• 2 Cups Dei Fratelli Whole Tomatoes
• 2 1/2 Cups Honey

Preparation:
Place tomatoes in a jar and pour the honey over. Refrigerate for 30 minutes, then remove tomatoes from the honey, and serve.

• 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.

• 1 (10.75 oz) Dei Fratelli Tomato Soup
• 1 (18.25 oz) package Spice Cake mix

• 1/2 Cup Water
• 2 Eggs

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 10 minutes. Remove from pans and cool completely. Fill and frost with your favorite cream cheese frosting.

• 14 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.

• 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.