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!!!!!

Tomato Mozzarella Pie

  • Tomato Mozzarella Pie
  • Tomato Mozzarella Pie
  • Tomato Mozzarella Pie
PREP: 25 minutes
COOK: 1 hour
Brunch will never be the same! A layer of fresh mozzarella lies beneath an egg custard and is topped with a savory tomato topping seasoned with garlic and rosemary. Cheese lovers will rejoice when you serve this instead of the standard bacon and spinach quiche.


1 1/4 cups flour
1/4 teaspoon salt
1/2 teaspoon sugar
1 stick cold butter, cubed
1 egg yolk
Cold water
Foil circle to fit bottom of pie plate
8 ounces fresh mozzarella cheese, cut into 10 slices
2 large eggs
1/2 cup heavy cream
1/8 teaspoon nutmeg
1/8 teaspoon salt
3 tablespoons butter
3 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1 (28 ounce) can Redpack® Whole Peeled Plum Tomatoes in Puree
Ground black pepper to taste
3 tablespoons grated Parmesan cheese


  • Preheat an oven to 350ºF.
  • Combine the flour, salt, and sugar in large bowl; add the cold butter. Cut with a pastry blender until the largest bits are the size of petite peas. Drop the egg yolk into a liquid measuring cup and add cold water to reach up to 1/3 cup. Whisk with a fork to combine. Pour the egg yolk mixture over the flour mixture and mix swiftly with a fork to combine. Form the dough into a disk, cover with plastic wrap, and chill 30 minutes before rolling.
  • Roll out the crust into a circle 2 inches larger in diameter than a 9-inch pie plate. Flop the crust in half onto itself, transfer to the pie plate, unfold it, press it into the corners and trim it to a 1-inch overhang. Roll the crust under to the edges and crimp to secure it to the pie plate. Place foil circle on bottom of the pie crust and bake for 15 minutes, until lightly browned at the edges. Remove the foil and bake 5 minutes longer.
  • Lay the mozzarella slices on the crust, pressing gently to push down any bubbles in the crust. In a small bowl, whisk together the egg and cream and season with the nutmeg and 1/8 teaspoon salt. Pour over the mozzarella and bake in the oven for 20 minutes, until just a slight jiggle remains at the center of the custard.
  • While the pie bakes, make the tomato topping. Pour the can of tomatoes into a strainer, reserving the tomato juice for another use. Transfer the whole tomatoes to a medium bowl and crush thoroughly with your hands. Heat a large skillet over medium heat and add the butter and garlic, cooking until the garlic sizzles. Add tomatoes, rosemary, salt and black pepper; cook, stirring, until thickened, about 8 minutes.
  • Spoon the tomato topping over the custard, sprinkle with Parmesan cheese, and bake another 20 minutes.
  • Let the pie cool slightly before slicing into wedges and serving.


Calories: 450 | Fat: 32.0g | Trans Fats: 0g | Cholesterol: 155mg | Sodium: 690mg | Carbohydrate: 28g | Fiber: 2g | Protein: 14g | Vitamin A: 30% | Vitamin C: 15% | Calcium: 30% | Iron: 10%


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