teaspoons of Parmesan cheese.
  • Bake for 30 to 35 minutes or until eggs are set and slightly golden around the edges.  A knife inserted into the center should come out clean.  Remove from the oven and cool for 10 minutes.  Sprinkle each egg cup with basil, if desired.
  • Will keep in refrigerator 3 to 4 days or can be frozen and reheated in microwave.


Calories: 330 | Fat: 22.0g | Trans Fats: 0g | Cholesterol: 305mg | Sodium: 1040mg | Carbohydrate: 12g | Fiber: 1g | Protein: 21g | Vitamin A: 50% | Vitamin C: 45% | Calcium: 45% | Iron: 15%


Required *

Write a review

We would love to hear from you! Ratings and comments are an important tool for cooks who visit our site. Share your experience with this recipe including any cooking tips and other suggestions. You can also rate the recipe by rating it on a scale of 1 to 5 stars. (All reviews will be reviewed and approved prior to posting on the site.)

First Name *
Last Name *
Rating *
Review *
New code