Dei Fratelli Dessert Recipes
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Dei Fratelli Dessert Recipes

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 Strawberry-Tomato Dessert Sauce
 Tomato Soup Spice Cake
 Tomato Bread Pudding
 Tomato Juice Cookies
 Spinach Tomato Tart
 Baked Sweet and Sassy Tomato Dessert
 Tomato Cake
 Tomato Cheesecake
 Bloody Mary Popsicle





Strawberry-Tomato Dessert Sauce

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
  • 5 Cups (about 1.5 lbs) Strawberries, stemmed
  • 1/2 Cup Sugar
  • 1/2 Cup Red current or strawberry jelly
  • 1 Tbsp. fresh Lime Juice, or more to taste

In a food processor, liquify 3 cups strawberries, tomatoes and sugar. Place to the side.

In a small saucepan, heat the jelly on the stove over medium heat. When melted, whisk until smooth. Add jelly and lime juice to ingredients in blender and blend together. Move all ingredients to a strainer and remove excess juice. Chill and serve with remaining strawberries, sliced.

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Tomato Soup Spice Cake

Ingredients:
  • 1 (10.75 oz) Dei Fratelli Gluten Free Tomato Soup
  • 1 (18.25 oz) package Spice Cake mix
  • 1/2 Cup Water
  • 2 Eggs
Dei Fratelli Tomato Soup Spice Cake

Preheat oven to 350°F. Grease and lightly flour two 8 inch or 9 inch round cake pans. Combine cake mix, soup, water and eggs according to package directions. Pour into prepared pans. Bake for 25 minutes or until done, then cool on wire racks for 10 minutes. Remove from pans and cool completely. Fill and frost with your favorite cream cheese frosting.

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Tomato Bread Pudding

Ingredients:
  • 1 (15 oz) can Dei Fratelli Tomato Puree
  • 1/2 Cup Water
  • 3/4 Cup Brown sugar
  • 1 Tbsp. Dried basil
  • 10 White bread, sliced and cubed
  • 1/4 Cup Butter, melted
  • 1 pinch Salt, to taste

Preparation:
Preheat the oven to 375° F. In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, then bring to a boil. Simmer over low heat for five minutes, then set aside.

Coat a two-quart casserole dish with cooking spray, then place bread cubs into the dish and drizzle with melted butter. Pour contents of tomato sauce mixture over casserole dish contents.

Cover with lid or aluminum foil. Bake covered for fifty minutes. Remove lid then continue to bake uncovered for ten additional minutes. Allow to cool and serve.


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Tomato Juice Cookies

Ingredients:
  • 1 Cup Dei Fratelli Tomato Juice
  • 2/3 Cup Shortening
  • 1 1/3 Cups Sugar
  • 1 Egg
  • 1 1/2 tsp Vanilla
  • 3 Cup Flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2/3 Cup Sifted cocoa
  • 2/3 Cup Rolled oats

Preparation:
Mix shortening, sugar, egg, tomato juice and vanilla together. Sift flour, salt, soda and cocoa together. Add rolled oats. Mix the wet and dry ingredient mixtures together. Drop from spoon on greased cookie sheet. Sprinkle with colored sugar if desired. Bake at 375 degrees for 15 minutes.

Makes 24–30 cookies.

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Spinach Tomato Tart

Ingredients:
  • 1 can Dei Fratelli Whole Tomatoes
  • 1 Piecrust, frozen
  • 1/2 Cup Orzo or spaghetti, broken into 1/2-inch pieces
  • 2 Tbsp. Olive oil
  • 1 large yellow Onion, thinly sliced
  • 2 Garlic cloves, minced
  • 1 1/2 tsp dried Basil, crumbled
  • 1 Cup low-fat Cottage cheese
  • 2 large Eggs
  • 1 package (10 ounce) frozen chopped Spinach, thawed, drained and squeezed dry
  • 1 Cup Coarsely shredded low-fat Monterey Jack Cheese (4 ounce)

Preparation:
Heat oven to 450°F. Fit crust into a 9-inch pie pan and make a fluted stand-up edge. Place a square of foil on the crust and fill with dried beans, rice or pie weights. Bake, uncovered, until lightly golden, 9 to 11 minutes. Remove from oven and remove dried beans. Meanwhile, cook the orzo according to package directions and drain well.

Heat oil in a 12-inch skillet over medium-high heat 1 minute. Add onion, reduce heat to medium and sauté, stirring occasionally, until tender, 5 minutes. Add garlic and basil and sauté, stirring occasionally, 2 minutes. Remove skillet from heat and stir in orzo.

Purée the cottage cheese with the eggs in a food processor or blender; add to skillet. Mix in spinach and Monterey Jack cheese, mix well. Spoon into prepared piecrust and smooth top with a spatula. Bake, uncovered, 25 minutes.

Meanwhile, slice Dei Fratelli Whole Tomatoes. Arrange on baked tart in an overlapping circle. Bake, uncovered, 20 minutes more or until a knife inserted in center comes out clean.


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Baked Sweet and Sassy Tomato Dessert


Ingredients:
  • 3 (14.5oz) cans Dei Fratelli Whole Tomatoes, coarsely broken, with juices
  • 1 Golden delicious apple, peeled, cored and diced
  • 1/2 Cup Golden raisins
  • 4oz Dried apricots, dried, coursely chopped
  • 1/2 Cup Walnuts or pecans, chopped
  • 1/2 Cup Sweetened dried cranberries
  • 2 tsp Lemon juice
  • 1/2 Cup Walnuts or pecans, chopped
  • 1/2 Cup Sweetened dried cranberries
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ginger
  • Pinch Cloves, ground
  • 1 Tbsp. Vanilla extract
  • 1/2 Cup Light brown sugar, packed
  • 1 Tbs.p Orange zest, finely grated
  • 1 tsp Lemon zest, finely grated
  • 4 Tbsp. Unsalted butter, diced
  • Vanilla ice cream or heavy cream for serving.
Baked Sweet and Sassy Tomato Dessert

Preparation:

Preheat oven to 375 degrees.

In a bowl, mix together all ingredients, pour into a deep baking dish and bake 30 minutes.

Serve warm or room temperature as a topping for ice cream or as is in dessert cups, topped with heavy cream.

Pan: Large baking dish

Servings: 6


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Tomato Cake


Ingredients:
  • 1 14.5 oz. can Dei Fratelli Petite Diced Tomatoes
  • 1/2 cup raisins
  • 1/2 cup hot water
  • 1 cup chopped walnuts, toasted
  • 1/2 tsp. baking soda
  • 1/2 cup apple sauce
  • 2 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp. baking powder
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • dash of cloves
  • 1/2 tsp. salt
  • 1/2 cup powdered sugar
  • 2 tbsp. orange juice

Preparation:

Pour hot water over raisins. Let them soak about 10 min. Pour Dei Fratelli Petite Diced Tomatoes into large mixing bowl. Add soda. Stir in apple sauce. Add flour, sugar, brown sugar, baking powder, butter, eggs, vanilla, cinnamon, cloves and salt. Mix after each addition. Drain raisins and add to batter. Fold in walnuts. Bake in 10" tube pan 1 hr. at 350F. After plating cake, drizzle with thin glaze made of 1/2 Cup powdered sugar and 2 Tbsp. orange juice.



Servings: 12


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Tomato Cheesecake

Ingredients:
  • 1 (28 oz) can Dei Fratelli Whole Tomatoes
  • 2 cups flour
  • 1 stick butter
  • 1 egg
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 Tbsp. purèed spinach
  • 2 Tbsp. sugar
  • 2 cups cream cheese
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 Tbsp. flour
  • Preparation:
    Preheat oven to 350°F. To make the pastry knead together flour, butter, salt, sugar egg and spinach purèe, then chill until needed.Bring tomatoes to a boil with sugar and cook out all of the liquid. Purèe and mash tomato mixture through a strainer and set aside. Combine cream cheese and the tomato purèe, stir in vanilla extract, sugar (add more if desired), eggs and flour. Roll out half of the dough and cover the baking tin, then pour in the cream cheese mixture and bake for 25-30 minutes. Remove from oven, let chill and serve.


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    Bloody Mary Popsicle

    Ingredients:
    • 2 1/4 cups Dei Fratelli Tomato Juice
    • 2 Tbsp. fresh lemon juice
    • 1 tsp bottled horseradish
    • 1 tsp Worcestershire sauce
    • 1/3 cup vodka (optional)
    • Salt and pepper, to taste
    Dei Fratelli Bloody Mary Popsicle

    Preparation:
    Combine all ingredients with 1/2 teaspoon of salt and pepper in a blender and blend until smooth. Strain through a fine-mesh strainer into a large measuring cup, pressing on and then discarding solids. Pour into molds. Freeze for 30 minutes. Insert sticks, then freeze until firm, about 24 hours.


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