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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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  • 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!!!!!

Stuffed Tomatoes

  • Stuffed Tomatoes
PREP: 15 minutes
COOK: 25 minutes
A savory filling of cheese, fresh herbs and bacon are stuffed into tomatoes and baked to make a tasty appetizer in less than 30 minutes.


1 (28 ounce) can Redpack® Whole Peeled Plum Tomatoes in Puree, drained
1 1/2 cups low fat ricotta cheese
1 cup chopped fresh parsley
1 cup chopped fresh basil
1 large egg, beaten
2 garlic cloves, minced
4 slices bacon, halved
Salt and black pepper to taste
2 tablespoons honey, or maple syrup
4 brochette skewers or 8-10 wooden or metal kebab skewers


  • Preheat oven to 375o F. Neatly trim the stem-end of the whole peeled tomatoes and clean out the tomato center. Chop the stem-ends and reserve. Stand the tomatoes on a rack with the open side draining.
  • If the skewers are wooden, soak for 15 minutes in cold water. In a large bowl place the chopped tomato ends, ricotta cheese, parsley, basil, garlic and egg. Mix well until smooth. Place in a large plastic sandwich bag trimming a corner for a hole or use a pastry bag. Refrigerate or use immediately.
  • Stuff the tomatoes evenly until plump with the ricotta mix. Clean the opening with a towel. Refrigerate, if possible, before wrapping with bacon. Wrap each with bacon half and stick with a skewer. Set a roasting rack on a baking sheet and place the tomatoes seam side down.
  • Roast the bacon wrapped tomatoes about 20 minutes.; As bacon cooks, the cheese mixture will firm up the tomato. Turn and continue to roast another 5 minutes. Drain on paper towels. Allow to cool before serving.
  • Plate serving is two skewers per person. Drizzle lightly with honey. Serve separately or on top of a summer salad.


Calories: 210 | Fat: 8.0g | Trans Fats: 0g | Cholesterol: 80mg | Sodium: 1110mg | Carbohydrate: 23g | Fiber: 2g | Protein: 16g | Vitamin A: 60% | Vitamin C: 60% | Calcium: 25% | Iron: 10%


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