Dei Fratelli Dinner Recipes

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Main Course Recipes




Kung Pow Chicken

Prep Time: 7 min | Cook Time: 12 min | Servings: 4
Ingredients:
  • 1 lb. Boneless Skinless Chicken Thigh, large, diced
  • 2 Tbsp. Oil
  • 1 Cup Sugar Snap Peas
  • 1/4 Cup Scallion Chopped
  • 1 Small Can Water Chestnuts
  • 1 1/2 Cups Dei Fratelli Chopped Mexican Tomatoes
  • Jalapeño, thin slice for garnish
  • Peanuts, crushed for garnish
  • For Sauce:

  • 2 Tbsp. White Wine
  • 2 Tbsp. Soy
  • 2 Tbsp. Sesame Oil
  • 2 Tbsp. Chili Garlic Sauce
  • 2 tsp. Brown Sugar
  • 2 Tbsp. Corn Starch
  • 1 Tbsp. Water
Dei Fratelli Kung Pow Chicken

Directions:

For Sauce:

1. Combine white wine, soy, sesame oil, chili garlic sauce, and brown sugar. Mix to dissolve sugar. Set aside.

2. In a separate bowl, combine cornstarch and water. Set aside.

Chicken:

3. In a large sauté pan, add oil over high heat. When oil shimmers, carefully add chicken in one even layer and let sauté for four minutes.

4. When chicken is golden brown on one side, flip over in pan and cook another two minutes. When chicken is cooked remove from pan and set aside.

5. Return pan to medium heat and add the first sauce mixture. Allow to heat through. Make sure cornstarch and water is fully mixed and add to pan with rest of sauce mixture. Continuously mix to thicken the sauce.

6. Take off heat and add chicken, snap peas, scallions, water chestnuts and return to heat.

7. Add Dei Fratelli Chopped Mexican Tomatoes and mix in pan until snap peas are cooked and bright green.

8. Remove from heat and serve on top of rice or pasta. Garnish with jalapeños and peanuts.


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Chef's Chili

Prep Time: 20 min | Cook Time: 70 min | Servings: 6-8
Ingredients:
  • 4 Pieces of Bacon, Dice
  • 1 Cup Sweet Onion, Small, Dice
  • 1/4 Cup Green Pepper, Minced
  • 1 tbsp. Garlic, Minced
  • 1/2 Cup Red Wine
  • 2 lbs Ground Sirloin, lean
  • 1 lb. Ground Pork
  • 2 14.5 Oz. Cans Dei Fratelli Diced Tomatoes
  • 1 14.5 Oz. Can Dei Fratelli Tomato Sauce
  • 4 Cups Kidney Beans, rinse and drain
  • 1 tsp. Sea Salt
  • 1 Bay Leaf
  • 2 tsp. Sugar
  • 4 tbsp. Chili Powder
  • 1 tbsp. Wheat Flour
Dei Fratelli Chef's Chili

Directions:

1. Cook bacon in large stock pot over medium heat for 3-5 minutes stirring often.

2. Add the onion and cook for 3-5 minutes.

3. Add green pepper and garlic and cook for 1 minute.

4. Scrape the bottom of the pan and pour in wine to release crispy bits from pan. Allow to evaporate about 2 minutes.

5. Add meat and cook thoroughly, stirring throughout about 8 minutes.

6. Once meat is cooked, add all tomato product and stir.

7. In a small mixing bowl combine: salt, sugar, chili powder and flour and mix until fully blended. Add this dry seasoning mix to the pot and stir in well.

8. Add the beans and the bay leaf and stir in gently taking care not to smash the beans.

9. Bring to a boil and then turn down to a simmer. Cover with a lid and cook for about 70 minutes.

10. Taste before serving, adding more salt if desired. Remove bay leaf before serving.

Serving Suggestions: Garnish with sour cream, cheese, diced onion or hot peppers. If a spicier chili is desired, stir in several dollops of hot sauce before covering on the simmer.


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Hot Brown

Prep Time: 18 min | Cook Time: 5 min | Servings: 4

    Tomato Gravy

  • 1/3 Cup Butter, cubed)
  • 1/4 Cup All-purpose Flour
  • 1 1/2 Cups Whole Milk
  • 1 Cup Shredded Swiss Cheese
  • 1 14.5oz can Dei Fratelli Petite Diced, strained
  • Hot Brown

  • 4 Pieces Thick Sliced Bread (sourdough recommended)
  • 8 Pieces Thick Sliced bacon
  • 8 Slices Yellow Sharp Cheddar Cheese
  • 4 Thick Sliced Turkey. About 1/2 pound each (from deli recommended)
  • 4 Cup Tomato Gravy recipe
  • 4 Green Onion Tops, chopped
Dei Fratelli Hot Brown

Tomato Gravy

1. In a small sauce pan add cubed butter, flour, and milk and set to medium high. Stir to combine ingredients until it forms a thick sauce. About 4 minutes.

2. Lower heat to low and stir in cheese in batches until completely melted.

3. Add salt and pepper to taste.

4. Take the sauce off of the heat and gently fold in strained Dei Fratelli Petite Diced Tomatoes. Set the sauce to the side.

Hot Brown

5. Preheat oven to 350℉.

6. Cook bacon as per instructions and place on paper towel to cool down.

7. Line bread on a large sheet tray. Add turkey, bacon and cheese in that order to the bread.

8. Ladle gravy onto sandwiches and place sheet tray into oven.

9. Cook sandwiches in oven until cheese is melted, and sauce just begins to brown, about 5-6 min.

10. Carefully remove sheet tray from oven and remove sandwiches using spatula.

11. Garnish with chopped green onion and serve immediately.




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Blackbean Rice Burger

Prep Time: 20 min | Cook Time: 8 min | Servings: 6
Ingredients:
  • 2 1/2 cups Cooked White Rice
  • 1 cup Black Bean, drained
  • 1 (14.5oz) Can Dei Fratelli Chopped Mexican, drained, 1/2 cup for recipe, reserve the rest for garnish
  • 1 Cup Garbanzo Bean, drained and ground
  • 1 Tbsp Olive Oil
Seasoning:
  • 1/2 tsp Cumin
  • 1/2 tsp Granulated Garlic
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
Dei Fratelli Black Bean Burger

1. Cook rice as per instructions and cool down.

2. In a food processor, ground the garbanzo beans into a paste.

3. In a separate large bowl, mix together the cool rice, black beans and Dei Fratelli Chopped Mexican Tomatoes.

4. Take 1 ⅓ cups of the black bean mixture and add to the ground garbanzo beans in the food processor. Blend together until mixed well.

5. Take garbanzo mixture from the food processor and add back to the black bean mixture in the bowl, along with the seasoning and mix together.

6. Take 4 ounces of the finished mix (½ Cup measure) and press into patties about ¾ inch thick.

7. In a saute pan on medium heat, add the Tbsp olive oil. When hot, add patty and cook for 3 minutes each side.


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Blackbean "Vegan Meatball" w/Spaghetti Squash

Prep Time: 25 min | Cook Time: 55 min | Servings: 6
Ingredients:
  • 2 Spaghetti squash
  • 1 14 oz. Can Dei Fratelli Tomato Sauce
  • 2 1/2 Cups Cooked White Rice
  • 1 Cup Black Bean (drained)
  • 1 14.5 oz. Can Dei Fratelli Chopped Mexican, drained (1/2 Cup for recipe, reserve remaining for garnish)
  • 1 Cup Garbanzo Bean, drained, ground
  • 1 tbsp. Olive Oil
  • Seasonings:
  • 1/2 tsp. Cumin
  • 1/2 tsp. Granulated Garlic
  • 1/2 tsp. Salt
  • 1/4 tsp. Black Pepper
Dei Fratelli Black Bean Meatballs and Spaghetti Squash

Directions:

1. Preheat oven to 400ºF. Roast squash flesh side down until tender, about 40 minutes.

2. Cook rice as per box instructions and cool down.

3. In a food processor, ground the garbanzo beans into a paste.

4. In a separate large bowl, mix together the cool rice, black beans and Dei Fratelli Chopped Mexican Tomatoes.

5. Take 1 1/3 Cup of the mixture from step three and add to the ground garbanzo beans in the food processor. Blend together until incorporated.

6. Take mixture from the food processor in step four and add back to the mixture in the bowl from step three along with the seasoning and mix together.

7. Take one ounce each of mix and roll into balls.

8. Heat olive oil in large sauté pan over medium high heat. Add meatballs, turning them in the pan periodically until golden brown. About seven minutes.

9. Scrape the squash out with a fork and add to a sauté pan on medium heat. Add Dei Fratelli Sauce to pan and mix thoroughly.

10. Serve squash in a bowl and add black bean balls. Garnish with parsley.


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Mexicali Chicken Salad Sandwich

Prep Time: 10 min | Cook Time: 2 min | Servings: 8
Ingredients:
  • 2 Cups Refried Beans
  • 10 oz. Cream Cheese 1/3 Fat
  • 1 Cup Dei Fratelli Chopped Mexican, drained. Reserve the rest
  • 1 Tbsp. Chopped Spring Onion, 4 smaller or 2 larger, reserve tops
  • 2 Tbsp. Taco Seasoning
  • 1 Cup Reduced Fat Shredded Cheese
  • 1/2 Cup Light Sour Cream
  • 1 Pre-Cooked Rotisserie Chicken
Dei Fratelli Mexicali Chicken Sandwich

Directions:

1. In a mixing bowl, combine all ingredients, except chicken, with an electric mixer on medium speed until blended.

2. Pull the meat from a precooked chicken and combine with mixture.

3. Garnish with sliced red onion and cilantro and put on a roll for a delicious sandwich option.


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Terry Loves Johnny

Ingredients:
  • 1 (15 oz) can Dei Fratelli Tomato Sauce
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
  • 1 lb Ground beef
  • 1/2 Cup Onion, chopped
  • 1/2 - 1 Cup Celery, chopped
  • 1/2 - 1 tsp Salt (may need more after mixed with rigatoni)
  • 1/4 tsp Pepper
  • 1/2 tsp Garlic powder

Preparation:
Brown ground beef, chopped onion, and chopped celery in 4 quart pot, then add remaining ingredients. Simmer for at least 20 minutes. While sauce is simmering, prepare 1 lb rigatoni according to package directions. Drain pasta then toss with sauce. Allow to "rest" for at least 15 minutes, stirring occasionally. (The longer it sits, the better it "gits"!)


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Unstuffed Peppers

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Low Sodium Diced Tomatoes, undrained
  • 1 lb Ground beef
  • 2 Cups Water
  • 1 Green pepper, cut into 1/4-inch slices
  • 1 Onion, thinly sliced
  • 1 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 1/2 Cups Instant rice, uncooked

Preparation:
In a large skillet, brown beef; drain. Set beef aside and keep warm.

In the same skillet, combine water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in beef; return to the stove and heat through.


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Baked Hamburger Casserole

Ingredients:
  • 1 (28 oz) can Dei Fratelli Tomato Sauce
  • 1 1/2 lb Ground beef or turkey
  • 1 Cup Onion, chopped
  • 8 Cups Plain croutons
  • 2 (16 oz) cans Corn, drained
  • 2 Cups Mozzarella cheese, shredded
  • 6 Eggs
  • 2 Cups Milk
  • 1 Tbsp. Italian seasoning

Preparation:
Brown ground meat with onion. Season with salt and pepper to taste. Place 4 cups croutons in bottom of large baking dish. Mix the Dei Fratelli Tomato Sauce and corn with meat mixture. Spoon meat mixture evenly over croutons, then top with cheese and finally remaining 4 cups croutons. Beat eggs, slightly. Mix with milk and Italian seasoning. Pour over croutons in dish. Cover with foil and bake in a 325°F oven for 1 hour.

Serves 12.

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Beef Pizza

Ingredients:
  • 1 (28 oz) can Dei Fratelli Tomato Puree
  • 1 clove Garlic, minced
  • 1 medium Onion, chopped
  • 2 Tbsp. Oil
  • 1 tsp Sweet basil
  • 1/2 tsp Oregano
  • 1/3 Cup Parmesan cheese
  • 1 1/2 lb Ground beef
  • 2 - 1 lb loaves Frozen bread dough, thawed or already made pizza crust (2 pizzas)
  • 1 lb Mozzarella cheese
  • 1/4 tsp Pepper
  • 1 tsp Salt

Preparation: Sauté garlic & onion in oil until soft. Add tomato puree, seasonings and parmesan cheese. Simmer 1 hr stirring occasionally. Lightly brown meat, & crumble, then add to sauce mixture. Roll out bread dough in 2 circles 1/4" thick. Place on cookie sheet, pinch edges to form rim. Brush lightly with oil. Spread tomato sauce mixture. Top with mozzarella cheese. Bake at 425ºF for or until done.

Serves 4-6

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Cheesy Meat and Potato Bake

Ingredients:
  • 1 (14 1/2 oz) can Dei Fratelli Petite Diced Tomatoes, drained
  • 1 lb Ground beef
  • 1 medium Onion, chopped
  • 1 (15 oz) can Mixed vegetables, drained
  • 1/2 Cup Ketchup
  • 1/2 Cup cheddar cheese, shredded
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 1/2 Cup Mashed Potatoes

Preparation:
Preheat oven to 375ºF. In medium frying pan, cook meat and onion until meat is brown; drain and transfer to large bowl. Stir in Veg-All, tomatoes, ketchup, cheese, salt, and pepper. Pour into greased 3-quart casserole. Bake for 35 to 40 minutes or until bubbly around edges. Pipe mashed potatoes over top. Bake for another 10 minutes or until potatoes are golden brown.

Serves 4

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Chinese Style Steak

Ingredients:
  • 1 (28 oz) can Dei Fratelli Whole Tomatoes
  • 2 lb Steak fillets
  • 4 ribs Celery, sliced
  • 2 Onions, sliced
  • 1 small can Mushrooms, drained
  • 1/4 Cup Soy sauce
  • 1 can water chestnuts, sliced and drained
  • 1 can Bamboo shoots
  • 1 (16 oz) can Bean sprouts
  • 3 Tbsp. Cornstarch

Preparation:
Cut steak into strips. Quickly sear in a small amount of oil. Add celery, onions, mushrooms & tomatoes. Cook until tender. Blend cornstarch in & 1/4 cup water & stir into vegetables with soy sauce, water chestnuts, bamboo shoots and bean sprouts.

Simmer for 15 minutes. Serve over fluffy cooked rice.

Serves 6

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Classic Reuben Sandwich

Ingredients:
  • 1 1/4 Cup Silver Fleece Sauerkraut (drained)
  • 2 Tbsp Scallions, chopped
  • 1 1/3 Tbsp. Parsley, chopped
  • 8 slices Rye or pumpernickel bread (gluten-free bread optional)
  • 4 Tbsp. Thousand Island dressing
  • 1 stick Butter, softened
  • 3/4 lb Corned beef, sliced
  • 4 slices Swiss cheese

Preparation:
Preheat oven to 350°F. Combine Silver Fleece Sauerkraut, scallions, and parsley in mixing bowl. Toss until mixed well. Toast bread lightly and butter only the outside of each piece. Spread Thousand Island dressing on each inside of buttered bread slice. Add corned beef, seasoned sauerkraut, cheese and top with slice of bread (buttered side out). Place sandwich on cooking sheet, bake at 350°F until cheese melts or bread is toasted (approximately 3 minutes).

Makes 4 sandwiches.

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German Skillet

Ingredients:
  • 1 (14.5 oz) can Silverfleece Sauerkraut, drained, rinsed, and dry
  • 1 (15 oz) can Dei Fratelli Tomato Sauce
  • 8.5 oz packaged ready rice
  • 1 cup white onion, medium dice
  • 1 cup honey crisp apples peeled, large dice
  • 1 lb uncooked Bratwurst, casing removed
  • 8 oz bacon cut into tiles
  • 1/2 tsp black pepper
  • 1/8 tsp ground thyme
  • 1/8 tsp parsley

Preparation:
Preheat oven to 350°F. Warm the skillet over medium low heat and scatter the bacon tiles throughout. There should be room between pieces. Allow the fat to render and the bacon to become crispy and brown. 12-15 minutes. Remove the crispy bacon from the pan and add the bratwurst. Increase the heat to medium and brown the sausage pieces evenly. Cook them approximately 3/4 of the way through, some pink is okay, they will finish cooking later. Approximately 8 minutes. Remove sausage from pan. Now, add the apples, onions, and spices. Cook until they become lightly browned and soften. Next, add the sauerkraut and stir. Cook for 5-8 minutes and adjust heat if needed. Now it's time to build the skillet! Scatter the rice evenly over the sautèed veggies. Equally distribute the browned sausage and bacon over the rice. Finally, pour the Dei Fratelli Tomato Sauce over the meat. Cover the pan with its lid and place in the oven for 25-30 minutes. Remove from oven and check the rice in the center to make sure it's soft and cooked.

Chef's Tip: Serve with sour cream for a tangy smooth garnish.

Serves 4-6

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Italian-Style Swiss Steak

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Stewed Tomatoes
  • 2 lbs Round steak
  • 1/4 Cup Flour
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 Cup Celery
  • 1 medium Onion, chopped
  • 1 tsp Worcestershire sauce
Dei Fratelli Italian Style Swiss Steak Recipe
Preparation:
Cut meat into serving portions. In a separate bowl mix salt, pepper and flour together. Sprinkle beef with salt, pepper and flour. Brown in a small amount of oil. Place in a shallow baking dish then add remaining ingredients. Cover with foil or tight-fitting lid. Bake at 350°F for 2 1/2 hours.

Serves 6

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Mom's Meat Loaf

Ingredients:
  • 1 (8 oz) can Dei Fratelli Tomato Sauce
  • 2 lbs Ground beef or turkey
  • 2 Eggs
  • 2–3 Bread, sliced and cubed
  • 1 large Onion, diced
  • 1 tsp Salt
  • 1/2 tsp Garlic
  • 1/4 tsp Pepper
Dei Fratelli Mom's Meatloaf

Preparation:
Combine all ingredients and form into a loaf. Place in a shallow baking dish or loaf pan. Bake at 375 degrees for 45 minutes to 1 hour

Serves 8

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Mexican Rice Enchiladas

Ingredients:
  • 1 (14.5 oz) Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
  • 1/2 lb Ground beef or ground turkey
  • 1/4 tsp Cumin (optional)
  • 1/2 tsp Chili powder
  • 1 Cup Rice, cooked
  • 1 1/2 Cups Colby cheese (or cheese of your choice), shredded
  • 1 pkg Corn or flour tortillas

Preparation:
Cook rice while assembling remaining ingredients. In a medium sized non-stick skillet, brown ground meat. Add spices, chopped tomatoes and jalapenos and precooked rice and mix well. For each enchilada tortilla, place 1/2 cup mixture on a tortilla and spread evenly. Place tortillas in a microwave safe dish. Top with shredded cheese, and microwave on medium-high for 3-4 minutes.

Note: Leftover cooked chicken (shredded) could be substituted for the ground beef or ground turkey.

Serves 4

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Mom Hirzel's Goulash

Ingredients:
  • 1 (28 oz) Dei Fratelli Seasoned Diced Tomatoes
  • 4 Tbsp. Salad oil
  • 2 1/2 lb Beef stew meat, cubed
  • 2 Cup Onions, sliced
  • 2 cloves Garlic
  • 4 tsp Paprika
  • 1 tsp Salt
  • 1 Cup Water

Preparation:
In a dutch oven over medium-high heat, brown meat on all sides in hot oil. Remove meat and set aside. Reduce heat to medium and cook onions and garlic in drippings for about 5 minutes Add meat, paprika, diced tomatoes, water and salt.

Simmer for 2 hours or until meat is tender, stirring occasionally and adding more water if necessary. Serve over cooked noodles or spaghetti.

Serves 8

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Mexi-Corn Lasagna

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
  • 1 Cup Dei Fratelli Original Medium Salsa
  • 1 lb Ground beef
  • 1 (14.5 oz) can Corn, drained
  • 1 Tbsp. Chili powder
  • 1 1/2 tsp Ground cumin
  • 1 (16 oz) Low-fat cottage cheese
  • 2 Eggs, slightly beaten
  • 1/4 Cup Parmesan cheese, grated
  • 1 tsp Oregano
  • 1/2 tsp Garlic salt
  • 12 Tortillas
  • 1/4 Cup Cheddar cheese, shredded

Preparation:
Brown meat, drain. Add corn, medium salsa, chopped tomatoes and jalapenos, chili powder and cumin. Simmer, stirring frequently for 5 minutes Combine cottage cheese, eggs, parmesan cheese, oregano & garlic salt.

Arrange 6 tortillas in a lightly greased 13x9x2 overlapping as necessary. Top with meat mixture. Spread cheese mixture next. Arrange tortillas next. Repeat layers until all mixtures used. Top with cheddar cheese. Bake at 375 degrees for 30 minutes

Serves 4-6

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Oven Beef Stew

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Stewed Tomatoes
  • 2 lbs Beef stew meat
  • 5 stalks Celery, chopped
  • 5 Potatoes, chunked
  • 3 large Onions, chunked
  • 1 tsp Beef bouillon, dissolved in 1 Cup of water
  • 4 Carrots, chunked
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 Cup Tapioca
  • 2 Tbsp Vinegar
  • 1 Bay leaf
  • 1 can Mushrooms, drained
  • 1 clove Garlic, minced
Preparation:
Preheat oven to 325 degrees. Combine all ingredients in an oven safe pan or large casserole dish. Cover and bake for 3 - 4 hours.

Serves 6

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Quick Sauerkraut Dinner

Ingredients:
  • 1 (14.5 oz) can Silver Fleece Sauerkraut (drained)
  • 3 medium Potatoes
  • 1/2 Cup Water
  • 1 tsp Caraway seed
  • 1 lb Kielbasa, cut in serving pieces

Preparation:
Place potatoes and water in large skillet. Cover and simmer 10 to 15 minutes. Salt and pepper to taste (optional). Add sauerkraut and sprinkle with caraway seed. Arrange kielbasa on top. Cover and simmer 15 minutes.

Serves 4.

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Salsa Burgers

Ingredients:
  • 4 Tbsp. Dei Fratelli Original Salsa Medium
  • 1 lb Ground beef
  • 4 Cheddar cheese, sliced
  • 4 Monterey jack cheese, sliced
  • Hot pepper sauce to taste
Salsa Burgers

Preparation:
Preheat outdoor grill on high heat and lightly oil grate. Form ground beef into 4 individual patties. Grill patties over high heat for 2–4 minutes, then flip. Top cooked side of each patty with 1 tablespoon Dei Fratelli Original Salsa Medium and one slice of cheddar and monterey jack cheese. Add hot sauce as desired. Grill for 2–4 more minutes.

Serves 4

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Tomato Macaroni Beef

Ingredients:
  • 1 (28 oz) can Dei Fratelli Whole Tomatoes
  • 1 lb Ground beef
  • 1 large Onion, chopped
  • 1 Green pepper, chopped
  • 1 Cup Water reserved from macaroni water
  • 2 tsp Salt
  • 1 tsp Oregano
  • 1/4 Cup Butter
  • 8 oz Elbow macaroni
Dei Fratelli Mac Cheese Beef
Preparation:
Boil macaroni in quart-size pot. Brown beef. Saute onion, green pepper and butter on low heat until vegetables are soft. Mix beef, onion, green pepper, tomatoes, salt, oregano and the one cup water reserved from cooking the macaroni then bring to a boil. Add macaroni and serve.

Serves 6

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Italian Red Beans and Rice


Submitted by: Jan Peo - Lake Ozark, MO
Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Chopped Italian Tomatoes
  • 4 Cups Water
  • 2 Cups White rice
  • 1 tsp Salt
  • 2 Tbsp. Butter or margarine
  • 2 Tbsp. Butter or margarine (seperate from the first 2 Tbsp)
  • 1 lb smoked sausage or kielbasa, cooked
  • 1 small Onion, diced
  • 1 small Green or red pepper, diced
  • 1 (15 oz) can Red beans, drained
  • Salt and pepper to taste
  • 1 tsp Garlic powder
Preparation:
Boil water add salt and rice. Bring back to boil, lower heat and cover. Simmer on low heat for 20 minutes. Fluff with fork. Add butter or margarine and blend. Set aside.

To a large skillet melt butter, add onions, sausage and peppers. Sauté for five minutes. Add rice, beans and tomatoes. Mix well. Add garlic powder and salt and pepper.

Cook on medium heat till heated through.

Serves 6

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Pita Pizza

Ingredients:
  • 1/4 Cup Dei Fratelli Pizza Sauce
  • 1/2 Cup Pepperoni, chopped
  • 1/2 Cup Mozzarella cheese, shredded
  • 1/2 Cup Green peppers, lettuce or other favorite veggies toppings (optional)
  • 1 Pita bread round, cut in half

Preparation:
Place pepperoni, vegetables and mozzarella cheese in a resealable plastic bag. Pour Dei Fratelli Pizza Sauce into a separate resealable container. Wrap the pita bread in plastic wrap. Pack the both containers and pita bread, along with a spoon, in a lunch box or bag until lunchtime. Assemble pita pocket by spooning the cheese, pepperoni and vegetables onto each pita half and drizzling the pizza sauce on top.


 

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Chili Corn-Chip Casserole

Ingredients:
  • 2 lbs. Ground beef
  • 1 1/2 Cup Onion, chopped
  • 1 pkg. Taco seasoning mix
  • 1 can 28 oz. Dei Fratelli Tomato Sauce
  • 1 can 14.5 oz. Dei Fratelli Chopped Mexican Tomatoes & Jalapeños
  • 1 large bag Corn chips, crushed
  • 1 14.5 oz. can Pinto beans
  • 1 14.5 oz. can Black beans
  • 1 can Black olives, sliced
  • 3 Cups Cheddar cheese, grated
Preparation:
Brown meat with onions. Drain excess grease. Add seasoning mix, Dei Fratelli Tomato Sauce and Dei Fratelli Chopped Mexican Tomatoes & Jalapeños. Simmer for three minutes. In large casserole dish, layer ½ meat mixture, then each of crushed corn chips, pinto beans, black beans, olives and cheese. Repeat layering with all ingredients. Sprinkle cheese and corn chips on top. Bake at 350 degrees for 30 minutes.

Serves 6

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Cheesy Wonderful Penne Bake


Submitted by: Jan D. - Rochester, MN
Ingredients:
  • 1 jar (24 oz.) Dei Fratelli Fire Roasted Vegetable Pasta Sauce
  • 1 package Penne pasta
  • 2 Tbsp. Extra weight virgin olive oil
  • 1 Onion, chopped
  • 2 Garlic cloves, minced
  • 1 lb Italian sausage, cooked and drained
  • 1/2 Cup Red wine
  • 1 Tbsp Italian seasoning
  • 1 (8 oz) package Marscapone cheese
  • 2 Cups Mozzarella cheese, shredded
  • Salt and pepper to taste
Pene Bake

Preparation:

Pre-heat oven to 350 degrees. Boil the Penne pasta in a large pot of boiling salted water as per package directions and then drain.

In a large fry pan, fry italian sausage until completely cooked. Remove from pan and set aside. Empty grease out of pan and wipe clean. In the same fry pan add olive oil, add onions and cook for several minutes, add minced garlic and cook another minute. Add jar of pasta sauce, rinsing jar with 1/2 cup wine and add to pan. Add italian seasoning and salt and pepper to taste. Add cooked sausage and mix well. Add the marscapone cheese and stir until melted. Add in cooked pasta and mix well.

Place in a 9x13 pan and place mozzarella cheese on top. Bake for 30-40 minutes or until cheese in melted.

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Stuffed Peppers


Submitted by: Jenny D. - Toledo, OH
Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Low Sodium Diced Tomatoes
  • 1 jar (24 oz.) Dei Fratelli Three Cheese Pasta Sauce
  • 5 Peppers (green, red or yellow)
  • 1 1/2 lbs Ground chuck
  • 1 medium Onion, chopped
  • 1 Tbsp. Garlic
  • 1 tsp Basil
  • 1 tsp Cilantro
  • 2 tsp Parsley
  • 4 Cups Mozzarella cheese, shredded
  • 1 Boiling bag of instant rice, cooked
Dei Fratelli Stuffed Green Peppers

Preparation:

Mix ground chuck, onion, garlic, rice, cilantro, basil, parsely, tomatoes and 2 cups of cheese in a bowl set aside. Do not cook mixture.
Cut peppers in half and clean remove seeds.

Cover the bottom of your 9x13 pan with a little bit of the Three Cheese Pasta Sauce. Set aside.

Stuff mixture into the peppers and place in the pan. Top the pan of peppers with the rest of the Three Cheese Pasta Sauce.

Place in a 350 degree oven for 1 1/2 hours. When finished cover the peppers with the rest of the cheese Place back in the oven for approxx. 15 minutes until cheese is melted and browned.

Sprinkle with parsley and serve.

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Slow Cooker Short Rib Ragu


Submitted by: Ramona P. - Marietta, GA
Ingredients:
  • 2 (14.5 oz) cans Dei Fratelli Petite Diced Tomatoes, undrained
  • 1 (15 oz) can Dei Fratelli Pizza Sauce
  • 2 lbs Beef short ribs
  • 1/2 Cup Red wine
  • 2 Onions, diced
  • 1 1/2 tsp Italian seasoning

Preparation:

Combine all the ingredients in a large slow cooker. Cook on low for 8-10 hours or on high for 6 hours. Remove the short rib bones prior to serving. Serve over your favorite pasta or cooked slices of polenta.

Serves 4.

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Bachelor Bolognese


Submitted by: William J. - Moore, SC
Ingredients:
  • 1 (28 oz) can Dei Fratelli Seasoned Diced Tomatoes
  • 1 (15 oz) can Dei Fratelli Tomato Sauce
  • 1 lb Penne, bowties or small shells
  • 6 oz Thick bacon, sliced and chopped
  • 8 oz Mushrooms, sliced
  • 1 lb Ground italian sausage, hot or mild
  • 1 lb Italian sausage, cooked and drained
  • 2 Tbsp. Olive oil
  • 1/2 Cup Dry red wine
  • 1/2 Cup Chicken broth
  • 1 Tbsp. Tomato paste
  • 1 tsp Sugar
  • 1 Tbsp. Unsalted butter
  • 3/4 Cup Heavy cream
  • 2 cloves Garlic, minced
Bachelor Bolognes
  • 1/4 tsp Dried thyme
  • 1/4 tsp Dried rosemary
  • 1/4 tsp Dried oregano
  • 1 tsp Pepper
  • Salt, to taste

Preparation:

Heat olive oil in skillet over medium high heat, add bacon, and cook thoroughly to render the fat, approximately five minutes. Remove the skillet from the heat, transfer bacon to a plate and set aside. Add the mushrooms to the empty, but still hot skillet, saute the mushrooms in the bacon fat on medium high heat, until they are lightly browned. Remove the skillet from the heat, transfer the mushrooms to the plate with the bacon, and set aside. Add the Italian sausage to the empty, but still hot skillet, saute the sausage over medium high heat until lightly browned. Add red wine and let liquid reduce by half.

In a separate large saucepan, bring the seasoned diced tomatoes, tomato sauce, tomato paste, dried herbs, sugar, salt and pepper to a simmer over medium high heat, stirring occasionally until heated through and the flavors are blended. Add the bacon and mushrooms to the saucepan with the tomato mixture, bring to a simmer over medium high heat, stirring occasionally until heated through and the flavors are blended.

Remove the pan with the Italian sausage from the heat, add garlic to the pan, and stir until the garlic is fragrant and pale golden. Add the Italian sausage and the chicken stock to the saucepan with the tomato mixture, bring to a simmer over medium high heat, stirring occasionally until heated through and the flavors are blended.

Meanwhile, bring 4 quarts of water to a boil. Add salt and pasta to the pot and cook pasta according to the manufacturer's instructions.

Add butter and cream to the sauce, and stir to incorporate, adjust seasoning as necessary. Add the sauce to the cooked pasta.

I like to serve this pasta dish 'family style', in a large bowl, sprinkled with parmesan cheese, accompanied by a green salad, some nice bread and a suitable wine.

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Stuffed Zucchini

Ingredients:
  • 2 (10.75 oz) cans Dei Fratelli Tomato Soup
  • 2 Tbsp. Oil
  • 1 lb Ground beef
  • 1 medium Zucchini
  • 1 can Mushrooms
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 Cup Mozzarella, shredded

Preparation:
Cut zucchini in half. Scrape inside zucchini out. Brown ground beef and zucchini in oil. Salt and pepper to taste. Place zucchini shells in large casserole dish.

Return meat and zucchini mixture to shells. Pour tomato soup over the top. Bake at 350 degrees for 30 minutes. Add cheese to the top. Bake for an additional 10 minutes.

Serves 4-6

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Quick Chili

Ingredients:
  • 1 (28 oz) can Dei Fratelli Stewed Tomatoes
  • 2 (8 oz) cans or 1 (15 oz) can Dei Fratelli Tomato Sauce
  • 1 lb Ground beef
  • 2 Tbsp. Oil
  • 1 medium Onion, diced
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 tsp Chili powder
  • 2 (15 oz) cans Kidney beans

Preparation:
Brown the ground beef and onion in oil. Add seasonings, then add tomatoes, tomato sauce and kidney beans. Simmer for 15-20 minutes.

Serves 6-8

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Steve's Crock Pot Chili Recipe


Submitted by: Steve Ulrich, Columbus OH
Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Stewed Tomatoes
  • 1 (28 oz) can Dei Fratelli Tomato Sauce
  • 1 can Light red kidney beans
  • 1 can Great northern beans
  • 1 can Pinto beans
  • 1 small can Whole kernel corn with peppers
  • 1/2 tsp salt
  • 1/2 tsp Pepper
  • 2 1/2 tsp Chili powder
  • 2 Tbsp. Dry Onion, minced
  • 1 1/2 - 2 pounds Sirloin meat, chopped (cooked in frying pan)
  • small amount Basil
  • Sprinkle with several dashes of cinnamon to taste
  • 1/2 tsp Oregano

Preparation:
Put all ingredients in crock pot. Cook in a crock pot on low for 6 hours.

Serves 6

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Skillet Barbecued Steak


Submitted by: Ann Rozzi - Rochester, NY
Ingredients:
  • 1 (10.75 oz) can Dei Fratelli Tomato Soup
  • 2 lb Steak (round or flank,) 3/4 inch thick
  • 2 Tbsp. Flour
  • 2 Tbsp. Shortening
  • 1/3 Cup Onion, chopped
  • 1/3 Cup Celery, chopped
  • 1 clove Garlic, minced
  • 2 Tbsp. Brown sugar
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. Lemon juice
  • 2 tsp Prepared mustard
  • dash of Tabasco

Preparation:
Put flour in bowl, dip steak into bowl, covering both sides of steak in flour. Patting flour into steak, with hands. Put shortening in large 19 inch frying pan, or skillet. After melted, place steak, brown on both sides, add onion, celery and garlic. Add soup, sugar, Worcestershire sauce, lemon juice, mustard and Tabasco sauce. Stir well, cover. Cook on low on top of stove for about 1 and 1/2 hours, or until tender.

Note: Double the sauce ingredients, for additional barbecue sauce to serve over rice, or mashed potatoes.

Serves 8

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Moroccan-Spiced Tomato Eggplant Short Ribs


Submitted by: Nancy Vaziri - Frankfort, IL
Ingredients:
  • 1 (28 oz) can Dei Fratelli Crushed Tomatoes
  • 4 Tbsp Canola oil, divided
  • 1 large Onion, halved and thinly sliced
  • 1/2 tsp each: Ground cinnamon, coriander, cumin, salt, and pepper
  • 2 lbs Boneless beef short ribs, cut into 1" pieces
  • 1 Cup Beef broth
  • 1/4 Cup Fresh parsley, finely chopped, extra for garnish
  • 2 medium Eggplants, peeled, cut lengthwise and quartered

Preparation:
In a large Dutch oven, heat 2 Tbsp canola oil, add onions; cook on medium heat until lightly browned. Add the spices, salt and pepper and cook for 2 additional minutes. Add the short ribs and sauté until meat is browned on all sides. Reduce heat to simmer, stir in Dei Fratelli crushed tomatoes, beef broth and chopped parsley. Cover pot and simmer for 2 hours or until meat is fork tender.

In a large skillet, heat 2 Tbsp canola oil over medium heat. Add the eggplant to the skillet and sauté until browned on all sides. When the meat is done cooking add the eggplant to the tomato-beef mixture and cook together another 30 minutes to heat through. Garnish with additional chopped parsley.

Serving suggestion: Our family serves this dish with saffron seasoned Basmati rice.

Serves 8

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Taqueria Taco Lasagna


Submitted by: Nancy V. - Frankfort, IL
Ingredients:
  • 2 (16 oz) jars Dei Fratelli Original Salsa Medium
  • 1 cup Dei Fratelli Stewed Tomatoes with juice, coarsely chopped
  • 1 lb ground beef
  • 1 package taco spices and seasoning mix
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup corn, drained and rinsed
  • 12 flour tortillas
  • 2 cups shredded Mexican style cheese
  • Non stick spray
  • Toppings: The extra Dei Fratelli Original Salsa Medium, sour cream, shredded lettuce cilantro, chopped green onions, black olives

Preparation:

Place ground beef in a large deep sauté pan. Cook over medium high heat until brown. Drain fat. Add taco spice and seasoning mix, corn, black beans, Dei Fratelli Original Salsa and Dei Fratelli Stewed Tomatoes, stir to combine and bring to a boil cover with lid. Reduce heat and simmer for 15 minutes.

Preheat oven to 375 degrees. Prepare an 8x8 baking dish by spraying with non-stick spray. Place three tortillas to fit the bottom of the dish. Spread 1/4 of the meat sauce on top. Spread 1/4 cheese on top. Repeat these steps until you have four layers. Bake 30 minutes. Cool 10 minutes before slicing. Top with extra salsa and sour cream.

Servings: 4-6

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Bistro Beef Barbecue Sandwiches


Ingredients:
  • 1 (14.5oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
  • 1 (14.5oz) can Dei Fratelli Chili Ready Diced Tomatoes
  • 1 Boneless beef sirloin tip roast, about 4 lb
  • 4 cloves Garlic, peeled and sliced
  • 2 Tbsp. Worcestershire sauce
  • 1/2 Cup Brown sugar
  • 1/4 Cup Balsamic vinegar
  • 1 tsp Allspice
  • 1 tsp Salt
  • 1/2 Cup Red wine, dry
  • 1/2 tsp Black pepper
  • 1 Tbsp. Olive oil
  • 8-10 Sesame buns, split and lightly toasted
  • Coleslaw
Bistro Beef Barbecue Sandwiches

Preparation:

Place beef on work surface. With a sharp knife cut slits in the roast and insert slices of garlic. Season beef with salt and black pepper. Heat olive oil in a large skillet over medium high heat. Add beef and brown all over. Place beef into a slow cooker. Pour wine into skillet and deglaze the pan. Then stir in the both cans of tomatoes, Worcestershire sauce, brown sugar, vinegar and Allspice. Stir to combine. Pour this mixture over roast. Place lid on cooker and cook on low for about 6-8 hours, or until beef is fork tender.

Remove beef from cooker and using two forks , shred the beef. Return beef to cooker and stir into the sauce. For each sandwich, spoon beef onto bottom half of bun and top with slaw and top of bun. For leftovers, place into a bowl and refrigerate up to 3 days. Great leftover when mixed with 1 can pinto beans and 1/2 tsp chili powder.

Pan: Crock pot

Servings: 8-10


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Nacho Mama's Chili


Ingredients:
  • 1 (14.5oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
  • 1 (28oz) can Dei Fratelli Crushed Tomatoes
  • 1/2 Cup Dei Fratelli Chipotle Salsa, Medium
  • 2 cloves Garlic, minced or pressed
  • 1 Sweet onion, diced
  • 1/4 tsp Black pepper, freshly ground
  • 3/4 tsp Fine sea salt
  • 1 Tbsp Grapeseed oil
  • 1 2/3 lb Ground chuck
  • 1 (1.25oz) pouch Taco seasoning mix, mild
  • 1 Tbsp. Cumin
  • 2 Cups Beef broth, reduced sodium
  • 6oz Chocolate stout beer
  • 1/8 tsp Sugar
  • 2 (15oz) cans Pinto beans, drained and rinsed
  • Sour cream
  • Cheddar cheese, shredded
  • Cilantro, freshly chopped
  • Tortilla chips
Nacho Mama's Chili

Preparation:

Heat oil in a large pot over medium-high heat. Add chuck, salt and pepper; brown well, stirring frequently. Drain and return pot to heat.

Add onion, taco seasoning and cumin; stir until onion is tender. Add garlic; stir 10 seconds. Add crushed tomatoes, Mexican tomatoes, broth, salsa, stout and sugar; stir until well mixed.

Bring mixture to a boil; reduce heat and simmer about 30 minutes, stirring occasionally. Add beans, simmer 15 minutes. Taste and adjust seasonings.

Ladle chili into individual bowls. Spoon a generous dollop of sour cream over the center of each; sprinkle with cheddar and cilantro. Serve with tortilla chips.

Pan: Stock pot

Servings: 8-10


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Irish Stew with Colcannon


Ingredients:

For Stew:

  • 1 (14.5oz) can Dei Fratelli Stewed Tomatoes
  • 3 lbs Beef or lamb roast, cut into 1/2 inch cubes
  • 1 Tbsp. Vegetable oil
  • 2 cloves Garlic, minced
  • 2 Tbsp. Rice flour
  • 1 Cup Carrots, coursely chopped
  • 1 Cup Onion, coursely chopped
  • 2 Bay leaves
  • 1 tsp dried Thyme
  • 1 tsp Sea salt, coursely ground
  • 1/2 tsp Black pepper
  • 2 Tbsp. Worcestershire sauce
  • 1 pint Beer, dark (Harp, Bass or Newcastle recommended)
  • For colcannon:

  • 3 slices Bacon, thick
  • 2 lb Russet potatoes, peeled and cut into cubes
  • 2 Cups Silver Fleece Sauerkraut
  • 1/4 Cup Milk, warmed
  • 2 Tbsp Butter
  • 1/2 tsp Salt
  • 2 Tbsp Parsley, freshly minced
  • 1/4 tsp Black pepper
Irish Stew with Colcannon

Preparation:

1. Preheat oven to 325 degrees

2. Heat vegetable oil in a large dutch oven over medium-high heat until very hot, and brown the meat in 2 seperate batches, makng sure that all sides brown. Return all meat to dutch oven, sprinkle with flour, and stir lightly in order to coat the meat. Stir in onion, carrots, beer, tomatoes, bay leaves, thyme, 1 tsp salt, 1/2 tsp pepper, garlic, and Worcestershire sauce. Bring mixtue to a boil and cover.

3. Place the dutch oven into the preheated oven and cook for 45 minutes: uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, generally about 45 more minutes.

4. Place the bacon in a large, deep skillet, and cook over medium-high heat, until evenly browned. Drain bacon, crumble, and set aside.

5. During the last 30 minutes start the colcannon: Place the potatoes into a large pot with salted water. Bring to a boil, reduce heat, cover and let simmer until tender. Drain and allow to steam dry.

6. While potatoes are boiling place kraut in a microwave safe container with a little water and steam it to your liking (2 minutes in most microwaves).

7. Place potatoes into a bowl with milk and add butter, salt and pepper and mix until smooth.

8. Add kraut and bacon to potatoes and mix with spoon to basically fold in the ingredients.

9. To serve, place a scoop of colcannon into a bowl and hollow out the middle. Ladle in the stew and enjoy.

Pan: Large baking dish

Servings: 6


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Traditional Spaghetti and Meatsauce

Ingredients:
  • 1 lb Whole-wheat spaghetti
  • 2 tsp Extra-virgin olive oil
  • 1 large Onion, finely chopped
  • 1 large Carrot, finely chopped
  • 1 Stalk celery, finely chopped
  • 4 Cloves garlic, minced
  • 1 Tbsp. Italian seasoning
  • 1 lb Lean (90% or leaner) ground beef
  • 1 28-ounce can Dei Fratelli Crushed Tomatoes
  • 1/4 Cup Chopped flat-leaf parsley
  • 1/2 tsp Salt
  • 1/2 Cup Grated Parmesan cheese
Spaghetti and Meat Sauce

Preparation:
Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.

Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes.

Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes. Increase heat to high. Stir in tomatoes and cook until thickened, 4 to 6 minutes. Stir in parsley and salt.

Serve the sauce over the pasta, sprinkled with cheese.


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Beefy Buffalo Chili

Ingredients:
  • 1 lb Ground buffalo meat
  • 3/4 lb Ground beef chuck
  • 1 large Onion, diced
  • 3 cloves Garlic, minced
  • 1 (28 oz) can Dei Fratelli Tomato Sauce
  • 1 (14.5 oz) can Dei Fratelli Diced Tomatoes (with juice)
  • 1 Dried red chile pod, soaked in hot water and then processed to a pureè
  • 2 Tbsp. Chili powder
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 2 Tbsp. Chili
  • 1 tsp Cumin
  • 1 tsp Brown sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp All spice
  • 1 Bay leaf
  • 1 12-oz Bottle Milk Stout Beer
  • 2 cans White beans (or pintos or black beans), drained and rinsed
  • Salt and pepper, to taste
Beefy Buffalo Chili

Preparation:
Preheat a large pot or Dutch oven to medium-high. Crumble the beef and buffalo into the pan and cook until well-browned. Remove the meat and place in a bowl then drain off half the fat and discard. Sautè onion and garlic in remaining fat until translucent. Return the meat to the pot and increase heat to medium-high. Add the canned tomatoes and tomato sauce and bring up to a gentle boil while scraping all the browned bits off the bottom of the pan.

Add the chile puree and remaining spices. Stir well and bring up to a boil for one more minute. Slowly pour in the bottle of stout and bring the pot back up to a boil for 5 minutes uncovered. Add tomato paste and whisk in well. Reduce heat to low and cover and simmer for one hour. Skim off any surface fat during cooking. Add the beans, salt and pepper. Simmer covered for another hour on low, checking for seasonings as you go. Serve the chili topped with your choice of garnishes alongside a pint of your favorite stout.


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Baked Ziti

Ingredients:
  • 1 (16 ounce) package Dry ziti pasta
  • 1 lb Lean ground beef
  • 1 Onion, chopped
  • 2 jars (24 oz.) Dei Fratelli Homestyle Pasta Sauce
  • 6 ounces Sliced provolone cheese
  • 6 ounces Sliced mozzarella cheese
  • 1 1/2 Cups Sour cream
  • 1/2 Cup Grated Parmesan cheese
  • 1/4 Cup Chopped fresh basil
Baked Ziti

Preparation:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet, brown beef over medium heat. Add onions; sauté until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes. Preheat oven to 350 degrees F.

In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream. Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.


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Easy Sloppy Joes

Ingredients:
  • 1 can (10.75 oz) Dei Fratelli Gluten-Free Tomato Soup
  • 1 pound Ground beef cooked and drained
  • 1/4 Cup Water
  • 1 Tbsp. Worchestshire
  • 2 Tbsp. Brown sugar
Dei Fratelli Sloppy Joes

Preparation:
Combine all ingredients in a large stock pot. Simmer on medium heat until hot. Serve on buns!

Serves 4-6

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Truly Tomato Bolognese Sauce


Ingredients:
  • 1 26.46 oz box of Dei Fratelli Truly™ Finely Chopped Tomatoes with Onion, Carrot and Celery
  • 2 Tbsp. Butter
  • 8 ounces Ground beef
  • 8 ounces Ground pork
  • 8 ounces Ground veal
  • 1 1/2 Cups Whole milk
  • 1 1/2 Cups Dry white wine
  • Salt and Pepper

Preparation:

Heat butter in a heavy bottomed Dutch oven over medium heat until foaming; add ground meats, using a wooden spoon break meat into 1 inch pieces and for about 1 minute. Add milk and stir, continue to break the meat into ½ inch pieces; bring to a simmer and cook, stirring to break meat into small pieces, until almost all the liquid has evaporated. Using a wooden spoon, break up any remaining clumps of meat. Add wine and bring to a simmer, cook stirring occasionally until all the liquid has evaporated. Add tomatoes and season to taste with salt and pepper. Bring to a simmer, then reduce heat to medium-low and cook until the sauce has thickened, 20 to 30 minutes. Serve with cooked pasta or make into a lasagna (recipe follows).


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Truly Tomato Lasagna Bolognese


Ingredients:
  • 1 recipe Bolognese sauce
  • 4 Tbsp. Unsalted butter
  • 1/4 Cup Flour
  • 4 cups Whole milk
  • 3/4 tsp Salt
  • 15 Sheets no boil lasagna noodles, pre-soak
  • 2 Cups (4 ounces) Parmesan, grated

Preparation:

FOR THE BECHAMEL (white sauce): Make the bechamel by melting the butter in a small skillet and stirring in the flour, to make a roux. Cook for a few minutes. Heat the milk in a medium saucepan over medium high heat; add the butter-flour mixture to the milk. Bring to a boil, whisking frequently. Add salt, reduce heat to medium-low, and continue to stir, simmer 10 minutes or until sauce has thickened. Transfer sauce to a bowl and cool until just warm to the touch.

CONSTRUCTING THE LASAGNA Make sure oven rack is in middle position in the oven. Preheat to 425 degrees. Place noodles in a 9 X 13 baking dish, cover with very hot water, soak for 5 minutes, and occasionally agitate noodles to prevent them sticking to one another. Remove noodles from water, place in single layer on kitchen towels. Dry baking dish and grease lightly with cooking spray. Stir warmed meat sauce and white sauce. Mix ¾ cup white sauce in to meat sauce, stir to combine.

Distribute 1 cup meat sauce in bottom of greased baking dish. Place 3 noodles in a single layer on top of meat sauce. Distribute 1 ¼ cups of meat sauce evenly over noodles. Drizzle 1/3 cup béchamel evenly over meat sauce. Sprinkle 1/3 cup Parmesan evenly over béchamel, repeat layering process 3 more times. Place final 3 noodles on top and cover completely with remaining bechamel sauce. Sprinkle evenly with remaining Parmesan.

Spray a large piece of foil with non-stick spray and cover lasagna; bake until bubbling, about 30 minutes. Remove foil, increase oven heat to 450 degrees and continue to bake until top of lasagna starts to brown, about 15 minutes. Remove from oven; allow to stand for 15 minutes before to serving.


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Truly Tomato Spaghetti a la Puttanesca


Ingredients:
  • 1 26.46 oz box Dei Fratelli Truly™ Petite Cut Tomatoes
  • 1/4 Cup Olive oil
  • 1 ounce Anchovy fillets (about 4)
  • 1 clove of garlic
  • 1 tsp Red pepper flakes
  • 3 ounces Black olives (about 6-8)
  • 2 tsp Capers
  • 1/2 tsp Salt
  • Black pepper, freshly ground
  • 3/4 Cup Flat leaf parsley, chopped
  • 1 package of Spaghetti – cook per package instructions

Preparation:

Put a large pot of salted water on and cook the pasta according to the package instructions. Heat olive oil in a large heavy bottomed sauté pan over medium heat as the pan starts get warm add the anchovy fillets, allow them to fry and melt, add garlic, red pepper flakes olives and capers, and cook for a couple of minutes stirring often. Add tomatoes, bring mixture to a boil, and reduce heat, and simmer, for about 5 minutes stirring frequently. Taste and correct seasonings as necessary. When the pasta is ready, drain it in a colander, reserving some of the cooking liquid. Toss the hot spaghetti with the hot tomato sauce, add parsley. If the sauce appears too dry, add additional olive oil and some of the reserved cooking water from the pasta – the sauce should be nice and loose and silky. Serve immediately.

Servings: 4-6

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Tomato-Meatball Soup with Grilled Cheese


Ingredients:

For soup:

  • 1 (28oz) can Dei Fratelli Crushed Tomatoes
  • 28oz Chicken broth
  • 1 Lemon
  • 1 Onion, chopped
  • 1 clove Garlic, minced
  • 1 tsp Salt
  • 1 tsp Pepper

For meatballs:

  • 1.5 lb Ground Turkey
  • 1 tsp Red pepper flakes
  • 1 tsp Salt, grated
  • 1 tsp Garlic powder
  • 1 tsp Oregano
  • 2 tsp Dijon mustand
  • 1 Egg
  • 1/4 Cup Panko breadcrumbs

Preparation:

1. For the soup: Saute the onion and garlic in some olive oil. Add the tomatoes, broth, lemon, and bay leaf. Season with salt and pepper. Let this simmer for 20 minutes.

2. Working in batches, pour the soup into a blender and mix until smooth.

3. For the meatballs: Preheat the oven to 400 degrees. Mix all the ingredients into a bowl and stir until just combined. 3. Line a baking sheet with foil and spray generously with non-stick spray. These meatballs are pretty sticky, but that's OK because they're turkey and you need the extra moisture to ensure they don't dry out.

4. For the grilled cheese:The more cheese, the better. White cheddar, fontina, or mozzarella work well here.

Pan: Frying pan and 14x14 baking sheet

Servings: 6


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Zippy Zesty Meatloaf


Submitted by: Jan P. - Lake Ozark, MS
Ingredients:
  • 3/4 (14.5 oz) Cup Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
  • 1/2 Cup or balance of can Dei Fratelli Chopped Mexican Tomatoes and Jalepenos
  • 1 lb Ground beef
  • 1/2 lb Ground pork
  • 1 (1.25 oz) packet Meatloaf seasoning
  • 1 Egg, beaten
  • 1 1/2 Cup Saltine crackers, crushed fine

Preparation:

Preheat oven 350 degrees.

Mix all ingredients except final cup of Dei Fratelli Chopped Mexican Tomatoes and Jalepenos. Form into meat loaf and place in ungreased 9x13 baking pan.

Bake at 350 for 45 minutes. Pour rest of can of Dei Fratelli Chopped Mexican Tomatoes and Jalepenos over meatloaf and continue to bake for another 15 minutes.


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Truly Shanghai Steak


Ingredients:
  • STEAK
  • 1 1/2 lbs flank steak thin sliced 1/8 inch thick
  • 4 tablespoon crushed pineapple
  • 4 tablespoon soy sauce
  • 3 tablespoon olive oil
  • 3 tablespoon Thai chili garlic
  • 1 tablespoon Worcestershire sauce
  • VEGETABLES
  • 1 1/2 cup Dei Fratelli Truly™ Rustic Cut Tomatoes
  • 1 1/3 cup green pepper cut into planks then cut on angle to form triangle
  • 1 1/3 cup yellow pepper cut into planks then cut on angle to form triangle
  • 1 1/3 cup sweet onion cut thick slices then angle cut to form triangle
  • 4 tablespoon olive Oil
  • GARNISH
  • 2 teaspoon thyme - washed, chopped 1/4 cup chopped almonds
  • RICE
  • 2 cups brown rice prepared or microwaved
Dei Frtelli Truly Shanghai Steak

Preparation:

Thinly slice steak - 1/8 inch slices. Put steak in bowl with chili garlic, 3 Tbsp olive oil, soy sauce, crushed pineapple and Worcestershire sauce. Put in fridge for at least 20 minutes. Heat up large skillet or wok with 3 Tbsp olive oil over high heat until lightly smoking. Add marinated meat with sauce (CAUTION - will splatter. Cover with lid but do not seal). Move/shake pan and stir meat, when meat is browned, add peppers, onions, and tomatoes then cook quickly heat rice and place on plate or in bowl. Pour steak mix over rice then sprinkle with almonds and thyme.

Servings: 4

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Sloppy Joes Bowls

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
  • 1 pound of ground beef
  • 1 Tbsp. olive oil
  • 1/2 cup chopped onion
  • 1/2 cup of red pepper
  • 1/2 cup chopped carrots
  • 1/2 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 1 1/2 Tbsp. chili powder
  • 1 Tbsp. tomato paste
  • 1 Tbsp. distilled white vinegar
  • 1 tsp ground black pepper
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 2 cans refrigerated pizza crusts (such as Pillsbury™)

Preparation:
Pizza Dough
Lightly coat the inside of the nonstick muffin tin with cooking spray, set aside. Roll out pizza crust on a flat surface. Cut into 4" squares and place one square into each muffin cup. Cook 400°F for approximately 5 minutes or until golden brown.

Sloppy Joes
Heat ground beef and cook until browned and set aside. In a seperate skillet, heat olive oil over medium heat and add in onion, celery, carrot, green pepper, and garlic; sautè until tender. Add ground beef, stir in Dei Fratelli Petite Diced Tomatoes, chili powder, tomato paste, vinegar and pepper. Cover, reduce heat and simmer for 5 minutes.

Stir in kidney beans, and cook an additional 5 minutes. Remove baked pizza crust from tin and place on plate. Spoon Sloppy Joes mixture into each pizza crust cup and serve immediately. Serves 8.


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Firehouse Chili

Ingredients:
  • 1 (28 oz) can Dei Fratelli Crushed Tomatoes
  • 1 Tbsp. olive oil
  • 1 large clove garlic, smashed
  • 1 jalapeño, diced
  • 1 onion chopped & divided
  • 1/2 pound ground beef
  • 2 Tbsp. chili powder
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 medium red bell pepper, diced
  • 1 cup carrot, diced
  • 1/2 tsp brown sugar
  • Salt to taste
  • 1 Tbsp. cilantro, optional
  • 1 cup shredded cheese, optional
Dei Fratelli Firehouse Chili

Preparation:
In a large saucepan heat oil over medium-high heat until hot, but not smoking. Toss in garlic, jalapeño and all but 1/2 of the onion, then cook, stirring frequently, for 2-3 minutes, until onions become translucent. Add beef and continue to cook, breaking up meat with a wooden spoon, until browned, about 2 to 3 minutes. Stir in chili powder and cook for 1 more minute. Add Dei Fratelli Crushed Tomatoes, kidney beans, bell pepper, carrot, brown sugar, and salt to taste. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes. Divide among 4 bowls and garnish with the remaining onion. Add optional cilantro and shredded cheese.


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Red, White, and Blue Sliders

Ingredients:
  • 4 Tbsp. Dei Fratelli Tomato Sauce
  • 4 Tbsp. Dei Fratelli Tomato Sauce
  • 2 oz. blue cheese, crumbled
  • 1 lb. ground beef {80/20}
  • Salt & pepper, to taste
  • 1/4 cup chopped sweet onions
  • lettuce
  • 16 slider rolls or sandwich bread cut out into circles
  • Sliced cheddar cheese
  • 1 cup sliced strawberries (optional)
  • Blue Cheese Sauce (optional)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 Tbsp. white vinegar
  • 4 tsp granulated sugar
  • Salt & pepper, to taste

Preparation:
Preheat outdoor grill to medium high heat. In a small bowl, stir together all ingredients for the blue cheese sauce. Refrigerate.

Divide ground beef along with tomato sauce into 16 even portions and form into mini burger patties the size of the slider rolls. Sprinkle with salt and pepper. Grill about 1-2 minutes per side or until cooked thoroughly. Rest 5 minutes then assemble sliders. To assemble, place lettuce on the bottom of the slider roll. Top with burger, cheddar cheese, strawberry slices if desired, diced onion and blue cheese sauce if desired. Top with other half of roll and repeat with the rest. Serve immediately.

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Pork - Main Course Recipes



Ratatouille Pasta


Submitted by: Ann Marie R. - Rochester, NY
Ingredients:
  • 1 (28 oz) can Dei Fratell's Crushed Tomatoes with Basil and Herbs
  • 1 (14.5 oz) can Dei Fratell's Petite Diced Tomatoes
  • 1/2 Cup Onion, chopped
  • 2 Garlic cloves, minced
  • 2 Tbsp. Olive oil
  • 1 1/2 Cup Eggplant, peeled and cubed
  • 1 Cup Zucchini, sliced
  • 1 lb Italian sausage
  • 2 Tbsp. Fresh parsley, chopped
  • 1 tsp Galic salt
  • 1/2 Cup Water
  • 1 lb Spaghetti
  • 1/2 Cup Parmesan cheese, or Pecorino Romano, grated
  • Salt and pepper to taste

Preparation:

In a 12 inch skillet, add olive oil, remove Italian sausage from casings, add to skillet, breaking up sausage with fork while cooking. Cook on medium high heat. Add onions. Continue cooking until sausage is light brown. Drain off excess fat.

To skillet, add crushed tomatoes, petite diced tomatoes, and water. Cook for 20 minutes on low heat. Add eggplant, zucchini, garlic salt, salt and pepper to taste. Cover skillet. Cook for 25 minutes or until vegetables are tender.

In the meantime, cook pasta according to directions on box. Drain pasta. Place on platter. On top of spaghetti, pour ratatouille sauce, sprinkle with fresh parsley and Parmesan cheese.

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Pork, Kraut and Tomatoes


Submitted by: Charyl Noller, Toledo, OH
Ingredients:
  • 1 (10.75 oz) can Dei Fratelli Tomato Soup
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
  • 1 (28 oz) can Dei Fratelli Stewed Tomatoes
  • 1 (14.5 oz) Silver Fleece Sauerkraut
  • 2 - 3 lb Boneless pork loin roast
  • 1 large stalk Celery, chopped
  • 2 large Carrots, sliced
  • 3 Garlic cloves, chopped
  • 1 small Onion, chopped
  • 1/3 Cup Water
  • 1 tsp Salt
  • 2 tsp Sugar
  • 1 tsp Pepper
  • pinch of Rosemary, chopped
  • Parsley for garnish, chopped (optional)
  • 4 quart or larger Crock pot or slow cooker

Preparation:
Rinse and drain kraut, then slightly squeeze kraut with hands to remove excess water. Combine all ingredients except pork and parsley into pot. Mix well. Then submerge pork roast into pot making sure it is covered well. Cook on high 4-5 hours or until meat can be pulled apart with fork. Slice meat and spoon mixture over, garnish with parsley. Note: Goes well with mashed potatoes and dark bread.

Serves 8-10

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Dei Fratelli Nuovo Minestrone


Submitted by: Elinor Ives - Sturbridge, MA
Ingredients:
  • 1 (28 oz) can Dei Fratelli Crushed Tomatoes with Basil and Herbs
  • 1 (8 oz) can Dei Fratelli Tomato Sauce
  • 1 lb Hot Italian sausage, casings removed
  • 1 Cup Red onion, chopped
  • 2 cloves Garlic, minced
  • 4 Cups Beef broth
  • 1 Cup Red wine
  • 1 Cup Frozen spinach, thawed
  • 1 (14 oz) can Cannellini beans, drained and rinsed
  • 1/2 tsp Dried oregano
  • 8 oz Fresh cheese tortellini
  • 3 Tbsp. Fresh basil leaves, chopped
  • Parmesan cheese, for grating on top of soup

Preparation:
In a large, heavy-bottomed soup pot, brown sausage over medium heat. Remove sausage and drain, reserving 1 Tbsp of the drippings.

Saute onions and garlic in drippings. Stir in beef broth, wine, tomatoes, spinach, beans, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

Skim fat from the soup. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes of cooking. Sprinkle each serving with half a Tbsp of fresh basil and Parmesan cheese.

Serves 4-6

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Sausage and Crushed Red Pepper with Fettuccine


Submitted by: Charyl Leduc-Noller - Toledo, OH
Ingredients:
  • 1 (46 oz) can Dei Fratelli Vegetable Juice
  • 1 (10.75 oz) can Dei Fratelli Tomato Soup
  • 2 (28 oz) cans Dei Fratelli Petite Diced Tomatoes
  • 1 (12 oz) Skinless polish sausage
  • 1 (12 oz) Skinless smoked sausage
  • 1 medium Bell green pepper, chopped
  • 3 Celery stalks, chopped
  • 1 medium Onion, chopped
  • 1 Tbsp. Crushed red pepper (add a pinch more if you like it hot!)
  • 2 Tbsp. Olive oil or vegetable oil
  • 1 Tbsp. Sugar
  • 1/2 Cups Water
  • 1 lb box Fettuccine

Preparation:
In a large stock pot combine all ingredients except water and fettuccine, bring to a boil. Reduce heat and cover and let simmer about 1 hour, stirring occasionally to prevent sticking.

When sausage is plump and vegetables tender, add the water, bring to a low boil, then add fettuccine. Cook until noodles are done, about 1/2 hour, stir frequently to prevent noodles from sticking together. HINT: I usually like to hold back one of the cans of diced tomatoes, then add that with the water because I like the firmer tomatoes in the finished dish.

Serves 6

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Crowd Pleasing Pasta Casserole


Submitted by: Angela McClure, Holly Springs, NC
Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Stewed Tomatoes
  • 2 1/2 Cups Dei Fratelli Tomato & Basil Pasta Sauce, divided
  • 2 1/2 Cups Whole grain penne pasta (cooked al dente)
  • 1 lb Ground Italian sausage (mild)
  • 3 Garlic cloves, crushed and finely chopped, divided
  • 1/4 Cup Onion, diced
  • 4 Tbsp. Extra virgin olive oil, divided
  • 1 lb Ricotta Cheese
  • 1 tsp Oregano, crushed
  • 1 tsp Dried basil
  • 1 tsp Dried rosemary
  • 2 Tbsp. Extra virgin olive oil
  • Parmesan and Romano Cheese, shredded (use for topping only)

Preparation:
Preheat oven to 350°. Spray 2 quarts casserole dish with cooking spray. Heat Italian sausage, onion, 2 cloves garlic, and 3 Tbsp oil in saucepan. Mix well. Heat until sausage is done and no longer pink.

Using large mixing bowl, spoon in ricotta cheese, oregano, basil and rosemary. Stir well. Add 1 tablespoon olive oil. Squeeze tomatoes into mixture and add 1/2 cup pasta sauce. Stir well. Add sausage and all drippings to mixture. Add cooked pasta. Mix well. Pour mixture into casserole dish. Cover. Place in oven and bake for 25 minutes. Uncover and bake for an additional 20 minutes.

Top should be slightly browned. While pasta is baking, prepare sauce. Pour remaining pasta sauce, olive oil and garlic in microwave safe dish for 10 minutes, stirring halfway through cooking time.

Spoon onto plates and drizzle 2-3 tablespoons of sauce over. Serve. Top with cheese (optional).

Serves 6

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Shredded Salsa Pork Tacos


Submitted by: Nancy Elliot - Houston, TX
Ingredients:
  • 1 Cup Dei Fratelli Our Original Salsa Medium
  • 1 lb Pork tenderloin
  • 1 Cup Beef broth
  • 6 soft Flour tortillas
  • 1 - 1/2 Cups romaine or iceberg lettuce, shredded
  • 1 Cup Cheddar cheese, grated
  • 1 medium Avocado, pitted, peeled, thinly sliced

Preparation:
Trim tenderloin of any silverskin. Cut tenderloin into 2-inch pieces and place in a medium stock pot. Add salsa and beef broth. Bring to a boil over high heat, then reduce heat to medium and simmer, covered, until pork is very tender and shreds easily with a fork, approximately 1-½ hours. Using two forks, shred pork. Raise heat to medium high and continue to cook until most of the liquid has evaporated, approximately 5 to 10 minutes longer.

To assemble tacos, fold tortillas in half and place shredded lettuce in tortillas. Add shredded salsa pork, top with grated cheese and garnish with avocado slices. Serve immediately.

Serves 6

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Spaghetti with Creamy Pancetta Sauce

Ingredients:
  • 3 Tbsp. Extra-virgin olive oil
  • 3/4 lb Thinly sliced pancetta or guanciale, cut into 1-inch pieces
  • 1 medium Onion, finely chopped
  • 3 large Plum tomatoes, chopped
  • 2 Tbsp. Dei Fratelli Tomato Sauce
  • 1 small Red chile, seeded and minced, or 1/2 tsp Crushed red pepper
  • 1 pound Spaghetti
  • 1/2 Cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 Cup freshly grated Pecorino-Romano cheese
Spaghetti and Pancetta

Preparation:
Heat the olive oil in a large, deep skillet. Add the pancetta and cook over moderately high heat, stirring frequently, until the fat is rendered and the meat begins to brown, about 4 minutes. Increase the heat to high, add the onion and cook until softened, about 2 minutes. Stir in the plum tomatoes, tomato sauce and the chile. Cook the sauce over moderate heat, stirring occasionally, until thickened, about 3 minutes. Cover and remove from the heat.

In a large pot of boiling salted water, cook the spaghetti until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Add the spaghetti and the Parmigiano and Romano cheeses to the sauce and toss over moderate heat, adding small amounts of the reserved pasta cooking water until the sauce is thick and creamy. Transfer the pasta to a large shallow bowl and serve at once.

MAKE AHEAD: The recipe can be prepared through Step 1 early in the day and refrigerated.


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Pizza Roll-Ups

Ingredients:
  • 1/2 Cup Dei Fratelli Pizza Sauce
  • 1 can (8 oz) Refrigerated crescent dinner rolls or 1/2 sheet frozen puffed pastry dough
  • 2 Tbsp. Grated Parmesan cheese
  • 1/2 Cup Finely chopped pepperoni
  • 1/2 Cup Shredded Mozzarella cheese blend
Dei Fratelli Pizza Roll-Ups

Preheat oven to 350°F. Unroll the pastry dough. Spread the Dei Fratelli Pizza Sauce onto the pastry dough, leaving a 3/4 inch border along one side, and sprinkle with parmesan cheese, pepperoni and mozzarella cheese. Roll up the pastry to enclose the filling (like a swiss roll), leaving the plain edge until last. Brush the edge lightly with water and fold to seal. Cut each roll into 1/2 inch rounds (use a serrated bread knife) and place on foil-lined oven trays. Bake for 13-17 min or until golden.


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Runners-Up


Fratellicious


Ingredients:
  • 2 28 oz. cans Dei Fratelli Seasoned Diced Tomatoes
  • 1 large or 2 medium spaghetti squash
  • 1 large or 2 medium slivered onions
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 8 slices bacon, fried, drained chopped or 1/2 cup of real bacon bits
  • 1/4-1/2 cup Sherry or Marsala wine
  • 1/4 cup dried basil
  • 16 oz. fresh baby spinach shredded parmesan cheese

Preparation:

Cut spaghetti squash in half, seed, lay cut side down on parchment lined pan, add 2 cups of water. Bake for one hour at 350F.

To make sauce, saute onions in olive oil, add garlic, and bacon. Saute until onions are soft and clear. Add two cans tomatoes, (rinse cans with wine, then add to sauce) and basil. Bring all to a simmer for five minutes. Add spinach. Take spaghetti squash off of pan, cool slightly, right side up, until cool enough to handle. Shred with a fork, then scoop out with a serving spoon. Reheat if necessary. Serve sauce on top of spaghetti squash and top with shredded parmesan cheese.

Servings: 6


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Zesty Italian Slow Cooker Lasagna


Ingredients:
  • 1 24 oz. jar Dei Fratelli Marinara Pasta Sauce
  • 1 28 oz. can Dei Fratelli Chopped Italian Tomatoes
  • 1 lb. bulk sweet Italian sausage
  • 12 no-boil lasagna noodles
  • 15 oz. ricotta cheese
  • 8 oz. shredded Italian cheese blend
  • additional shredded Italian or parmesan cheese for garnish

Preparation:

Lightly coat the inside of a 4-quart (or larger) slow cooker with
non-stick cooking spray.

In a large skillet, cook the sausage over medium-high heat until brown. Break up the meat as it cooks. Stir in the marinara sauce and chopped Italian tomatoes. Remove from heat.

Place about 1/2 cup of the meat / marinara mixture in the bottom of the slow cooker (this will allow the bottom layer of noodles to properly cook).

Layer 4 of the noodles on top of the meat mixture. Top with 1/3 of the ricotta cheese, then 1/3 of the remaining meat / marinara mixture, and about 1/3 of the shredded cheese. That's noodles, ricotta, meat/marinara/shredded cheese.

Repeat the layers two more times starting with the noodles.

Cover and cook on high-heat setting for up to 3 hours.

Let stand, uncovered, for about 15 minutes before serving.

Serve individual portions sprinkled with fresh parmesan or shredded Italian cheese blend. Freeze any slow cooker lasagna leftovers for up to 3 months in an airtight container.

Servings: 8


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Truly Pork Rustico


Ingredients:
  • PORK
  • 1 lb pork cutlets
  • 4 oz rice flour
  • 2 tablespoon garlic powder parsley blend 4 tablespoon or 1/4 cup butter
  • TOMATO TOPPING
  • 2 cups Dei Fratelli Truly™ Rustic Cut Tomatoes
  • 1 cup garbanzo beans - drained and rinsed
  • 1/2 teaspoon black pepper
  • YOGURT SALAD
  • 1 1/3 cup diced cucumbers 1 1/3 cup large diced apples 1/2 cup greek yogurt
  • 1/4 cup crumbled feta
  • 1/4 cup raisins
  • 1/2 teaspoon black pepper
  • GARNISH
  • 3 leaves basil torn (wait until plating to tear)
Dei Frtelli Truly Pork Rustico

Preparation:

Blend tomatoes, beans and black pepper in a bowl, set aside. Blend flour, garlic blend and place in gallon zip lock bag or place on plate. Coat pork with flour blend. Blend all ingredients for yogurt salad and place in small bowls - put on plate • heat skillet and add butter - when slightly smoking add floured cutlets, cook both sides until golden brown and temperature is 165°F. Remove from pan and place on serving plate. Place tomatoes, beans and black pepper in pan over medium heat - stirring constantly for 2-3 minutes. Pour over each portion of pork cutlets Tear basil and garnish over each portion of cutlet.

Servings: 4

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Spinach Mushroom Prosciutto Pizza

Ingredients:
  • 1 (8 oz) can Dei Fratelli Pizza Sauce
  • Homemade or store bought pizza crust
  • 1 1/2 cup spinach
  • 4 oz mushrooms (sliced)
  • 3 oz prosciutto
  • 1 cup shredded Mozzarella or cheese of choice
  • 1 Tbsp. garlic powder
  • 2 Tbsp. olive oil

Preparation:
Preheat oven to 425°F. Brush crust with olive oil and sprinkle with garlic powder. Spread Dei Fratelli Pizza Sauce on top of olive oil. Spread cheese, then mushrooms, prosciutto and spinach on top of pizza sauce. Sprinkle with more cheese on top if desired and bake for 10-15 minutes or until cheese is golden brown.


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Pizza Bites

Ingredients:
  • 1/2 Cup Dei Fratelli Pizza Sauce
  • 1 can Pizza crust dough (Pillsbury)
  • 96 Mini pepperoni
  • 2 Tbsp. Italian seasoning
  • 6 oz Shredded Italian cheese blend
Dei Fratelli Deep Dish Pizza Bites

Preparation:
Preheat oven to 425°F and spray a muffin pan with non-stick cooking spray. Roll out pizza crust into a thin layer. Use a cookie cutter and cut rounds out of the dough, slightly larger than the size of the muffin cup. Stretch and press cut dough into muffin cups. Place 3 mini pepperoni at the bottom of each muffin cup. Add 1/2 to 1 teaspoon of Dei Fratelli Pizza Sauce to each muffin cup. Sprinkle each cup with Italian seasoning. Add Italian cheese blend to each cup. Top each pizza bite with 5-6 mini pepperoni. Bake for 10-12 minutes, until dough is golden brown, and the cheese is melted.

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Pizza Pot Pie Supreme

Ingredients:
  • 1 (15 oz) can Dei Fratelli Pizza Sauce
  • 4 oz. butter, melted
  • 4 oz. mozzarella cheese, deli sliced - not grated
  • 2 cup button mushrooms, quartered
  • 8 oz. pepperoni, sliced
  • 2 cup onion, chopped
  • 1 ea. pizza dough ball
  • 2 ovenproof bowls, approx. 16 ounces
  • 2 oz. all-purpose flour

Preparation:
If using fresh dough ball, bring the product to room temperature first before attempting to roll it out. Preheat the oven to 375°F. Brush the inside of the bowls with the melted butter. Shingle the cheese in a single layer around the inside of the bowl like a pinwheel, overlapping a little as you go. This should only take 5 or 6 slices per bowl. Now you're ready to build the remainder of the pot pie. Assemble layers in the following order: Mushrooms, pepperoni, 1/2 the pizza sauce, onions & olives, the remaining sauce, pepperoni, mushrooms, onion & olives.

Lightly flour a work surface and roll out the pizza dough to approx. 1/4 inch. Cut out the dough in a large circle so there is an inch of overhang over the bowl. Brush the top of the dough with butter. Bake for 20 minutes and then reduce heat to 325°F. Bake for an additional 10 minutes. Check the temperature inside the pot pie and pull it out when the temperature reaches 175-185°F. If the top becomes too browned, but the center is still too cool, pull the pot pie and put it in the microwave for 3 minutes and check the temperature inside again.

Allow the pot pie to cool for 5 minutes. Wearing an oven mitt, invert the pot pie with the bowl attached onto a plate. Be careful, there may be some hot liquid or steam. Use a large metal spoon to dislodge the layer of cheese from the bowl, it should release with little resistance. Enjoy!

Chef Tip: Use any kind of ingredients you wish to make this pizza pot pie your own!


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Easy Supreme Pizza Pie

Ingredients:
  • 1/2 (15 oz) can Dei Fratelli Pizza Sauce
  • 1/2 (28 oz) can Dei Fratelli Diced Tomatoes, drained
  • 1 cup sausage, bulk
  • 1/2 cup diced white onion
  • 1/2 cup red bell pepper
  • 1/2 cup green bell pepper
  • 1 1/2 cup shredded mozzarella cheese
  • 2 pre made pie shells, 9" rounds
  • 1 egg
  • 1/4 cup milk
Dei Fratelli Easy Supreme Pizza Recipe

Preparation:
Leave pie shells out to bring to room temperature and preheat oven to 375°F. Render sausage in large sautè pan on medium-high heat. If you bought cased sausage, break it up as it cooks in the pan. When sausage is mostly rendered and browned, add the onions and cook until the onions are translucent, about 2-4 minutes. Remove sausage and onions from heat. In a bowl, combine sausage, onions, green and red peppers, cheese, diced tomatoes and pizza sauce. Mix well. Add your mixture to one of the pie shells.

Take the other pie shell and remove it from its tin. (Try carefully loosening it from the lip and turning it upside down until it falls out.) Fit the second pie shell over the first pie shell with your pizza mixture in it. Press the edges around the lip together to seal your pot pie. Lightly poke a few holes in the middle with a fork. Lightly beat one egg with the milk and brush egg wash over top of pie. Cook on middle rack for approximately 1 hour. Check periodically and quarter turn the pie to ensure even baking.

Serves 4

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Hot Dog Casserole

Ingredients:
  • 1/2 (28 oz) can Dei Fratelli Crushed Tomatoes
  • 1 package hot dog buns
  • 1 package hot dog
  • 4 eggs
  • 1 1/4 cup milk
  • 1 1/2 cup shredded Parmesan cheese
  • 1/2 cup onion, diced
Dei Fratelli Hot Dog Casserole Recipe

Preparation:
Preheat oven to 400°F. Cut or tear hot dog buns into large pieces, lay out on sheet tray and toast in the oven about 4-6 minutes. Let cool. Cut hot dogs to approximately the same size as hot dog buns. In a large bowl, mix together eggs and milk. Then add tomatoes and cheese to mixture. In a separate bowl, mix together hot dogs, hot dog buns and onions. Pour milk mixture over hot dog/hot dog bun mixture and mix well. Pour final mixture into a greased casserole dish. Cook for 45-55 minutes.

Serves 6

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3 Meat Chilli

Ingredients:
  • 1 (28 oz) can Dei Fratelli Diced Tomatoes (don't drain)
  • 1 (15 oz) can Dei Fratelli Tomato Sauce
  • 1/2 lb Bacon
  • 1 lb Ground beef
  • 1/2 lb Chorizo sausage
  • 1 Onion
  • 1 Green pepper
  • 1 Cup Water
  • 2 cans Kidney beans
  • 1 can Garbanzo beans
  • 1 can Back beans
  • 1 Tbsp. Chili powder
  • 1 Tbsp. Red pepper flakes
  • 1 tsp Cumin
  • 1 tsp Black pepper
  • 1 tsp Chives
  • 1/2 tsp Celery seeds
  • 2 Tbsp Cornstarch

Preparation:
Fry all the meats (be prepared to clean your stove top) and then fry the diced onions and peppers in the grease. Dump all the cooked beef, crumbled bacon, browned chorizo, and the grease into a soup pot. Put all beans, water, diced tomatoes, tomato sauce and spices, stir and bring to a simmer for 2 hours, stirring regularly.  

To thicken before serving, mix 2 Tbsp cornstarch with a little cold water until smooth and stir into chili.


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Spicy 3 Cheese Tomato Homemade Ravioli

Ingredients:
Pasta:
  • 2 1/4 Cups Flour
  • 3 Eggs
Topping:
  • 1/2 Cup Parmesan cheese
  • 2 Tbsp. Extra virgin olive oil
Filling:
  • 1 Cup Dei Fratelli Seasoned Diced Tomatoes
  • 1/2 Cup Ricotta cheese
  • 1/2 Cup Mozzarella cheese
  • 1/2 lb Ground spicy sausage, cooked
Dei Fratelli Easy Ravioli

Preparation:
To make pasta:
Put 2 cups of flour (reserve 1/4 cup) and egg in a food processor and blend until sticky. Spread 1/4 cup of flour on a flat surface, evenly. Place pasta dough on top of flour and roll out until thin. Cut even 3" x 3" squares.

To make filling:
In a blender, combine the Ricotta and Mozzarella cheeses and diced tomatoes until smooth.

Evenly distribute the filling and the ground sausage on each pasta square about 1/2 inch from one edge (leave yourself room to fold pasta). Fold pasta dough in half and seal the edges. Boil the ravioli for 15 minutes or until cooked thoroughly. Sprinkle Parmesan cheese on top, drizzle with oil and serve.

Makes 10 - 12 ravioli.


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Getcha Some Gumbo

Ingredients:
  • 1 can (14.5 oz) Dei Fratelli Seasoned Diced Tomatoes
  • 1 can (15 oz) Dei Fratelli Tomato Sauce
  • 1 Onion, diced
  • 2 cans Chicken broth
  • 1 Cup Water
  • 1 lb Smoked sausage
  • 1 (14.5 oz) can Corn, drained
  • 1 (14.5 oz) can Pinto beans, drained
  • 2 Cups Rice, uncooked
  • 1/2 Tbsp. Cajun spice
  • Cayenne pepper to taste
Dei Fratelli Gumbo

Preparation:
Cut smoked sausage in quarter sized pieces. In a skillet add onions and smoked sausage and cook on medium until meat is brown (2-3 minutes), add to large 6 qt. pt. Add broth and water until it boils, add all ingredients - except rice. Turn heat off and add rice. Cover for 5 minutes or until rice is cooked. Stir and serve with bread or crackers.


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Pork Chops and Sauerkraut

Ingredients:
  • 1 (27 oz) can Silver Fleece Sauerkraut (drained)
  • 4 Pork chops, 1/2 inch thick
  • 2 Tbsp. Oil
  • 2 medium Onions, chopped
  • 1 clove Garlic, minced
  • 1/4 Cup Caraway seeds
  • 1/2 Cup Dry white wine or water
  • 2 tsp Brown sugar

Preparation:
Trim excess fat from pork chops. Brown both sides in skillet with the oil. Remove and set aside. Sauté onions and garlic in same skillet until soft. Stir in caraway seeds, wine or water, mixing well. Add brown sugar then sauerkraut. Top with pork chops and cover. Simmer 30-35 minutes.

Serves 4.

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Creamy Tomato Gorgonzola Sauce Over Herbed Polenta


Submitted by: Candy McMenamin - Lexington, SC
Ingredients:
  • 1 (28 ounce) can Dei Fratelli Seasoned Diced Tomatoes, drained
  • 1 (18 ounce) Tube prepared basil and garlic herbed polenta
  • 1/2 Cup Chorizo, diced
  • 1/4 Cup Heavy cream
  • 1/2 Cup Gorgonzola cheese, crumbled
  • Oregano sprigs, for garnish if desired

Preparation:
Cut polenta into slices. Place in large skillet and cook over high heat until browned, about 3-5 minutes per side. Remove to serving dish and set aside until needed.

Add chorizo and tomatoes to skillet. Cook 3 minutes, stirring frequently. Add cream and cook until slightly thickened, about 5 minutes.

Spoon sauce over browned polenta and sprinkle crumbled cheese over the top of sauce. Garnish with a sprig of oregano, if desired.

Serves 4-6


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Stewed Tomato, Rosemary and Caper Covered Pork Chops

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Whole Tomatoes
  • 4 3/4 inch thick bone-in rib Pork chops (2 pounds total)
  • 2 Tbsp. Olive oil, divided
  • 2 cloves Garlic, forced through a press
  • 2 Tbsp. bottled Capers, drained
  • 2 Tbsp. Sweet relish
  • 1 sprig Rosemary
  • Salt and pepper to taste

Preparation:
Coarsely chop tomatoes in can with kitchen shears.

Pat pork dry, and then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat 1-tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops, turning once, about 5 minutes total. Transfer to a plate and cover with foil.

Add remaining tablespoon oil to skillet and sauté garlic over medium-high heat 30 seconds. Add tomatoes and remaining ingredients and simmer, stirring once or twice, 3 minutes. Add pork with any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. Season with salt and pepper.

Serves 4

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Chicken - Main Course Recipes



Spicy Southwestern Ravioli with Avocado Vinaigrette


Submitted by: Angela M. - Holly Springs, NC
Ingredients:
Ravioli
  • 1 lb Ground turkey or chicken
  • 1 Red onion, minced
  • 2 Garlic cloves, minced
  • 1/2 Cup Manchego cheese, finely grated
  • 1/4 tsp Paprika
  • 1 tsp Black pepper, freshly ground
  • 1 lb package Round wonton wrappers (60ct)
  • 1 Egg plus 1 Tbsp. water, whisked for egg wash
  • Salsa vinaigrette
Avocado Vinaigrette
  • 3 Cups Dei Fratelli Chopped Mexican Tomatoes and Jalapeños, divided
  • 2 Garlic cloves, peeled
  • 2 - 3 Tbsp Lime juice
  • 1 Tbsp. Cider vinegar
  • Pinch of Sugar
  • Water for puree
  • 3/4 Cup - 1 Cup Olive oil
  • 3 Ripe Haas avocados, pitted, peeled and chopped
  • 1 Red onion, diced
  • 3 Tbsp. Fresh cilantro, coarsely chopped
  • Salt and pepper to taste
  • Cilantro to taste

Preparation:

Ravioli

Saute meat with onion and garlic in saucepan over medium-high heat. While stirring, break up meat to be in small chunks while cooking. Brown ground beef and heat onion until translucent; about 7 to 8 minutes.

In a large saute pan bring heavily salted water to a boil. Reduce the heat slightly to a gentle boil. Put the meat mixture, cheese, paprika, and black pepper, in a large bowl and mix well to incorporate.

Assemble the ravioli: Put a wonton wrapper on a clean dry working surface and brush the entire wrapper with egg wash. Keep the remaining wonton wrappers covered while working to prevent them from drying out.

Put 1 tablespoon meat mixture in the center of each wrapper. Gently stretch another wonton over top to cover, connecting the edges of the wrappers, press to secure. Gently lift, cup hands over filling to release any air inside, pinch around the rim to secure and put on a plate or large flat dish. Repeat with remaining wontons.

Cook the wontons: Gently put a batch of wontons in the boiling water, turn over half way through cooking and remove after about 5 minutes. Repeat for all wontons.


Avocado Vinaigrette

Create vinaigrette by taking 1/4 cup liquid from tomatoes and combine with garlic, lime juice, vinegar, and sugar in a blender. Puree until smooth. If ingredients do not puree, add water by teaspoons full until pureed. Gradually add olive oil and pulse until mixture is emulsified to a consistency like that of heavy cream. If too thick, add water to achieve desired consistency. Taste and adjust seasoning.

Strain tomatoes. Discard remaining liquid. In a large bowl combine avocado, strained tomatoes, onion and cilantro with vinaigrette.

Serve warm ravioli equally in bowls with salsa vinaigrette drizzled and placed over wontons.

Serves 4-6.

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Quick and EASY Mediterranean Chicken


Submitted by: Erin L. Coyne, Bethel Park, PA
Ingredients:
  • 1 (28 oz) can Dei Fratelli Seasoned Diced Tomatoes
  • 1 Cup Flour
  • 1 Tbsp. Dried oregano
  • 1 Tbsp. Dried basil
  • 1 Tbsp. Dried thyme
  • 1 Tbsp. Pepper
  • 2 Tbsp. Butter
  • 2 Tbsp. Olive oil
  • 6 pieces Skinless chicken breast
  • 1/2 Cup Dry white wine
  • 1/2 Cup Black kalamata olives, halved
  • 2 Tbsp. Capers
  • 8 oz Feta cheese, crumbled
  • Flat Italian parsley (garnish)

Preparation:
Combine the first 5 ingredients in a plastic bag. Shake bag to combine. Add the chicken breasts to coat, shaking off any excess. Set aside.

Heat the oil and butter in a large skillet over medium heat. Add chicken and sauté about 4 to 6 minutes each side, until golden. (I sometimes sprinkle with a little paprika while cooking for color.) Remove chicken from the skillet and set aside.

Add the 1/2 cup of wine to deglaze the pan. Add tomatoes and bring to a boil. Lower heat and simmer for 3 minutes.

Return chicken to skillet, spooning some of the tomato mixture on the top. Add the olives, feta cheese and capers at this point and cover. Bake covered in a 350° oven for 20 minutes until chicken is cooked through. Garnish with chopped Italian parsley and serve with a rice medley.

Serves 6

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Stuffed Chicken with Balsamic Marinara


Submitted by: Lisa Culver - Kalamazoo, MI
Ingredients:
  • 4 Cups Dei Fratelli Petite Diced Tomatoes
  • 1 (15 oz) can Dei Fratelli Tomato Puree
  • 1 quart Whole milk ricotta
  • 2 large Eggs
  • 1/2 Cup Parmesan cheese, grated
  • 4 Tbsp Italian seasoning
  • 8 cloves Garlic, chopped
  • 1 medium Red onion, chopped small
  • 1 Tbsp. Sea salt
  • 1 Tbsp. Red pepper flakes
  • 1 Tbsp. Pepper
  • 1 tsp Dried basil
  • 1/2 Tbsp. Sugar
  • 1 pkg Asiago cheese, thinly sliced
  • 2 - 3 Tbsp. Extra virgin olive oil
  • 4 Tbsp. Balsamic vinegar
  • 2 Tbsp. Merlot
  • 6 Skinless boneless chicken breasts butterflied and pounded until between 1/2 and 1/4 inch thick

Preparation:
To make sauce:
Sauté onions until sheer in olive oil. Add red pepper flakes and reserve 1/2 tablespoon of red pepper flakes for filling. Drain petite diced tomatoes and add to sauté. Add salt, pepper, basil, garlic and sugar. Let simmer for 10 minutes. Add balsamic vinegar and wine to mixture. Slowly stir in tomato puree. Let mixture simmer on low.

Filling:
Mix ricotta, parmesan, remaining 1/2 tablespoon of red pepper flakes, salt and pepper to taste. Spread filling on butterflied and pounded chicken breasts and roll up. Place in greased baking dish and cover with 2/3rds of marinara. Cover with slices of asiago cheese and bake covered for 40 minutes at 400 degrees. Uncover and bake until cheese is golden and bubbly. Serve over your favorite pasta with remaining sauce.

Serves 6-8

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One Pot Chicken


Submitted by: Ann R. - Rochester, NY
Ingredients:
  • 2-3 lb chicken - can use (with skin on): chicken quarters, drumbsticks, chicken breasts and thighs.
  • 4 cans (14.5 oz) Dei Fratelli Chopped Tomatoes, with Onion and Garlic
  • 1 (8 oz) Dei Fratelli Tomato Sauce
  • 3 Cups Chicken broth
  • 4 Italian Sausage Links
  • 4 Fresh carrots, peeled,and cut into large chunks.
  • 4 Large potatoes, peeled and cut into large chunks
  • 1 large Onion, peeled, cut into quarters
  • 4 Cloves of garlic, peeled chopped
  • 1 tsp Seasoned salt

Preparation:

In a medium size roasting pan, pour one can of the chopped tomatoes with onion and garlic. Season chicken with seasoned salt. Place on top of tomatoes. Place Italian sausage, potatoes, carrots, around the chicken, add onions and garlic. Pour the other can of chopped tomatoes and garlic, tomato sauce, and chicken broth over all. Cover. Bake at 400 degrees for one hour. Uncover, cook another 45 minutes to one hour to brown chicken, and sausage. Skim off excess fat. Serve on large platter. Serve with Italian bread to dip in the sauce. Yum!

Servings: 4

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Parmesan Chicken Sliders with Roasted Marinara Sauce


Ingredients:
  • 2 Cups Dei Fratelli Marinara Pasta Sauce
  • 2 Tbsp. Balsamic vinegar
  • 1 lb Chicken, ground
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Tbsp. Onion, grated
  • 4oz Parmesan cheese
  • 3 Tbsp. Butter
  • 2 Cups Spring lettuce mix
  • 2 tsp fresh Garlic, grated
  • 1/2 tsp dried Thyme
  • 1/2 tsp dried Basil
  • 1/2 tsp Garlic powder
  • 1 loaf Ciabatta bread or 8 buns

Parmesan Chicken Sliders with Roasted Marinara Sauce

Preparation:

1. Preheat oven to 425°. Line a pie pan with aluminum foil; stir together the Dei Fratelli Marinara sauce and balsamic vinegar and add to the pan. Roast for 30-35 minutes, stirring occasionally until sauce is thick and darkened.

2. Combine chicken, sea salt, pepper, grated onion and parmesan cheese; use your hands to mix together until well-combined and then form into eight patties. Preheat a skillet and coat with cooking spray; cook patties over medium heat, turning once, until completely cooked through.

3. In a small bowl combine the butter, grated garlic, thyme, basil and garlic powder. If using a large Ciabatta loaf, cut in half across it˙s equator and then cut into eight buns that are about 2-3" by 2-3". Spread the garlic butter on each cut side of the buns and place face up on a baking sheet. Broil for 3-6 minutes or until just lightly toasted.

4. To assemble the sliders spread a heaping tablespoon of the roasted tomato sauce on the bottom bun, top with a burger patty and then a handful of lettuce; add the top bun. Serve and enjoy!

Pan: Pie pan, Large skillet

Servings: 4


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Truly Tomato Chicken Cacciatore or Hunter's Chicken Stew


Ingredients:
  • 1 26.46 oz box of Dei Fratelli Truly™ Rustic Cut Tomatoes
  • 4 Tbsp. Olive oil
  • 2 medium Onions, peeled and chopped
  • 2 cloves Garlic, peeled and minced
  • 3 lb Bone-in chicken thighs – skin removed
  • 1 Cup Dry white wine
  • 1/2 Cup Green or black olives, pitted – optional
  • 1 Cup Chicken stock
  • 1 Bay leaf
  • 1 tsp Minced fresh rosemary leaves
  • 1/4 Cup Flat leaf parsley, chopped, plus more for garnish
  • Salt and pepper

Preparation:

Preheat oven to 350 degrees. Heat oil in a heavy bottomed Dutch oven over medium heat; Add chicken and fry, turning thighs several times to brown evenly on each side. Remove chicken and set aside. Add onions and cook, stirring until soft. Add garlic and cook, continuing to stir until softened. Add wine and cook until evaporated. Return chicken to pot, add tomatoes, olives and stock. Stir in bay leaf, rosemary and parsley and season to taste with salt and pepper. Partially cover with lid, and bake in preheated oven until chicken is tender, about 1 and a 1/2 hours. Remove bay leaf. Garnish with parsley. Serve with potatoes or rice.

Note: Overestimate the amount of potatoes and rice you will eat. Anything not eaten today will still be good tomorrow. Think sautè potatoes and fried rice.

Servings: 4

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Truly Tomato Chicken Tikka Masala


Ingredients:
  • MARINADE
  • 3 Cloves garlic, minced
  • 2 tsp Ginger, finely grated
  • 2 tsp Ground turmeric
  • 2 tsp Garam masala
  • 2 tsp Ground coriander
  • 2 tsp Ground cumin
  • 1 1/2 Cups Whole milk yoghurt (not Greek)
  • 1 Tbsp. Salt
  • 2 lb Skinless boneless chicken breasts
  • Combine garlic, ginger, turmeric, garam masala, coriander and cumin in a medium size bowl. Whisk in yoghurt and salt. Add chicken and toss to coat. Cover and refrigerate for 6 hours.
  • SAUCE
  • 1 26.46 oz box of Dei Fratelli Truly™ Rustic Cut Tomatoes
  • 3 Tbsp. Vegetable oil
  • 1 small Onion, thinly sliced
  • 1 1/4 Cup Tomato paste
  • 2 tsp Ground cardamom
  • 1/2 tsp Crushed red pepper flakes
  • 3 cloves Garlic, minced
  • 2 tsp, Finely grated
  • 2 tsp Ground turmeric
  • 2 tsp Garam masala
  • 2 tsp Ground coriander
  • 2 tsp Ground cumin
  • 2 Cups Heavy cream
  • 3/4 Cup Cilantro, chopped, plus more for garnish
Truly Chicken Tikka Masala

Preparation:

Heat vegetable oil in a heavy bottomed Dutch oven over medium heat. Add onion, tomato paste, cardamom and red pepper flakes and cook stirring often, until onion starts to soften and the tomato paste darkens, 4 – 5 minutes.

Add garlic, ginger, turmeric, garam masala, coriander, and cumin, stir to combine, cook stirring often, until bottom of pot begins to brown, about 3 minutes. Add tomatoes, bring mixture to a boil, reduce heat, and simmer, stirring frequently to be sure nothing sticks to the bottom of the pan; continue cooking until sauce thickens, about 10 minutes. Add cream and chopped cilantro. Simmer until sauce thickens, about 30 minutes.

Whilst the sauce is cooking, preheat broiler. Line the bottom of the broiler pan with foil and place the broiler rack on top of the foil. Arrange the chicken on rack in a single layer. Discard any remaining marinade. Broil until chicken starts to char or blacken in spots, about 10 minutes (the chicken will not be cooked through). Remove chicken from broiler pan and cut in to bite size pieces, add to sauce, and continue to simmer until chicken is cooked through about 10 minutes.

Servings: 6

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Truly Tomato Piccadillo Salad


Ingredients:
  • 1 26.46 oz box Dei Fratelli Truly™ Petite Cut Tomatoes
  • 1 lb Ground chicken
  • 1 small Onion (about 1/3 cup), chopped
  • 2 tsp Ground coriander
  • 2 tsp Ground cumin
  • 1/2 tsp Salt
  • 1 small Potato, peeled and finely chopped
  • 1/4 Cup Dried, pitted, prunes (plums), sipped
  • 1/4 Cup Pimento-stuffed olives, chopped
  • 4 Corn tostado shells, heated and coarsely crushed
  • 6 Cups Lettuce, shredded
  • 1/2 Cup Monterey Jack cheese, shredded
  • 2-3 Green onions, thinly sliced
  • Fresh cilantro, chopped
Dei Fratelli Truly Piccadillo Salad

Preparation:

Heat a large heavy bottomed skillet over medium heat; add ground chicken and chopped onion, using a wooden spoon break meat into small pieces until the chicken is no longer pink. Add coriander, cumin and salt, stir, and cook for 1 to 2 minutes. Add tomatoes, potato, prunes and olives, bring mixture to a boil, then reduce heat and simmer covered for about 10 minutes, or until the potatoes are cooked. Uncover and cook for 2 to 3 minutes until most of the liquid has evaporated.

While the chicken mixture is thickening; heat the tostadas shells until crisp - using package instructions. Arrange lettuce on a large platter: Spoon chicken mixture over the lettuce, and sprinkle with cheese. Coarsely crush the tostadas shells and sprinkle them over the salad. Garnish with green onions and cilantro.

Servings: 4

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Renee's Chicken Tortilla Soup

Ingredients:
  • 1 lb cubed cooked Chicken breast, can use rotisserie chicken
  • 1 can Black beans undrained
  • 1 (28 oz.) can Dei Fratelli Diced Tomatoes, undrained
  • 1 (46 oz.) can Dei Fratelli Tomato Juice
  • 2 Cups Rice
  • 2 Cups Tortilla chips, crushed reserve some for garnish
  • 1 Onion, diced
  • 2 Garlic cloves, diced
  • 1 tsp Cumin
Renees Chicken Tortilla Soup

Preparation:
Combine all ingredients in a stock pot, or crock pot, let cook until rice is done. Serve into bowls topped with cheddar cheese, and extra tortilla chips to garnish

Serves 6

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Grand Prize Winner!


Chicken Enchilada Cornbread Dumpling Soup


Ingredients:
  • 1 (14.5oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
  • 1 lb Chicken breast, cut into small pieces
  • 2 (14oz) cans Chicken broth
  • 1/2 Cup Green chiles, finely chopped
  • 2/3 Cup Cilantro, chopped
  • 1 Red bell pepper, chopped
  • 1 clove Garlic, minced
  • 1/2 Cup Onion, diced
  • 3 Tbsp Canola oil
  • 1 (28oz) can Echilada sauce

Dumplings

  • 2 (8.5oz) boxes Corn bread mix
  • 2 Eggs
  • 1/2 Cup Milk

Garnish

  • 1 Cup Monterey Jack cheese, shredded
  • 1 Cup Sour cream
Chicken Enchilada Cornbread Dumpling Soup

Preparation:

Heat oil in large skillet. Add chicken breast. Cook over medium heat, stirring occasionally, for 5 minutes. Add onion, garlic, pepper, cilantro. Saute for 5 more minutes. Pour into large stockpot. Add chilies, enchilada sauce, broth and tomatoes. Cover and simmer over low heat for 15 minutes.

In a bowl, combine corn bread mix, eggs and milk. Spoon onto top of soup mixture. Cover and simmer on low for 25-30 minutes, or until pick inserted in dough comes out clean.

Garnish with cheese and sour cream

Pan: Large skillet

Servings: 6


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Grand Prize Winner



Senegalese Chicken Big Bowl


Ingredients:
  • 1 14.5 oz. can Dei Fratelli Chopped Mexican Tomatoes and Jalapeños
  • 1 tbsp. vegetable oil
  • 1 cup chopped onion
  • 1 tbsp. minced garlic
  • 2 tbsp. curry powder
  • 3 cups diced peeled sweet potato
  • 2 14.5 oz. cans lower-sodium chicken broth
  • 1 14 oz. can unsweetened coconut milk
  • 2 cups shredded or chopped cooked chicken
  • 1 tbsp. lime juice
  • 1/2 cup creamy peanut butter
  • 3 cups hot cooked jasmine rice
  • 1/2 cup chopped fresh cilantro

Senegalese Chicken Big Bowl

Preparation:

Heat the vegetable oil in a Dutch oven or large saucepan and saute onion 3 minutes. Add the garlic and curry powder and cook, stirring, 30 seconds. Add the sweet potato, chicken broth, tomatoes and coconut milk and bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 15 to 20 minutes. Add the chicken, lime juice and peanut butter and stir until peanut butter is dissolved. Cook until heated through. Toss the rice with the cilantro and spoon into deep soup bowls. Ladle chicken mixture over the rice.

Servings: 6


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Easy Crock Pot Mexican Chicken


Ingredients:
  • 1 28 oz. can Dei Fratelli Seasoned Diced Tomatoes, undrained
  • 3 lb. frozen chicken breasts
  • 1 10 oz. can cream of celery soup
  • 1 cup red or sweet onion, diced
  • 2 15 oz. can black beans, drained
  • 1 15 oz. can corn, drained
  • 1 4 oz. can green chiles, diced – (or substitute 3 mild banana peppers)
  • 1/3 cup chunky peanut butter
  • 2 tsp. cumin
  • 1 tsp. garlic (minced)
  • 1/2 tsp. salt
  • 1/2 tsp. red pepper

Optional Toppings

  • shredded Mexican cheese
  • cropped cilantro
  • salt and pepper to taste when served

Preparation:

Cut each frozen chicken breast into 3 pieces and lay in the bottom of crock pot. Add all of the ingredients in order above, layering each. Turn to "high" setting, and after 30 minutes, stir to disperse the melted peanut butter and spices (do not disturb the bottom chicken layer). Cook on high for a total of 4 - 6 hours. Serve on individual dinner plates over rice, and garnish with Mexican cheese and chopped cilantro. Add salt and pepper, if desired.

Servings: 8-10


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Truly Bacon Tomato Bulettes


Ingredients:
  • BULETTES
  • 1 pound ground turkey
  • 1 pound ground chicken
  • 4 oz hickory smoked bacon, finely chopped 2 eggs
  • 1/2 tsp black pepper
  • 2 tablespoon worcestershire
  • 1 tablespoon dijon mustard
  • 1/4 cup rice flour
  • TOMATO SAUCE
  • 2 cups Dei Fratelli Truly™ Finely Chopped Tomatoes with Onion, Carrot, & Celery
  • 1 tablespoon roasted garlic
  • DRESSING
  • 2 tablespoon olive oil extra virgin 2 tsp red wine vinegar
  • 1 teaspoon dijon mustard
  • GARNISH
  • 2 tablespoon parmesan cheese
  • SALAD
  • 4 cups loose pack fresh stemless spinach - washed
Dei Fratelli Truly Bacon Tomato Bulettes

Preparation:

Blend tomato and garlic in a small bowl, set aside. Add salad dressing ingredients to a small bowl, whisk and place in refrigerator. Blend all bulette ingredients together in a small bowl with spoon or gloved hand. Form generous sized meatballs (at least 20) and place on platter. In a medium skillet add 2 Tbsp of olive oil at medium heat until slightly smoking. Add bulettes to skillet, move each portion so all sides are evenly browned, cooking until temperature is 165°F on the largest bulette. Add sauce and continue to cook for 2-3 minutes, remove from heat. Place bulettes on plate. Add dressing to spinach and toss thoroughly, place on plate next to bulettes. Sprinkle parmesan cheese over the salad.

Servings: 4

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Truly Tomato Fonduta with Chicken Skewers


Ingredients:
  • CHICKEN
  • 1 1/2 lbs chicken thighs trimmed and cubed
  • 1 tablespoon Italian seasoning
  • 1 tablespoon lemon pepper seasoning
  • 3 tablespoon olive oil
  • FONDUTA
  • 1 cup Dei Fratelli Truly™ Finely Chopped Tomatoes with Onion, Carrot, & Celery
  • 1 cup alfredo
  • 2 teaspoon Thai chili garlic
  • SIDE
  • 12 oz fresh green beans cleaned and trimmed 4 oz vidalia onions cleaned and cut thick
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Dei Frtelli Truly Tomato Fonduta

Preparation:

Preheat oven to 400°F. Soak wood skewers (sharp edge down in a cup of hot water) for at least 10 minutes then place on paper towel. Place chicken, Italian seasoning, 3 Tbsp olive oil in large bowl and mix with spoon until evenly blended. Blend fonduta ingredients in a large bowl, mixing with whisk until smooth. Place prepared fonduta in bakeable dish or individual crocks, bake for 10 minutes - be careful when removing from oven. Cook chicken skewers on a heated flat skillet or griddle with 2 Tbsp olive oil. Cook skewers turning them over until fully cooked (165°F). Heat a skillet with oil until oil starts to steam then sauté onions until lightly. Browned then add green beans until crisp, stirring every minute or so. Place 1 portion or cup of fonduta on each plate. Divide beans/onions evenly among plates. Place 2 skewers on each plate.

Servings: 4

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Chicken Taco Soup


Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Diced Tomatoes
  • 1 (15.25 oz) can whole kernel corn, drained
  • 1 small onion, chopped
  • 1 small jalapeño pepper, diced
  • 1 clove garlic, diced
  • 1/2 tsp cumin
  • 1 Tbsp cilantro
  • 4 Cups chicken broth
  • 1 1/2 pounds chicken breasts, chopped
Dei Frtelli Chicken Taco Soup

Preparation:

Combine all ingredients into a large stock pot. Bring soup to a boil, turn down heat to a simmer. Simmer soup for 1 hour or until chicken is cooked through and tender. Top with cheese, tortilla chips and jalapeño if desired.

Servings: 6

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Chicken Tikka Masala

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Chopped Italian Tomatoes
  • 2 pounds skinless/boneless chicken breast, cut into 1-inch cubes
  • Kosher salt and freshly ground pepper
  • 4 cloves garlic, finely grated or diced
  • 1 2 inch piece ginger, peeled and finely grated
  • 1 jalapeño pepper, seeded and finely diced
  • 1/2 cup onion, diced
  • 1 Tbsp. paprika
  • 2 tsp ground coriander
  • 2 tsp yellow curry powder
  • 1 tsp cumin
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • Basmati rice, for serving
  • Chopped fresh cilantro, for topping
Dei Fratelli Chicken Tikka Masala

Preparation:
Season the chicken with salt and pepper. Heat oil over medium heat and sautè the chicken, 2-3 minutes per side. Add garlic, ginger, jalapeño, onion to the chicken and stir. While that’s cooking, whisk together Dei Fratelli Chopped Italian Tomatoes, paprika, coriander, curry powder and cumin. Add Dei Fratelli tomato mixture to skillet, cover, turn heat to low and let simmer for 10 minutes. After 10 minutes, slowly whisk in the heavy cream and add frozen peas. Serve with basmati rice and garnish with fresh cilantro.


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Spanish Style Chicken with Olives

Ingredients:
  • 1 can (14.5 oz) Dei Fratelli Chopped Tomatoes
  • 6 chicken thighs
  • 4 medium sized potatoes, cut into wedges
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil, divided
  • 1/2 cup green Spanish olives, halved
  • Spanish paprika
  • Salt and pepper
Dei Fratelli Spanish Style Chicken with Olives

Preparation:
Heat 1 Tbsp. olive oil in large skillet over medium heat. Season chicken with salt, pepper and paprika. Brown chicken about 5 minutes per side, and transfer to plate. Add remaining olive oil to pan and add onion, garlic and potatoes, season with salt & pepper. Cook and stir the mixture until onions become translucent and potatoes turn golden-brown, about 7 minutes. Return chicken to pan laying it directly on top of the potatoes. Pour in Dei Fratelli Chopped Tomatoes, Spanish olives and stir. Turn heat down to low, cover and let simmer for 15 minutes. Serve chicken alongside potato, tomato and olive sauce on side.

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Single Pan Coq Au Vin

Ingredients:
  • 1 1/2 Tbsp. Dei Fratelli Tomato Sauce
  • 1/2 cup thick-cut bacon, diced
  • 2 or more Tbsp. olive oil
  • 4 chicken leg quarters
  • 1/4 cup Cognac
  • Salt and freshly ground black pepper
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 2 small/medium sized onions
  • 3 Tbsp. flour
  • 2 cups dry red wine, preferably Burgundy, Côtes du Rhône, or Pinot Noir
  • 2 cups chicken stock or beef stock
  • 1 or 2 garlic cloves, minced
  • 3/4 lbs. fresh mushrooms, trimmed, washed, and quartered
  • 4 medium sized potatoes, roughly chopped
  • 2 carrots, roughly chopped
Dei Fratelli Single Pan Coq Au Vin

Preparation:
Heat 1 Tbsp. olive oil over medium heat and sauté the bacon until lightly browned, remove from pan and set aside. Season chicken with salt and pepper and add to pan, working in batches if needed, brown each piece on both sides. Carefully pour the Cognac into the pan, then, if desired–ignite the sauce with a match. Turn off the flame and simply cover the pan. Once the alcohol has cooked through, take the chicken off the pan and set aside. Add potatoes, carrots, onion, garlic, bay leaf, thyme and stir. Turn the heat down to low, cover and let simmer for about 10 minutes. Uncover the pan and sprinkle the flour over the mixture, whisking it in until smooth. Once smooth, add Dei Fratelli Tomato Sauce and whisk again. Remove pan from the heat, add the chicken and bacon back in, gradually stir in the wine and then the stock just enough to almost cover the chicken. Cover and gently simmer for 25-30 minutes. Serve each chicken piece and pour sauce with vegetables over it.

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Mediterranean Feta Pasta

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes, undrained
  • 8 oz pasta
  • 1/2 cup feta cheese, crumbled
  • 4 slices bacon
  • 1 lb. boneless chicken breast, cooked and diced
  • 1 (6 oz) can artichoke hearts, drained
  • 1/2 cup black olives, pitted
  • 1/4 tsp rosemary
  • Salt to taste
Dei Fratelli Mediterranean Feta Pasta - Tomato Recipe

Preparation:
Cook pasta in lightly salted water 8-10 minutes until al dente. Meanwhile, in a large skillet, fry the bacon. Drain the bacon grease, crumbled the bacon, and mix in the cooked and diced chicken breast. Add the undrained Dei Fratelli Petite Diced Tomatoes and rosemary to the skillet and simmer for 20 minutes. Stir in feta cheese, pitted olives, and artichoke hearts and simmer for 3 minutes. Toss with pasta and serve immediately. Provide additional feta cheese for optional garnish.


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Black Bean n' Corn Chicken Salad

Ingredients:
  • 1 (16 oz) jar Dei Fratelli Original Salsa Medium
  • 1/4 cup corn, drained and rinsed
  • 1/4 cup black beans, drained and rinsed
  • 1 fully cooked white rotisserie chicken (approx. 1-1.5 lbs)
  • 1 Tbsp. fresh cilantro or flat leaf (Italian) parsley, chopped
  • 16 oz farfalle pasta
Dei Fratelli Chicken Salad

Preparation:
Break down whole chicken discarding skin and bones. Pull dark meat into coarse shreds. Dice breast meat into cubes. In a mixing bowl fold Dei Fratelli Original Salsa Medium with corn, black beans, and prepared chicken (juices from salsa will be absorbed by chicken). Fold freshly chopped cilantro or parsley into mixture.

Serving Suggestions:

Mix Black Bean n' Corn Chicken Salad with 16 oz cooked Farfalle (Bow Tie) pasta. Place on a bed of mixed greens. Serve room temperature.

OR

Serve Black Bean n' Corn Chicken Salad on a whole-wheat baguette or bread of choice.

Serves 4-6

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Stuffed Chicken with Balsamic Marinara


Submitted by: Lisa Culver - Kalamazoo, MI
Ingredients:
  • 4 Cups Dei Fratelli Petite Diced Tomatoes
  • 1 (15 oz) can Dei Fratelli Tomato Puree
  • 1 quart Whole milk ricotta
  • 2 large Eggs
  • 1/2 Cup Parmesan cheese, grated
  • 4 Tbsp Italian seasoning
  • 8 cloves Garlic, chopped
  • 1 medium Red onion, chopped small
  • 1 Tbsp. Sea salt
  • 1 Tbsp. Red pepper flakes
  • 1 Tbsp. Pepper
  • 1 tsp Dried basil
  • 1/2 Tbsp. Sugar
  • 1 pkg Asiago cheese, thinly sliced
  • 2 - 3 Tbsp. Extra virgin olive oil
  • 4 Tbsp. Balsamic vinegar
  • 2 Tbsp. Merlot
  • 6 Skinless boneless chicken breasts butterflied and pounded until between 1/2 and 1/4 inch thick

Preparation:
To make sauce:
Sauté onions until sheer in olive oil. Add red pepper flakes and reserve 1/2 tablespoon of red pepper flakes for filling. Drain petite diced tomatoes and add to sauté. Add salt, pepper, basil, garlic and sugar. Let simmer for 10 minutes. Add balsamic vinegar and wine to mixture. Slowly stir in tomato puree. Let mixture simmer on low.

Filling:
Mix ricotta, parmesan, remaining 1/2 tablespoon of red pepper flakes, salt and pepper to taste. Spread filling on butterflied and pounded chicken breasts and roll up. Place in greased baking dish and cover with 2/3rds of marinara. Cover with slices of asiago cheese and bake covered for 40 minutes at 400 degrees. Uncover and bake until cheese is golden and bubbly. Serve over your favorite pasta with remaining sauce.

Serves 6-8

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Vegetarian - Main Course Recipes



Tandoori Express Spicy Chickpeas


Submitted by: Jessie G. - Falmouth, MN
Ingredients:
  • 3 Tbsp. Vegetable oil
  • 1 Large Sweet onion, chopped (reserve 2 Tbsp for topping)
  • 1 Tbsp Fresh grated ginger
  • 1 15oz. can Chickpeas, drained
  • 1 can (14.5 oz) Dei Fratelli Low Sodium Diced Tomatoes or Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
  • 2 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1/2 tsp Turmeric
  • 1 tsp Garam masala
  • 1/2 tsp Cayenne powder
  • 1 tsp Salt
Toppings:
  • 1 Tub low fat yogurt
  • Finely minced cilantro
  • 2 Tbsp reserved sweet onion
  • Fresh tomato

Preparation:

Heat oil in a large non-stick pot. Sauté onion for about 3 minutes. Add next eight ingredients (ginger through salt) stir well, cover, bring to a boil then reduce to simmer for 10 minutes. Remove cover, and simmer for 10 minutes more.

Serve bowls of chickpeas with a dollop of low fat yogurt, sprinkled with minced cilantro and a little reserved diced onion and fresh tomato. Enjoy this dish over basmati rice or with pieces of naan.

Serves four, easily doubled!

Cook’s note: The bold Indian flavors totally distract people from noticing that this is an economical, low-fat, vegetarian dish. *I choose the type of tomato depending on the company: if it’s my mom, I use low sodium, if it’s my Indian mother-in-law, I go with the spicier Mexican tomatoes.

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Eggplant Parmesan

 

Ingredients:
  • 2 cans 15-oz. Dei Fratelli Pizza Sauce
  • 2 medium size eggplants, peeled & cut into 1/2" slices
  • 2 eggs + 1 Tablespoon water
  • 2 1/2 - 3 cups seasoned bread crumbs (Italian style or herb seasoned)
  • Optional - Olive oil for quickly browning coated eggplant slices
  • 2 cups shredded Mozzarella cheese or any Italian cheese blend
  • 3/4 cup grated Parmesan cheese


Preparation:
Prepare a 2 1/2 quart casserole dish by coating it with non-stick vegetable oil spray or use a paper towel to wipe the inside of the dish with oil. Peel eggplant and slice into 1/2" slices. Beat eggs and water in a wide shallow bowl. Place finely ground bread crumbs in a second shallow bowl. Dip each eggplant slice in egg wash, then coat with bread crumbs and stack on a dinner plate.

If you would like to quickly brown the coated slices of eggplant before layering the dish, heat 2 tablespoons olive oil in large frying pan on medium-high heat. Place a single layer of eggplant slices in the hot oil. Fry until light brown, flip the slices, distribute 2 more tablespoons oil in the fry pan and fry the 2nd side until light brown. Continue process until all slices are browned.

To assemble the dish, cover the bottom of the casserole with a thin layer of pizza sauce - about 1/2 cup. Arrange a layer of breaded eggplant on top of the sauce. Cover the eggplant with about 1/2 to 2/3 cup of sauce, sprinkle 1/2 to 2/3 cup mozzarella and 1/4 cup Parmesan over sauce. Repeat two more times. You may need to adjust the quantity of sauce and cheese to adequately cover the eggplant slices in each layer. Make sure your casserole layers end with sauce topped with cheese.

Bake at 350 degrees for 35 to 40 minutes until sauce is bubbling and cheese is melted. Cut into serving sizes with sharp knife and serve with a frying spatula. Complete the meal with a garden salad and garlic bread.

Note: Pizza sauce can be substituted with any of the Dei Fratelli pasta sauces.

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Orzo Veggie Risotto


Submitted by: Cindy B. - Orland Park, IL
Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Low Sodium Diced Tomatoes, drained
  • 2 Tbsp Sweet onion, diced
  • 2 cloves garlic, minced
  • 1 small Zucchini, chopped
  • 2 Tbsp Olive oil
  • 1 Cup Whole wheat orzo
  • 2 Cups Broth, low sodium
  • 1 Cup Low fat milk
  • 1 Cup Frozen spinach, chopped, thawed and liquid squeezed out
  • 1/2 Cup Fresh basil, chopped
  • 1/3 Cup Parmesan cheese, freshly grated
  • Salt to taste
Orzo Veggie Risotto

Preparation:

In a 3 quart sauce pan, saute first 4 ingredients over medium low heat until tender, but zucchini still firm, about 3 minutes. Add orzo, broth, and milk; cook over medium-high heat and bring to just boiling. Reduce to medium-low heat and simmer about 12 minutes, stirring often, until liquid is mostly absorbed. Stir in spinach, tomato, and basil; stir and simmer over low 5 minutes. Stir in parmesan cheese last. Remove from heat, cover, and let rest 5 minutes. Salt to taste.

Serves 4.

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Pierogi Pizza


Submitted by: Nancy Pipp, Ipswich, NH
Ingredients:
  • 1 (14.5 oz) can Silver Fleece Sauerkraut
  • 1 lb Pizza dough
  • 1 large Onion, thinly sliced
  • 1 tsp Garlic, chopped
  • 1/4 Cup Olive oil
  • 4 Cups Instant mashed potatoes, cooled
  • 1 pound Mozzarella cheese, shredded

Preparation:
Preheat oven to 500°. With vegetable spray, grease a 12 inch round pizza pan. Roll out pizza dough and press evenly into pan. Sautée onions and garlic in the olive oil until the onions are tender. Spread the four cups of instant mashed potatoes on top of the dough, top with the sautéed onions and garlic. Evenly spread the mozzarella cheese and sauerkraut onto the onions. Bake in pre-heated oven for 12-15 minutes or until the crust is golden and the cheese has melted.

Serves 6-8.

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Creamy Tomato Gorgonzola Sauce Over Herbed Polenta


Submitted by: Candy McMenamin - Lexington, SC
Ingredients:
  • 1 (28 ounce) can Dei Fratelli Seasoned Diced Tomatoes, drained
  • 1 (18 ounce) Tube prepared basil and garlic herbed polenta
  • 1/2 Cup Chorizo, diced
  • 1/4 Cup Heavy cream
  • 1/2 Cup Gorgonzola cheese, crumbled
  • Oregano sprigs, for garnish if desired

Preparation:
Cut polenta into slices. Place in large skillet and cook over high heat until browned, about 3-5 minutes per side. Remove to serving dish and set aside until needed.

Add chorizo and tomatoes to skillet. Cook 3 minutes, stirring frequently. Add cream and cook until slightly thickened, about 5 minutes.

Spoon sauce over browned polenta and sprinkle crumbled cheese over the top of sauce. Garnish with a sprig of oregano, if desired.

Serves 4-6


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Puff Pastry Pizza


Submitted by: Jamie M. - Napa, CA
Ingredients:
  • 1 head garlic
  • 3 Tbsp. Olive oil
  • 2 Cups Crimini mushrooms, sliced
  • 1 Red onion, diced
  • 2 Tbsp. Butter
  • 2 Cups Baby spinach leaves
  • 2 Sheets frozen puff pastry dough, thawed
  • 1 14.5 ounce can Dei Fratelli Chopped Italian Tomatoes
  • 2 Eggs, beaten
  • 8 Slices prosciutto, torn into bits
  • 1 Cup goat cheese, crumbled

Preparation:

Preheat oven to 350 degrees. Slice the top off the heads of garlic and place them in a small ovenproof bowl. Drizzle with the olive oil, cover tightly with foil and roast for 75 minutes. While the garlic is roasting, make the fillings.

Sauté mushrooms and onion with butter in a medium skillet on medium-high heat for 5-7 minutes or until edges brown. Remove from heat and toss with spinach.

When garlic is done roasting, remove it from the oven and let cool enough to handle. Remove the cloves and mash into a paste.

Place one sheet of the pastry on pie pan and press firmly into the bottom and sides. Trim any excess dough. Spread pastry with the roasted garlic paste. Bake for ten minutes (pastry will only be par-baked).

In a large bowl, mix together the eggs and tomatoes, then incorporate the mushrooms, onion, spinach, prosciutto and goat cheese. Pour this mixture into the par-baked pastry.

Place the remaining sheet of puff pastry over the fillings and press into the edges of the first pastry along the rim of the pie pan. Use a fork to poke a few holes into the dough.

Bake for an additional 10-15 minutes or until the top pastry is goldenbrown. Let stand for 15 minutes before serving.

Servings: 4

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Mexican Rice and Peas

Ingredients:
  • 1 14.5oz can Dei Fratelli Chopped Mexican Tomatoes and Jalapeños
  • 1 Cup White Rice
  • 2 Cups Water
  • 1 can Black Eyed Peas, drained and rinsed
Preparation:
Bring rice and water to a boil. Cover pot, reduce heat to simmer and cook until rice is tender. In a large saucepan, combine rice, black-eyed peas and tomatoes. Stir until heated through. Serve.

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Cream of Autumn's Bounty


Ingredients:
  • 1 (14.5oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
  • 6 Cups Chicken stock
  • 1 Butternut squash, peeled, seeded and cubed
  • 3 Yams, peeled and cubed
  • 1 Macintosh apple, peeled, cored and chopped
  • 1 Onion, peeled and chopped
  • 3 Carrots, peeled and chopped
  • 2 stalks of Celery, chopped
  • 2 Jalapeno peppers, seeded and chopped
  • 1/4 Cup Sugar
  • 1 1/2 Tbsp. Salt
  • 1 Tbsp. Oregano
  • 1 Tbsp. Basil
  • 2 tsp Garlic powder
  • 1 tsp Thyme
  • 1 tsp Cinnamon
  • 1 Cup Heavy cream
  • 1/4 Cup Flour
  • 1 Cup Water
Cream of Autumn's Bounty

Preparation:

In a large pot, add chicken stock, squash, yams, apple, onion, carrots, celery, peppers, sugar and seasonings (salt, oregano, basil, garlic powder, thyme and cinnamon) and bring to a boil. Turn stove down to allow a steady simmer, about one hour.

Remove two cups of mixture and set aside. Using an immersion blender, puree contents of pot until smooth. Add removed two cups back into the pot, along with the tomatoes. Stir. Turn stove to low-medium low. Add cream into the soup while agitating.

In a separate bowl, add 1/4 cup of flour to 1 cup of water. Whisk contents until all the flour is dispersed into the water and there are no clumps. Pay special attention to the bottom of the bowl for hidden flour. Slowly add flour mixture into the pot of simmering soup, being certain to mix the soup while adding. Allow soup to simmer for an additional 10 minutes. Remove from heat and serve. Goes well with a crusty bread.

Pan: Large stock pot

Servings: 8-10


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Vegetable Lasagna


Ingredients:
  • 1 (28oz) can Dei Fratelli Tomato Puree
  • 8 Lasagna noodles
  • 2 tsp Sea salt
  • 1/4 tsp Black pepper
  • 3 tsp Garlic powder
  • 2 Tbsp. Olive oil
  • 1 1/2 tsp Oregano
  • 1/4 tsp Basil
  • 1/2 Green pepper
  • 1/2 Yellow pepper
  • 1/2 Orange pepper
  • 1/2 Red pepper
  • 1 Onion
  • 5oz Baby spinach
  • 4 1/2 Cups Mozzarella cheese, shredded
  • 3/4 Cup Parmesan cheese, shredded
Vegetable Lasagna

Preparation:

Bring 20oz of water to a boil. Break lasagna noodles in half, place in water and boil until noodles are tender. Drain noodles in colander.

Pour 2 tbsp olive oil in large frying pan. Heat pan on medium heat while you slice the peppers and onion. Cut peppers and onion into about 1/2 inch wide pieces. Cut the pepper pieces in half, creating about 1 1/2 inch long pieces. Cook on medium heat for 8-10 minutes stirring occasionally. Let some pieces brown. Remove from heat and pour veggies in colander to drain. Let set for about 5 minutes. Gently toss veggies in colander to let more oil drain out. Make sure the veggies are not full of oil.

Preheat oven to 375F. Using a 9x13 casserole or lasagna dish, begin layering lasagna.

1. Pour all of the browned veggies in bottom of the dish. Spread evenly
2. Layer of lasagna noodles
3. 3/4 cup tomato sauce from above spread evenly with back of the spoon
4. 1/2 cup shredded parmesan cheese
5. 2 cups shredded mozzarella cheese
6. 5 oz. fresh baby spinach spread evenly
7. 1 layer of lasagna noodles
8. 3.4 cup tomato sauce
9. 1.4 cup shredded parmesan cheese
10. 2 1/2 cups shredded mozzarella

Cover with foil, with the foil not touching the cheese. Bake at 375 for 45-50 minutes. Cheese should be totally melted. Let cool for five minutes prior to serving.

Freeze remaining sauce or serve with garlic bread or garlic sticks.

Pan: Large baking dish

Servings: 6


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Ratatouille

Ingredients:
  • 1 medium Eggplant, skin on, cut in 1 inch cubes
  • 1 medium Onion, chopped
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
  • 1 small Zucchini, chopped in 1/2-inch pieces
  • 4 Garlic cloves, thinly sliced
  • 1/2 Cup Black olives, pits removed and halved
  • 8 ounces Fresh mushrooms, quartered
  • 1/2 Red or green pepper, chopped
  • 1 Tbsp. Balsamic vinegar
  • Salt and pepper to taste
  • Parmesan cheese, grated
Ratatouille

Preparation:
Preheat oven to 400°F.

Place 1 tablespoon water in a large skillet and bring to boil over medium heat. Add the eggplant and onion and sauté, stirring occasionally, for 4 minutes or until beginning to soften. Meanwhile, clean and cut the remaining (including optional if using) vegetables. Add as ready, stirring occasionally. Simmer for 10 – 15 minutes, stirring occasionally.

Remove from heat and season with salt and pepper to taste. Add balsamic vinegar, stirring to distribute. Transfer to a baking dish lightly sprayed with cooking spray. Bake 25 minutes. If desired, after baking 20 minutes, remove dish from oven and top with Parmesan. Return to oven for final 5 minutes. Serve immediately.


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Tomato Onion & Cheese Casserole

Ingredients:
  • 1 lb (4 Cups) Onion, thinly sliced
  • 1 (28 oz) can Dei Fratelli Whole Tomatoes, sliced
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Dried basil
  • 5 slices American cheese, cut in half
  • 1/2 Cup Dry bread crumbs
  • 3 Tbsp. Butter, melted
Dei Fratelli Whole Tomato 28oz

Preparation:
Preheat oven to 350°F. Lightly grease a 1 1/2 to 2-quart casserole dish; set aside. In a medium saucepan, bring about 1-inch of water to a boil, add onion and cook on medium heat for 10 minutes; drain.

In the prepared casserole dish, layer half the tomatoes then half the onions. Combine the salt, pepper, and basil; sprinkle half over the onions. Top with half the cheese. Repeat with the remaining tomatoes, onions, spices, and cheese.

Toss the bread crumbs in the melted butter; sprinkle over the top of the casserole. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes.


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Easy Pasta Primavera

Ingredients:
  • 1 (28 oz) can Dei Fratelli Diced Tomatoes, undrained
  • 1 (12 ounce) package Bowtie pasta (use rice noodles to make it gluten-free)
  • 1/2 red bell pepper, sliced
  • 1 Cup Snap Peas
  • 5 Spears asparagus, trimmed and cut into 1 inch pieces
  • 1/4 Cup Olive oil, divided
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 Tbsp. Lemon juice
  • 1 Tbsp. Italian seasoning
  • 1 Tbsp. Butter
  • 1/4 Onion, thinly sliced
  • 2 cloves Garlic, thinly sliced
  • 2 tsp Lemon zest
  • 1/3 Cup Chopped fresh basil leaves
  • 1/3 Cup Chopped fresh parsley
  • 1/2 Cup Grated Romano cheese
pasta primavera

Preparation:
Preheat oven to 450°F. Line a baking sheet with aluminum foil.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 12 minutes or until al dente; drain.

In a bowl, mix carrot, red bell pepper, green beans, peas and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.

Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, lemon zest, basil, parsley, and Diced Tomatoes. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.

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Three Pepper Pizza

Ingredients:
  • 1/4 tsp Italian seasoning
  • 1/3 Cup Dei Fratelli Tomato Sauce
  • 1/4 Cup Water
  • 1 (12-inch) Prebaked refrigerated pizza crust
  • 1 Cup (4 ounces) Shredded part-skim mozzarella cheese
  • 1 1/2 Cups Diced green, red, and yellow bell pepper (about 3 small peppers)
  • 1/2 Onion, chopped
Three Pepper Pizza

Preparation:
Preheat oven to 450°F.

Combine seasoning, tomato sauce, and water in a small bowl; stir well. Spread over pizza crust. Top evenly with cheese. Sprinkle bell pepper and onion evenly over cheese.

Bake at 450°F for 10 to 12 minutes or until cheese melts. Cut into 6 wedges, and serve.


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Truly Tomato Ratatouille (Vegetable Stew)


Ingredients:
  • 1 26.46 oz box of Dei Fratelli Truly™ Rustic Cut Tomatoes
  • 1 Cup Olive oil
  • 1 large Onion, finely chopped
  • 1 Green pepper, finely sliced
  • 1 Red pepper, finely sliced
  • 1 Bouquet garni – several parsley stems, celery leaves, and sprigs of thyme wrapped in a leek and securely tied with cotton twine.
  • 4 Cloves garlic, minced
  • 6 - 7 small Zucchini, scrubbed, trimmed, and cut into matchsticks
  • 2 tsp Fresh thyme leaves
  • 3 small Eggplants (about 11/2 pounds), peeled and cut into matchsticks
  • Pinch of Saffron threads (optional)
Truly Ratatouille

Preparation:

In a large skillet, heat 1/4 cup of olive oil, add onions and a pinch of salt. Cook over low heat until soft and translucent, about 5 minutes. Add the peppers and a pinch of salt. Cover and continue to cook for 5 minutes. Add tomatoes, stir and continue to cook for another 5 minutes. Stir in bouquet garni, and garlic. Taste and correct seasoning as necessary. Cover and simmer gently for about 30 minutes, the vegetables should be cooked through but not mushy.

In another skillet, heat the remaining 1/2 cup of olive oil over moderate heat. Add the zucchini and cook until lightly browned, about 5 minutes. Transfer to a colander to drain any excess oil. Season with thyme and salt and set aside.

In the same skillet heat the remaining 1/4 cup of olive oil. Add the eggplant and cook until lightly browned, about 5 minutes. Transfer to a colander to drain any excess oil. Add the zucchini and eggplant to the tomato mixture. Taste; and correct seasonings as necessary. Add Saffron. Cover and simmer for 30 or so minutes. Serve warm or at room temperature.

Servings: 8-10

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Truly Tomato Vegan Chili


Ingredients:
  • 1 26.46 oz box of Dei Fratelli Truly™ Finely Chopped Tomatoes with Onion, Carrot and Celery
  • 2 Tbsp. Olive oil
  • 8 oz. Baby bella mushrooms, chopped
  • 3 cloves Garlic (1 Tbsp.), minced
  • 1 Chipotle chile in adobo sauce, drained and minced
  • 2 tsp Smoked paprika
  • 2 tsp Dried oregano
  • 1 1/2 tsp Chili powder
  • 1 15 oz can Black beans – partially drained
  • 1 15 oz can Kidney beans – partially drained
  • 1 15 oz can Pinto beans – partially drained
  • 2 Tbsp. Tamari or soy sauce
  • 1 Tbsp. Worcestershire sauce
Dei Fratelli Truly Vegan Chili

Preparation:

Heat oil in a heavy bottomed Dutch oven over medium-high heat. Add mushrooms, cook until softened and beginning to brown 7 to10 minutes. Add garlic and chipotle chile, cook one minute. Add tomatoes, paprika, dried oregano and chili powder, bring to a boil, stirring occasionally. Add beans, tamari and Worcestershire sauce. Cover, reduce heat to medium low. Simmer 45 minutes, stirring often until the chili is rich and full flavored.

Serve with a red onion and cilantro salad dressed with the juice of 2 limes, rice or corn bread.

Servings: 8

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Truly Tomato Pomodoro Sauce (simple tomato sauce)


Ingredients:
  • 1 26.46 oz box Dei Fratelli Truly™ Petite Cut Tomatoes
  • 1/4 Cup Extra virgin olive oil
  • 3 cloves Garlic, minced
  • 1/4 Cup packed Fresh basil leaves, chopped
  • Salt and pepper
Dei Fratelli Truly Tomato Pomodoro Sacue

Preparation:

Heat tomatoes in a heavy bottomed Dutch oven over medium heat to a gentle simmer; Add olive oil and garlic, bring sauce back to simmer. Remove sauce from heat. Stir in basil leaves and season to taste with salt and pepper. Serve with cooked pasta.

Servings: 4

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Easy Cheesy Penne

Ingredients:
  • 1/2 (28 oz) can Dei Fratelli Crushed Tomatoes
  • 1 (8 oz) can Dei Fratelli Tomato Sauce
  • 1 lb Penne pasta
  • 1 1/2 Cups Cottage cheese
  • 1 Cup Ricotta cheese
  • 1 1/4 Cups Shredded part-skim mozzarella cheese, divided
  • 3 Tbsp. Parsley, chopped
  • 2 tsp Olive oil
  • 1 medium Onion, chopped
  • 4 cloves Garlic, finely chopped
  • 1 tsp Dried oregano
  • 1 tsp Dried rosemary
  • 1/2 tsp Chili flakes
  • 3/4 tsp Salt
  • 1/4 tsp Pepper
  • Cooking spray
  • 1/4 Cup Grated Parmesan

Preparation:
Preheat your oven to 400°F. Mix cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain. Heat the oil in a pot over medium heat. Add onion and cook, until translucent, about 5 minutes. Add the garlic, tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, and reduce heat to simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture.

Spray a 9 by 13-inch glass baking dish with cooking spray and add pasta to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes.


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Tomato Soup and Grilled Cheese Boats

Ingredients:
  • 1 can Dei Fratelli Tomato Soup
  • For the grilled cheese boats:
  • 2 Slices Bread (White, Wheat or Rye)
  • 2 Tbsp. Pesto
  • 2 Slices Mozzarella Cheese
Tomato Soup Grilled Cheese Boats

Preparation:

Cut off the crusts of the bread then spread the pesto onto the slices and top with cheese. Put the sandwich together and grill the sandwich in a greased pan or panini maker.

2. Slice the sandwich into quarters to form 4 mini grilled cheeses. Place the mini sandwiches onto the portioned soup right before serving.


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Truly Tomato Minestrone Soup


Ingredients:
  • 1 26.46 oz box of Dei Fratelli Truly™ Petite Cut Tomatoes
  • 3 Tbsp. Olive oil
  • 2 Garlic cloves, smashed
  • 1 small Fennel bulb, quartered, cored and diced
  • 1 small Leek, white part only, well washed, thinly sliced
  • 2 quarts Stock, either vegetable or chicken
  • 1 15.5 ounce can of Cannellini beans, rinsed and drained
  • 1/2 Cup Ditalini pasta or small elbows
  • 5 ounces of Fresh baby spinach
  • 6 Fresh basil leaves, chopped
  • Salt and pepper
  • 1/2 Cup Parmesan cheese, freshly grated
  • 1 Lemon, cut into wedges - optional

Preparation:

Heat oil in a heavy bottomed Dutch oven over medium heat; Add garlic, cook until lightly browned, discard garlic. Add leeks and fennel and cook until softened and beginning to lightly brown. Add broth and tomatoes, bring to boil. Add cannellini beans and pasta and return to a boil. Reduce heat to simmer, add with salt and pepper. Serve sprinkled with Parmesan cheese and lemon wedges.

Servings: 4-6

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Tomato Parmesan Bread Pudding

Ingredients:
  • 1 (28 ounce) can Dei Fratelli Chopped Italian Tomatoes
  • 1 medium loaf Firm white bread cut into large (1") cubes
  • 6 Eggs
  • 2 Cups Half and half
  • 4 ounces Parmesan cheese, grated
  • 8 ounces Mozzarella, shredded
  • 1/2 Cup Flat leaf parsley, chopped
  • 1/4 Cup Basil leaves, chopped

Preparation:
Butter a two-quart oven proof baking dish. Whisk the eggs and half and half together.

Fold the bread and parmesan cheese into the egg mixture (the bread should be moist and squishy). Fold in parsley and basil.

Place one third of the bread mixture in the bottom of the baking dish. Layer half of the can of tomatoes and one third of the shredded cheese. Repeat layers, finishing the bread mixture and then shredded cheese.

Let the assembled dish stand covered and refrigerate for 2 hours or overnight, for up to 24 hours.

Place the refrigerated dish in the oven at 350 degrees. Bake covered for 40 minutes or until the center begins to dry. The top should be brown and bubbly. Remove from the oven and uncover, let it rest uncovered for ten minutes before serving.

Serves 8-10

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Zucchini, Carrot and Roasted Red Pepper Tart


Ingredients:
  • 1/4 Cup Dei Fratelli Pizza Sauce
  • 1 (14.5oz) Can Dei Fratelli Low Sodium Diced Tomatoes, drained
  • 1 Zucchini, thinly sliced
  • 1 (14.5oz) Can Carrots, drained
  • 1 Lime
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 Tbsp. Basil, fresh and chopped
  • 1/4 Cup Parsley, chopped
  • 1 Pizza crust, refrigerated
  • 2 1/2 Tbsp. Extra virgin olive oil, divided
  • 1 Shallot, sliced
  • 2 Tbs.p Roasted red pepper, drained and chopped
  • 3 cloves Garlic, crushed and minced
  • 6-8 slices Havarti or Swiss
  • 3 Tbsp. Ricotta cheese, lowfat
  • 1/4 Cup + 1 Tbsp. Parmesan and Romano Cheese

Zucchini, Carrot and Roasted Red Pepper Tart

Preparation:

Preheat oven to 400°F. Spray a 9x13 rimmed baking sheet with nonstick cooking spray. Unroll pizza dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake 10 to 12 minutes or until crust begins to brown. Remove from oven and set aside.

On stove top in a medium saucepan heat 1/2 Tbsp olive oil and shallot slices. Sautè for about 3 minutes. Add red pepper, garlic, parsley, basil, tomatoes and carrots. Simmer and stir occasionally for 5 minutes or until most of juice is cooked off.

In a small bowl place lime zest, 2 tsp lime juice, and mix with remaining olive oil, salt and pepper. Set aside.

Mix sauce with ricotta cheese in a small bowl. Spread mixture evenly over pizza dough. Evenly sprinkle vegetables from saucepan over pizza. Arrange cheese slices evenly on top. Place zucchini slices over top, overlapping. Drizzle half of juice and oil mixture over zucchini slices, then sprinkle with grated cheese.

Place pan back in oven and bake an additional 10 to 12 minutes or until cheese and zucchini turn golden brown. Remove pan from oven; sprinkle remaining lime and olive oil mixture over tart. Rest pizza for about 5 minutes. Slice into 6 sections and serve warm.

Pan: Baking sheet

Servings: 6


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Honorable Mentions


African Groundnut Stew


Ingredients:
  • 1 28 oz. can Dei Fratelli Diced Tomatoes
  • 1 lb. boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 large sweet potato, peeled, cut in 1-inch cubes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 tbsp. olive oil, divided
  • 1 medium onion, thinly sliced
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup creamy peanut butter
  • 1/4 cup mango chutney
  • 1/4 tsp. dried thyme
  • 1/4 tsp. cayenne pepper
  • garnish with chopped peanuts

Preparation:

Sprinkle chicken and potatoes with salt and pepper. In a Dutch oven, cook chicken and potatoes over medium heat in 2 tablespoon oil for 4-6 minutes or until chicken is no longer pink; remove and set aside. In the same pan, saute onion in remaining oil until tender.

Stir in the Dei Fratelli Diced Tomatoes, chicken, sweet potato, broth, peanut butter, chutney, thyme and cayenne. Bring to a simmer. Reduce heat to low; cover and simmer for 15-20 minutes or until potato is tender. Give each serving a sprinkle of chopped peanuts.

Servings: 6


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Pizza Margherita Bubble Bake


Ingredients:
  • 1 14.5 oz. can Dei Fratelli Chopped Italian Tomatoes, drained
  • 2 8 oz. tubes crescent dough
  • 3 tbsp. extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1/4 tsp. sea salt
  • 1/3 cup packed fresh basil, chopped
  • 2 cups shredded mozzarella cheese, divided
  • 1/4 cup shredded parmesan cheese

Preparation:

Preheat oven to 375 degrees. Spray the inside of an 8x8 inch pan with non-stick cooking spray.

Coarsely chop unrolled logs of crescent dough into squares measuring roughly 1/2 inch in size.

Place dough into a large mixing bowl, and top with tomatoes, olive oil, garlic, sea salt, basil, and 1 1/2 cups of mozzarella cheese. Using tongs or clean hands, toss to combine.

Pour dough-tomato mixture into greased pan and top with remaining 1/2 cup of mozzarella. Sprinkle Parmesan cheese evenly over top of casserole.

Bake in preheated oven for 15-20 minutes, until bubble bake is well-risen, golden, and cheese is melted. Remove from heat and let sit 5-10 minutes before serving.

Servings: 4


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Mini Grilled Caprese Pizzas

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli No Salt Whole Tomatoes (drizzled with olive oil, sea salt, and pepper)
  • 1 package of refrigerated pizza dough
  • Fresh Mozzarella cheese- cut into bite size pieces
  • Basil
  • Salt, pepper
  • Olive oil

Preparation:
Preheat grill to medium heat. Then, roll out the pizza dough on a flat surface. Using a small bowl or wide mouthed glass, cut the dough into small circles to make the mini pizzas. Roll leftover dough pieces together, flatten and repeat cutting into small circular cutouts.

Slice Dei Fratelli Whole Tomatoes and brush both sides of the dough with olive oil. Make sure your grill has been sprayed with non stick spray. Grill the dough until grate marks appear, about 5 minutes. Flip the dough, then, with recently grilled side up, add tomato slices, a piece of basil, and the mozzarella. Grill for 5 minutes or until cheese has melted.

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Eye Popping Soup

Ingredients:
  • 2 (10.75 oz) cans Dei Fratelli Gluten-Free Tomato Soup
  • 1 pound (about 30) bocconcini (bite-size mozzarella balls)
  • 1 jar small pimiento-stuffed olives
Dei Fratelli Eye Popping Soup - Tomato Recipe

Preparation:
Heat Dei Fratelli Gluten-Free Tomato Soup over medium heat in a medium sized pot.

To make the eyeballs, use a small melon baller and scoop out a hole from each bocconcini. Cut each pimiento-stuffed olive in half crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyes. Serve up hot soup into shallow bowls. Add 4 or 5 eyeballs to each bowl!


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Weekend Beer Chili

Ingredients:
  • 2 cans (14.5 oz) Dei Fratelli Low Sodium Diced Tomatoes, undrained
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, undrained
  • 1 can (29 oz) potatoes, diced
  • 1 can (12 oz) beer (or non-alcoholic beer)
  • 2 diced carrots
  • 2 stalks celery, diced
  • 1 diced onion
  • 3 Tbsp. chili powder
  • 1/2 tsp ground red pepper
  • 2 Tbsp. olive oil
  • 1/4 cup tomato paste
  • 1 bunch broccoli, diced
Dei Fratelli Weekend Beer Chili - Tomato Recipe

Preparation:
In a 5-quart pot warm oil over medium heat. Add carrots, celery and onion. Cook until golden, stirring frequently, about 15 minutes. Stir in chili powder and red pepper. Cook for 1 minute. Add Dei Fratelli diced tomatoes with juices and corn with liquid, beer, tomato paste and potatoes. Cook 15-20 minutes. Add broccoli. Cook until broccoli is tender but still crisp, about 10 minutes. Stir in beans and heat through, an additional 5-10 minutes. Serve.


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Easy Letcho (also known as Lecso or Leczo)

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes, drained
  • 1 lb garlic sausage
  • 1 yellow onion
  • 1 green pepper
  • 1 yellow or orange pepper
  • 1 red pepper
  • 1 Tbsp paprika
  • 1 tsp Salt
  • 3 Tbsp oil
Dei Fratelli Easy Letcho - Tomato Recipe

Preparation:
Add oil and salt to big stock and heat on medium. Chop sausage, onions and peppers. Add only sausage, onions and green peppers to heated oil. Cook covered until onions are seared and begin to become translucent. Add remaining diced peppers, drained Dei Fratelli Petitie Diced Tomatoes and paprika. Mix well and bring to boil, then reduce to simmer for about 45 minutes. Serve over rice or mashed potatoes.


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Mexican Peppers Stew

Ingredients:
  • 1 (15 oz) can Dei Fratelli Chopped Mexican Tomatoes
  • 1 cup roasted pepper strips
  • 1/3 cup chopped white onion
  • 1 tsp roasted garlic, prepared
  • 2 Tbsp. extra virgin olive oil

Preparation:
In a 2 quart sauce pot, warm up the olive oil over medium heat. Add the roasted peppers, white onion, and prepared garlic and gently fry in the oil for about 4 minutes. Then, carefully add the Chopped Mexican Tomatoes and cook for an additional 10 minutes. This product can be served either hot or cold.

Chef Tip: Use this versatile condiment as a sandwich garnish or you could try it for breakfast with you eggs for that spicy, robust kick!


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Italian Piadina

Ingredients:
  • 1 can (8 oz) Dei Fratelli Pizza Sauce
  • 3 1/2 cups all-purpose flour, plus extra for dusting
  • 1/2 tsp baking soda
  • 1 tsp sea salt, plus extra for seasoning
  • 1 stick butter, cut into 1/2-inch pieces, at room temperature
  • 2 Tbsp. extra-virgin olive oil
  • Freshly ground black pepper
  • 6 oz fontina cheese, shredded (about 2 cups)
  • 4 oz prosciutto, thinly sliced
  • 1 cup chopped fresh basil
Dei Fratelli Italian Piadina - Tomato Recipe

Preparation:
Combine the flour, baking soda and 1 teaspoon salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons of water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8-to-10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly.

Spoon desired amount of Dei Fratelli Pizza Sauce over piadina. Sprinkle the fontina cheese evenly. Arrange 2 prosciutto slices on top of the cheese. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.


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Lunch Ready Rollups

Ingredients:
  • 1 (14.5 ounce) jar Dei Fratelli Original Salsa Mild
  • 1/4 (14.5 ounce) can Dei Fratelli Chili Ready Diced Tomatoes
  • 1/2 cup brown rice, uncooked
  • 1 cup water
  • 1 (15 ounce) can black beans
  • 1/2 (15.5 ounce) can pinto beans
  • 1/4 (10 ounce) can whole kernel corn
  • 4 (10 inch) flour tortillas
  • 1/4 lb pepperjack cheese, shredded

Preparation:
Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool. Place black beans and pinto beans into a colander or strainer, and rinse. Add Dei Fratelli Original Salsa, corn and Dei Fratelli Diced Tomatoes, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.

Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.

Makes 4 servings.


 

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Cynthia's Ratatouille

Ingredients:
  • 1 (28 oz) can Dei Fratelli Seasoned Diced Tomatoes, drained (reserve liquid)
  • 1 Eggplant
  • 2 zucchini, or 1 zucchini and 1 yellow squash
  • 1 clove Garlic, pressed
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1 to 2 tsp olive oil
  • Salt and pepper to taste
  • 1/4 cup black olives, sliced
Dei Fratelli Ratatouille

Peel eggplant and cut into 3/4" slices. Arrange in single layer on a large platter. Salt eggplant slices. Allow to rest at room temperature for 20 minutes. This will draw some of the moisture from the eggplant and prevent it from becoming mushy. After 20 min., rinse each slice and pat dry with paper towel.

Wash unpeeled squash and/or zucchini and cut into 3/4" slices. In small stacks, combine eggplant and zucchini slices, and cut into cubes of even sizes. Place in med. bowl. Pour olive oil into a large, pre-warmed skillet, turn to coat the surface. Set to med. heat. Add pressed garlic glove and stir to infuse oil, 2 to 3 minutes. Remove garlic clove. For a stronger garlic flavor, dice the garlic clove instead of pressing and do not remove from the recipe.

Add diced pepper and onion to skillet and heat until onions begin to turn translucent. Do not allow onions to caramelize. Add eggplant, zucchini and tomatoes to skillet and stir to heat thoroughly. Reduce heat to med-low, cover and cook another 10 - 15 minutes, stirring occasionally, until vegetables reach your desired consistency. For thinner mixture, add 1/2 c. of the reserved liquid. Stir in black olives or offer them as a garnish.
This recipe can be served hot or cold.

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Fiesta Tomato Corn Fritters


Submitted by: Roxanne E. Chan, Albany, CA
Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapeños, well drained
  • Cilantro and Dei Fratelli Original Salsa Medium for garnish
  • 2/3 cup corn, drained and rinsed
  • 2/3 cup black beans, drained and rinsed
  • 1/4 cup green onion, chopped
  • 1/3 cup Mexican blend cheese, shredded
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 2 eggs, beaten
  • 2 Tbsp. vegetable oil
Fritters

Preparation:
In a medium bowl combine the Dei Fratelli Chopped Mexican Tomatoes and Jalapeños, corn, beans, onions and cheese. In a small bowl whisk together the flour, baking powder and eggs; stir into the tomato mixture until well mixed. In a large skillet heat the oil over the medium heat. Drop the batter by heaping spoonfuls into the skillet. Flatten slightly and cook until browned on both sides, about 4 minutes total. Top each serving of fritters with Dei Fratelli Original Salsa and garnish with cilantro.

Serves 6

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Manicotti

Ingredients:
  • 1 jar (24 oz.) Dei Fratelli Traditional Pasta Sauceor Dei Fratelli Mushroom Pasta Sauce
  • 1 lb Ricotta cheese
  • 1/2 lb Mozzarella cheese
  • 1 Egg, beaten
  • 1/4 Cup Fresh parsley
  • 1/2 Cup Onion, chopped
  • 1/4 Cup Parmesan cheese
  • 16 oz Manicotti pasta

Preparation:
Mix ricotta cheese, mozzarella cheese, egg, parsley, onion and parmesan cheese and set aside.

Cook manicotti pasta according to package directions. Pour half of the pasta sauce in shallow baking dish. Fill manicotti with cheese mixture and arrange over sauce.

Pour remaining sauce over top of filled pasta. Bake at 375 degrees for 30–40 minutes.

Serves 6

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Tomato & Basil Quiche

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Whole Tomatoes
  • 1 Tbsp Olive oil
  • 1 Onion, sliced
  • 2 Tbsp. All-Purpose Flour
  • 2 tsp Dried basil
  • 3 Eggs, beaten
  • 1/2 Cup Milk
  • Salt and pepper to taste
  • 1 (9 inch) deep dish Pie crust, unbaked
  • 1 1/2 Cups Colby-Monterey Jack cheese, divided and shredded

Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. Season with salt and pepper. Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. Sprinkle top with remaining 1/2 cup shredded cheese. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

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Nonna's No Nonsense Pasta (Tomato and Garlic Pasta)

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
  • 1 (8 oz) pkg Pasta
  • 4 cloves Garlic, crushed
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Fresh basil, chopped
  • 1 Tbsp. Tomato paste
  • Salt to taste
  • Ground black pepper to taste
  • 1/4 Cup Parmesan cheese, grated
Nonna's No Nonsens Pasta

Cook the pasta in a large pot of boiling salted water until al dente.

In a large skillet or saute pan, sautee the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.

Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.

VARIATIONS: Sautee fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

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Low-Sodium Tomato and Garlic Bread Soup

Ingredients:
  • 1 (28 oz) can Crushed Tomatoes with Basil and Herbs, undrained
  • 1 tsp Olive oil
  • 1/2 Cup Yellow onion, diced
  • 1/2 tsp Fresh garlic, minced
  • 1/4 tsp Dried red pepper flakes
  • 2 Cups Low-sodium vegetable broth
  • 4 slices of Bread, toasted and cut into 1/2 inch pieces
  • 3 Tbsp. Fresh basil leaves, thinly sliced
  • 2 Tbsp. Parmesan cheese, shaved
Low Sodium Tomato and Garlic Bread Soup from Dei Fratelli

Preparation:
Heat oil in large saucepan over medium-high heat; add onions, garlic and red pepper flakes. Cook, stirring occasionally, for 3 to 5 minutes until onions are tender. Add broth and tomatoes. Cook; stirring occasionally until simmering. Stir in basil. Divide into four serving bowls. Top with bread, cheese and additional basil if desired.

Serves 4

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Tomato Mozzarella Sandwich

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli No Salt Whole Tomatoes
  • Olive oil
  • 2 Bread, sliced
  • 4 Mozzarella cheese, sliced thinly
  • Salt and freshly ground black pepper
  • 1/2 clove garlic, optional
  • 4 Leaves fresh basil, optional

Heat a 10-inch skillet over medium heat and coat lightly with olive oil. Place 1 piece of bread in the skillet. Lay two pieces of mozzarella cheese on top of the bread. Lay the tomato slices on top of the cheese and sprinkle with salt and pepper. Place the rest of the cheese on top of the tomato and top with the second piece of bread. Check the bottom of the bread; if it is looking golden, flip the sandwich. Place a cast iron skillet on top of the flipped sandwich and cook for an additional 3 to 4 minutes to finish melting the cheese and toasting the bread.

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Vegetarian Mexican Pasta

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
  • 1/4 Cup Dei Fratelli Original Salsa Mild
  • 1/2 lb Pasta
  • 2 Tbsp. Olive oil
  • 1 large Onion, chopped
  • 1 Yellow bell pepper, chopped
  • 1 Red bell pepper, chopped
  • 1/2 Cup Sweet corn kernels
  • 1 (15 oz) can Black beans, drained
  • 1/4 Cup Black olives, sliced
  • Salt and pepper to taste

Preparation:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain. While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onion and peppers in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes and jalapenos, mild salsa and olives and cook for 5 minutes. Toss sauce with cooked pasta and serve. ¡Muy bien!

Serves 6

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Seafood - Main Course Recipes



Sicilian Shrimp with Asiago

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Chopped Italian Tomatoes
  • 2 lbs Extra-large shrimp, peeled and deveined
  • Salt and freshly ground black pepper
  • 4 Tbsp Olive oil, dividing usage
  • 1 small Onion, chopped
  • 2 cloves Garlic, minced
  • 1/4 tsp Ground cayenne pepper
  • 2 tsp Dried Italian seasoning
  • 1 1/2 Cups Asiago cheese, shredded
  • 1/4 Cup Fresh basil, julienned

Preparation:
Preheat oven broiler. Sprinkle shrimp with salt and black pepper. Spoon 2 tablespoons of the olive oil into a large skillet over medium heat. Add the shrimp and saute until pink and just beginning to curl, about 2-3 minutes (do not overcook). Using a slotted spoon, transfer the shrimp to a single layer in a broiler-proof gratin dish, distributing evenly. In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and saute until tender, about 5 minutes. Add the garlic, cayenne and Italian seasoning; saute for 2 additional minutes. Add the tomatoes and simmer until slightly thickened, about 3 minutes. Season, if desired, with salt and black pepper. Spoon the sauce over the shrimp. Sprinkle the cheese over the top and place under the broiler (about 6 inches from heat) until the cheese softens and begins to brown, about 5 minutes (watch carefully!). Remove from oven, sprinkle with basil and serve while hot.

Note: This delicious dish is easy to put together, nutritious and everyone loves it. The shrimp can be sauteed and dressed with the tomato mixture up to 4 hours in advance- at serving time, sprinkle with cheese and place in the oven. Serve with plenty of crusty bread for moppin up the delicious juices!

Serves 4-6

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Portuguese Fish Casserole

Ingredients:
  • 1/2 can (8 oz) Dei Fratelli Tomato Sauce
  • 2 lb Salted cod fish
  • 5 large Potatoes, peeled and sliced
  • 3 large Onions, sliced
  • 1 Cup sliced Zucchini
  • 3/4 Cup olive oil
  • 2 Cloves garlic, minced
  • 1 Tbsp. Chopped fresh parsley
  • 1 1/2 tsp Crushed red pepper flakes
  • 1 tsp Paprika

Preparation:
Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside. Preheat oven to 375 degrees F. In an 8x11 casserole dish, layer half the potato slices, all of the cod, all of the onions and zucchini. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole. Bake in preheated oven for 45 minutes, or until potatoes are tender.

Serves 6
 

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Truly Tomato Mediterranean Fish Chowder


Ingredients:
  • 1 26.46 oz box of Dei Fratelli Truly™ Finely Chopped Tomatoes with Onion, Carrot and Celery
  • 2 Cloves garlic, minced
  • 2 tsp Salt
  • 1/2 tsp Cayenne
  • 1 Bay leaf
  • 1/2 Cup Dry red wine
  • 4 Cups of Water
  • 1 lb White-fleshed fish (frozen cod, halibut etc.)
  • 1 lb Mussels (frozen)
  • 12 ounces Medium shrimp (frozen) raw, tail off, peeled and deveined
  • Olive oil – for garnish
  • Flat-leaf Parsley – minced for garnish (optional)
Dei Fratelli Truly Mediterranean Fish Chowder

Preparation:

Heat a 6 quart heavy bottomed Dutch oven or stock pot and add tomatoes, garlic, salt, cayenne, bay leaf, wine and water, simmer uncovered, until the sauce is rich and full flavored, about 30 minutes. Add fish and shellfish in the order given, giving each variety a moment to cook before adding the next, bring to a gentle simmer and cook until the fish becomes opaque and flakes, about 7 minutes, the mussels open, and the shrimp turns pink, about 3 to 4 minutes. Serve steaming hot in bowls, garnish with a splash of olive oil and a small handful of minced parsley and garlic rubbed toast points.

Servings: 6

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Truly Tomato Spaghetti a la Puttanesca


Ingredients:
  • 1 26.46 oz box Dei Fratelli Truly™ Petite Cut Tomatoes
  • 1/4 Cup Olive oil
  • 1 ounce Anchovy fillets (about 4)
  • 1 clove of garlic
  • 1 tsp Red pepper flakes
  • 3 ounces Black olives (about 6-8)
  • 2 tsp Capers
  • 1/2 tsp Salt
  • Black pepper, freshly ground
  • 3/4 Cup Flat leaf parsley, chopped
  • 1 package of Spaghetti – cook per package instructions

Preparation:

Put a large pot of salted water on and cook the pasta according to the package instructions. Heat olive oil in a large heavy bottomed sauté pan over medium heat as the pan starts get warm add the anchovy fillets, allow them to fry and melt, add garlic, red pepper flakes olives and capers, and cook for a couple of minutes stirring often. Add tomatoes, bring mixture to a boil, and reduce heat, and simmer, for about 5 minutes stirring frequently. Taste and correct seasonings as necessary. When the pasta is ready, drain it in a colander, reserving some of the cooking liquid. Toss the hot spaghetti with the hot tomato sauce, add parsley. If the sauce appears too dry, add additional olive oil and some of the reserved cooking water from the pasta – the sauce should be nice and loose and silky. Serve immediately.

Servings: 4-6

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Manhattan Clam Chowder

Ingredients:
  • 2 Tbsp. Extra-virgin olive oil
  • 1 Cup Finely diced onion
  • 1 Cup Cored fennel bulb, finely diced, plus 2 tablespoons chopped fronds, divided
  • 2 Tbsp. Minced garlic
  • 2 tsp Italian seasoning blend
  • 1/8 tsp Salt
  • 1/2 tsp Freshly ground pepper
  • 1 14-ounce can Reduced-sodium chicken broth, or vegetable broth
  • 1 1/2 Cups Water
  • 2 Cups Precooked diced potatoes (see Tip)
  • 2 Cups canned Dei Fratelli Crushed Tomatoes
  • 1 (10-ounce) can chopped clams, drained
  • 1 lb Pasteurized crabmeat, drained if necessary (optional)
Manhattan Clam Chowder

Preparation:
Heat oil in a large saucepan over medium heat. Add onion, diced fennel, garlic, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes.

Add broth, water and potatoes; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, 3 to 5 minutes. Stir in tomatoes, clams and fennel fronds. Return to a boil, stirring often; immediately remove from heat.

Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables.


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Truly Shrimp Bruschetta with Caesar Salad


Ingredients:
  • SHRIMP
  • 12 oz Dei Fratelli Truly™ Petite Cut Tomatoes
  • 24 medium shrimp pieces, chopped
  • 4 oz red onion diced
  • 8 teaspoon diced banana pepper rings
  • 1/2 teaspoon seasoned salt
  • BREAD
  • 8 thick slices of multigrain bread
  • 4 tablespoon olive oil to drizzle on bread
  • 4 tablespoon or 1/4 cup goat cheese
  • CAESER SALAD
  • head of romaine, remove end, cut 3 times to make 4 chunks
  • 4 tablespoon olive oil
  • 1/2 cup caesar dressing
Dei Frtelli Truly Shrimp Bruschetta

Preparation:

Preheat oven to 400°F. In medium sized bowl, blend all shrimp ingredients, let rest in refrigerator. Coat both sides of bread evenly with olive oil. Place bread in a large heated skillet or griddle and toast both sides. Remove bread and spread goat cheese on one side of all toasted bread. Place bread on cookie sheet and place in oven for 5-6 minutes or until cheese is slightly brown, rest for 5 minutes or so. Place shrimp mix on cheese side of toast, place on plate in medium skillet use remaining olive oil and heat until slightly smoking. Remove skillet from heat and add caesar dressing stir until blended. Using tongs place chunks of lettuce in dressing until all sides are coated. Stack lettuce in a uniform pile next to the shrimp bruschetta.

Servings: 4

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South of the Border Salmon

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapeños, save juice
  • 1 cup Dei Fratelli Original Salsa Mild
  • 1 lb salmon steak
  • 1/2 cup black bean relish
  • 3/4 cup water
  • 1 cup instant brown rice
  • Salt
  • Pepper
  • Cayenne pepper
  •       Black bean relish

  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup corn, drained and rinsed
  • 4 jalapeño slices, diced
  • 2 Tbsp. cilantro, roughly chopped
  • Juice from 1/2 of a lime

Preparation:
In a medium sauce pan, bring water and juice to a boil. Remove from heat, add rice & cover. Season salmon with salt, pepper & cayenne. Cut in half. Pour rice & juice into a shallow baking dish. (The rice should still have liquid in it, as it will continue to cook while baking) Place salmon on top of rice. Add the Dei Fratelli tomatoes & jalapenos around the salmon. Top salmon with Dei Fratelli salsa. Bake at 375 degrees for 15 minutes or until steaks are flaky & cooked thoroughly. Plate & sprinkle with black bean relish. Enjoy!!!

Serves 4.

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Go Catfish Tacos

Ingredients:
  • 1 can (14.5 oz.) Dei Fratelli Petite Diced Tomatoes
  • 1/3 cup Dei Fratelli Chopped Mexican Tomatoes and Jalapeños
  • 1/2 cup avocado, chopped
  • 3 Tbsp. lime juice
  • 3 Tbsp. fresh cilantro, chopped
  • 1 Tbsp. refrigerated chopped garlic
  • 4 6-inch flour tortillas
  • 1 lb. Catfish filets
  • 2 Tbsp. canola oil
  • Salt and pepper
  • 2 Tbsp. sour cream
  • 1/4 cup feta cheese, crumbled
Dei Fratelli Go Catfish Tacos

Preparation:
Preheat oven to warm setting. Mix Dei Fratelli Petite Diced Tomato and Dei Fratelli Chopped Mexican Tomatoes and Jalapeños in a large mixing bowl. Add the avocado, 2 Tbsp. lime juice, cilantro, and chopped garlic to the tomato mixture. Set aside. Wrap the tortilla shells comfortably in aluminum foil pouch and place in the warm oven.

Cut the catfish into manageable strips or cubes depending on the size of the filets available. Heat a nonstick skillet over medium high heat and add the canola oil, it should quiver and let off a small whiff of smoke, but not much. Season the fish with salt and pepper and carefully place in the skillet and cook gently, turning once, and finishing on the other side. Work in small batches and place cooked fish on a dinner plate. Drizzle the remaining lime juice over the cooked fish.

Carefully remove the tortillas from the oven and open the aluminum pouch. Spoon a generous amount of sour cream on each and add the fish, tomato mixture, and sprinkle with feta cheese.

Chef Tip: Feel free to substitute tilapia, shrimp or even chicken for catfish.

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Creole Shrimp & Rice

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Stewed Tomatoes
  • 3 Tbsp. Vegetable oil
  • 3/4 lb large Shrimp, shelled and deveined
  • 3 tsp Creole seasoning
  • 2 large Green peppers, seeded and chopped
  • 1 large Onion, chopped
  • 3 ribs Celery, thinly sliced
  • 2 cloves Garlic, finely chopped
  • 4 1/2 Cups White rice, cooked
Preparation:
Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. Add shrimp and season with 1 teaspoon of the Creole seasoning. Sauté for 2 minutes per side. Remove to a plate.

Add remaining tablespoon of oil, the peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally. Scrape up any browned bits in the bottom of the skillet. Add tomatoes and remaining 2 teaspoons of Creole seasoning. Break up tomatoes with the back of a wooden spoon. Simmer, covered, for 5 minutes.

Stir in shrimp and heat through. Serve with cooked rice.
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Shrimp Gumbo

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Seasoned Diced Tomatoes
  • 1 large Onion, chopped
  • 1 Green pepper, chopped
  • 2 colves Garlic, minced
  • 1/2 tsp Rosemary
  • 1 tsp Salt
  • Hot pepper sauce, to taste
  • 1 tsp Paprika
  • 1/2 tsp Pepper
  • 3 Cups Water
  • 1 Cup Long grain rice, uncooked
  • 1 lb Frozen shrimp, peeled
Preparation:
In a small amount of oil, combine onion and pepper. Sauté until soft. Add remaining ingredients and bring to a boil. Reduce heat to simmer and cook for 20 minutes or until rice is done.

Serves 6


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Tomato Tuna Casserole

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Stewed Tomatoes
  • 1 (15 oz) can Dei Fratelli Tomato Sauce
  • 2 (6.5 oz) cans of Tuna
  • 1 medium Onion, chopped
  • 1 Green pepper, chopped
  • 1 clove Garlic, minced
  • 1 large Eggplant, cubed
  • 1 tsp Lemon juice
  • 1/2 tsp Salt
  • 1 (8 oz) pkg Macaroni, cooked
  • 1 tsp Sugar
  • 1 tsp Basil
  • 1/2 tsp Oregano
  • 1 Bay leaf

Preparation:
Drain tuna. Sauté onion, pepper and garlic in small amount of oil. Cook until soft. Add remaining ingredients except macaroni. Simmer covered for 20–30 minutes Stir in tuna and macaroni.

Pour into a 2 qt casserole dish. Bake uncovered at 375 degrees for 30 minutes Sprinkle top with parmesan cheese.

Serves 6

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Red Pepper Shrimp Linguini


Submitted by: Jennifer Coduto, Kent, OH
Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Chopped Italian Tomatoes
  • 1/3 Cup Olive oil
  • 1 Cup White onion, sliced thin
  • 1 Cup Red bell peppers, sliced
  • 2 1/2 Tbsp Garlic, minced
  • 1/4 Cup Fresh basil, finely chopped
  • 2 Tbsp. Oregano
  • 1 Tbsp. Rosemary
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 3/4 Cup Mushrooms, sliced
  • 1 1/2 lb Fresh large shrimp, cleaned and deveined, tail on (can substitute thawed frozen cooked shrimp)
  • 1 lb Linguini, cooked al dente per package instructions

Preparation:
Heat oil in large pot with lid. Add onion, peppers, garlic, basil, oregano, rosemary, salt, pepper and mushrooms. Sautée over medium heat 5 minutes. Add tomatoes. Cover and simmer 15 minutes, stirring occasionally. Add shrimp and simmer until shrimp is pink and hot (if using frozen cooked shrimp, approx 5 minutes to heat through). Toss with cooked pasta.

Serves 8-10

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Turkey - Main Course Recipes





Fabs Fab Goulash

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Stewed or Diced Tomatoes
  • 1 Cup Dei Fratelli Tomato Sauce
  • 1 lb Lean ground turkey
  • 3 cloves Garlic, minced
  • 2 tsp White sugar
  • 1/2 tsp Dried basil
  • 1 (16 oz) package Bowtie pasta

Preparation:
In a large skillet over medium heat, cook the turkey until browned.

Stir in the stewed tomatoes, garlic, tomato sauce, sugar and basil, and then simmer for about 20 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, and then drain. Combine the pasta and turkey mixture; toss and serve.


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Savory Black and Blue Pasta

Ingredients:
  • 1/2 (14.5 oz) can Dei Fratelli Peitite Diced Tomatoes
  • 13.5 oz Whole wheat linguini (or your whole wheat pasta of choice)
  • 4 Tbsp. Black Israeli pepper
  • 2 - 3 Tbsp Sea salt
  • 3 Tbsp. Extra virgin olive oil
  • 4 cloves Garlic
  • 1 lb Ground veal (or turkey)
  • 1 large Green bell pepper, thinly sliced
  • 3 large Portabella mushrooms, cleaned and chunked (including stems)
  • 1 heaping Tbsp. Ground chipotle (or more to taste for added heat)
  • 1 heaping Tbsp.  Sage
  • 1 heaping Tbsp.  Marjoram
  • 1 heaping Tbsp.  Oregano
  • 1 heaping Tbsp.  Basil
  • 1 lb Blue Cheese*
  • 1/2 Cup Parmigiano reggiano, shredded
  • 2 Tbsp. Butter (optional)

Preparation:
Heat oil over medium heat in a large pan. Add water to large pot and season with sea salt and Israeli pepper. Add garlic to oil. Combine all remaining spices with the veal. Brown veal in heated oil and garlic. Once veal takes on brown, caramelized color, add bell pepper and mushrooms. Keep heat at medium. Stir to combine and tightly cover. Cook until mushrooms are reduced and peppers are soft. Cook pasta in the pepper and salt water until al dente. Add tomatoes to veal mixture when adding pasta to water. Drain pasta, making sure to keep all remnants of pepper with pasta. Return pasta to large pot. Add all cheeses and veal mixture (with juices). Combine all until blue cheese is evenly distributed throughout dish and mostly melted. If there is not enough liquid while combining, add 1-2 Tbsp of butter to aid combining.

* A stronger blue cheese is preferable as it will give a sharp compliment and excellent balance to the Israeli Pepper. A milder blue cheese is also good for those who want less of that flavor, but the balance of the spices will change.

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Turkey, Tomato, White Bean & Green Chile Chili


Ingredients:
  • 1 (14.5oz) can Dei Fratelli Low Sodium Petite Diced Tomatoes
  • 1/2 lb Ground turkey
  • 1 cup Great Northern beans, rinsed and drained
  • 2 tsp Garlic, minced
  • 1 tsp Cumin
  • 1 tsp dried Oregano
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 Tbsp. Olive oil
  • 3/4 Tbsp. Chili powder
  • 1 Cup Yellow onion, diced
  • 2 Tbsp Green chiles, diced
  • 2 Cups Chicken Broth, fat-free and less-sodium
  • 1 Tbsp. Lime juice
  • 1/4 Cup Cilantro, freshly chopped
Turkey, Tomato, White Bean & Green Chile Chili

Preparation:

Heat olive oil in a large pot over medium-high heat. Add onion; sauté 8 minutes or until tender and golden. Add chili powder, minced garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth, diced tomatoes and green chiles; bring to a simmer. Cook 20 minutes.

While chili is simmering, cook the ground turkey in a skillet sprayed with non-stick spray until no longer pink. Set aside.

Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add cooked turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add chopped cilantro, lime juice, salt, and pepper, stirring well.
Serve with tortilla chips, optional Mexican shredded cheese and additional lime wedges.

Pan: Large stock pot

Servings: 4


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Summer Snack Wraps

Ingredients:
  • 2 Cups Dei Fratelli Chopped Italian Tomatoes
  • 12 (10 inch) Flour tortillas
  • 1 (8 ounce) Package cream cheese
  • 1 Head lettuce
  • 6 ounces Deli-style turkey, sliced
  • 2 Cups Carrots, shredded
 

Preparation:
Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.


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