Red Gold sent me a "welcome" package a couple weeks ago full of some great Red Gold products. I heart Red Gold. Here's some info from their website which really captures the spirit of Red Gold:
"A good harvest begins with strong roots, and we can trace ours back three generations. Red Gold began in 1942 when Grover Hutcherson and his daughter, Fran, rebuilt a Midwest cannery to provide fresh-tasting canned food products for the war effort. More than half a century later, we remain a family-owned business based in the heart of Tomato Country."
Anyway, since you gals all know how much I love spending time in the kitchen, I'm going to share the early bird version of my entry to Ott,A's Iron Chef Challenge-Canned Tomatoes.
Red Gold Bruschetta
What you'll need:
1/2 loaf Italian bread, cut in half lengthwise
1 can diced tomatoes (drained)
Brush a light coat of olive oil on each half of the bread. Add the tomatoes to each side. Sprinkle with garlic salt and pepper. Add a layer of basil leaves, then top with mozzarella. Put each loaf on a baking sheet and place in the oven on the "high broil" setting. (You'll want the rack to be about 4 inches from the heating element.) Broil about 5 minutes, or until cheese is bubbly. Or...Red Gold has tomatoes canned with garlic and basil already in the cans. Now, I still prefer to add the fresh basil leaves, but really...could they make it any easier?
What goodies have you been cooking up this week?
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