Dei Fratelli Sides Recipes
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Dei Fratelli Sides Recipes

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Dips & Salsa - Sides Recipes


Steak Glaze

Prep Time: 3 min | Cook Time: 10 min | Servings: 4+
Ingredients:
  • 1 28oz Can Dei Fratelli Crushed Tomatoes
  • 3/4 Cup Dijon mustard
  • 1 1/2 Cup Beer (stout recommended)
  • 3 Tbsp. minced garlic
  • 3/4 Cup Light Brown sugar
  • 2 Tbsp. Black pepper
  • 1 1/2 Tbsp. Olive oil
  • 6 Tbsp. Minced Fresh Onion
  • 1 Tbsp. Honey
Dei Fratelli Steak Glaze

Directions:

1. In a large 4 quart saucepan on medium high heat, add oil and sweat garlic and onion until fragrant, about 1 minute.

2. Add brown sugar and beer, cook until sugar is dissolved and alcohol has cooked out, about 3 minutes (To avoid spillover from the beer, stir vigorously).

3. Add Dei Fratelli Crushed tomatoes, mustard, honey, and black pepper. Stir until incorporated and glaze has thickened, about ten minutes.


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Queso Dip

Prep Time: 8 min | Cook Time: 17 min | Servings: 12
Ingredients:
  • 24 oz. Velveeta Cheese
  • 1 Cup Shredded Sharp Cheddar Cheese
  • 3/4 Cup Sour Cream
  • 1 26.46 oz carton Dei Fratelli Truly™ Finely Chopped Tomato
  • 1 4 oz. Can Diced Green Chile
  • 1/2 tbsp. Corn Starch
  • 1 tsp. Paprika
  • 1/2 tsp. Cumin
  • 1/4 tsp. Cayenne
Dei Fratelli Queso Dip

Directions:

1. Combine shredded sharp cheddar and corn starch in a plastic bag and mix together until cheese is coated. Set aside.

2. Cut the velveeta into large chunks and combine with the rest of the ingredients in a large sauce pan over medium high heat. Stir often to combine about 14 minutes.

3. Once the cheese mixture in sauce pan has come together, add reserved cheese and cornstarch from plastic bag and mix with cheese mixture in pan. Melt the cheese fully about 3 minutes.

4. Take off heat and serve immediately.


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Pork Glaze

Prep Time: 2 min | Cook Time: 16 min | Servings: 4+
Ingredients:
  • 1 28oz Can Dei Fratelli Tomato Sauce
  • 1 1/2 Cup light brown sugar
  • 3/4 Cup water
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 3 tsp. dehydrated onion
Dei Fratelli Pork Glaze

Directions:

1. In a 4 quart sauce pot add the brown sugar and water.

2. Bring to a simmer over medium heat until the sugar has melted and formed thin brown syrup. Cook for 8 minutes.

3. Add the Dei Fratelli Tomato Sauce, spices, and onion. Cook for an additional 8 minutes over medium heat, stirring frequently. Check the consistency of the glaze at this point. It should evenly coat the back of a spoon and look sticky.

To Use: Apply the warm glaze evenly to a roasting ham (or turkey) 2/3 of the way through its cooking process by using a pastry brush. Allow the tomato glaze to cool to room temperature and then transfer to a heat proof container should you desire to use it later.


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Lettuce Boats

Feta and Tomato
Prep Time: 6 min | Cook Time: N/A | Servings: 6+
Ingredients:
  • 1 Cup Dei Fratelli Petite Diced, drained
  • 1/2 Cup Feta Cheese
  • 1/4 Cup Kalamata Olive
  • 6 Romaine Leaves
Dei Fratelli Lettuce Boats
Directions:
Combine all ingredients and mix well. Spoon into romaine leaves.
Chicken Bruschetta
Prep Time: 6 min | Cook Time: N/A | Servings: 6+
Ingredients:
  • 1 Cup Dei Fratelli Petite Diced, drained
  • 8 Basil Leaves, sliced thin
  • 1 tsp Garlic, chopped
  • 1 Cup Shredded Parmesan Cheese
  • 1 Cup Precooked Grilled Chicken
  • 6 Romaine Leaves
Dei Fratelli Lettuce Boats
Directions:
Combine all ingredients and mix well. Spoon into romaine leaves.
Shrimp and Avocado
Prep Time: 6 min | Cook Time: N/A | Servings: 6+
Ingredients:
  • 1 Cup Dei Fratelli Petite Diced, drained
  • 1/2 Cup Precooked Salad Shrimp, roughly chopped
  • 1/2 Avocado, diced
  • 1/4 Lime, juiced
  • 6 Romaine Leaves
Dei Fratelli Lettuce Boats
Directions:
Combine all ingredients and mix well. Spoon into romaine leaves.
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Spicy Brussel Sprouts

Prep Time: 12 min | Cook Time: 10 min | Servings: 4
Ingredients:
  • 1 lbs. Raw Brussel Sprouts, Halved
  • 2 tbsp. Vegetable Oil
  • 1 cup White Onion, Sliced into Strips
  • 1/2 cup Water
  • 1 tsp. Garlic, Minced
  • 1/2 tbsp. Chili Garlic Sauce
  • 1/2 tbsp.. Clover Honey
  • 1 cup Dei Fratelli Chopped Italian Tomatoes
Dei Fratelli Pumpkin Soup

Directions:

1. Heat a large frying pan over medium/high heat. Add the vegetable oil; it should quiver and lightly smoke in the pan.

2. Carefully add the halved Brussel Sprouts to the pan and allow them to brown and cook - about 3 minutes - and then stir with a wooden spoon.

3. Carefully add the halved Brussel Sprouts to the pan and allow them to brown and cook - about 3 minutes - and then stir with a wooden spoon.

4. Add the water. Let the water evaporate. Once the pan is almost dry, add the tomato and the remainder of the ingredients.

5. Bring to a simmer and cook for another minute or until the sprouts appear glazed and the tomato clings to their leaves.

To Use: Serve this as a hot side dish to an accompanying meal, or as a spicy meatless Monday option.

Chef Tip: Remove the chili garlic sauce if you desire something less spicy or add Tabasco sauce for a different kind of heat. And, of course, if never hurts to add cheese.


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Macaroni and Cheese

Prep Time: 7 min | Cook Time: 20 min | Servings: 7
Ingredients:
  • 1 box Rotelle Pasta
  • 1/2 stick of butter
  • 1/4 cup flour
  • 4 cups Milk
  • 4 cups Shredded Cheese (sharp cheddar, muenster, Colby, etc.)
  • 2 cups Dei Fratelli Chopped Italian Tomatoes
  • 1 head Broccoli cut into small florets
Dei Fratelli Macaroni and Cheese

Directions:

1. Boil water in a large pasta pot. Add pasta and cook per the pasta instructions.

2. In another large pot, melt the butter on a medium low heat. When the butter is melted, add the flour and mix well to create a roux.

3. Add milk and combine. Allow the milk and roux to cook out for 5 to 6 minutes until the sauce is of a velvety consistency.

4. Add the shredded cheese and stir to combine well.

5. Add the cooked pasta to your sauce along with the Dei Fratelli Chopped Italian Tomatoes and broccoli.

6. Pour into a baking dish or serve from the pot.

Chefs Tip: Add milk to the sauce before you add the pasta if you desire a thinner sauce. Be sure to cut your broccoli florets small to ensure they cook evenly. If you desire larger broccoli pieces, microwave covered in water for a minute and a half.


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Tomato Glazed Carrots

Prep Time: 7 min | Cook Time: 16 min | Servings: 4
Ingredients:
  • 4 cup carrots, rough chopped
  • 1 cup water
  • 1 cup tomato glaze(Get Recipe )
  • 1 1/2 oz. vegetable oil
  • 5 sprigs, curly parsley
Dei Fratelli Glazed Carrots

Directions:

1. Heat oil on high in a large sauté pan

2. Carefully add carrots and sauté for 4 minutes, stirring the carrots throughout.

3. Carefully add water and allow to evaporate fully.

4. After water has evaporated add tomato glaze and toss carrots.

5. Sauté for one minute. Remove carrots from heat and transfer to serving bowl.

6. Garnish with parsley to finish.


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Cranberry Salsa and Sweet Potatoes

Prep Time: 4 min | Cook Time: 85 min | Servings: 8
Ingredients:
Dei Fratelli Cranberry Salsa and Sweet Potatoes

Directions:

1. Preheat Oven to 425°F

2. Wash sweet potatoes and pat dry. Lightly coat with oil and place them on a baking sheet. Place into the oven.

3. Cook until soft, about 65-75 minutes. Note: to check for doneness, poke with a butter knife in the center of the sweet potato. If it pushes through without resistance, they are done.

4. Remove from the oven and carefully peel skins from potatoes. Place the skinned potatoes in a standing mixer and mix on low until smooth.

5. Let the sweet potatoes stand in the mixer and cool for 3 minutes.

6. Add half of the cranberry salsa and mix on low until incorporated.

7. Stop the mixer and add the other half of the salsa and mix on low until incorporated.


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Carrots and Cranberry Salsa

Prep Time: 7 min | Cook Time: 16 min | Servings: 5
Ingredients:
Dei Fratelli Cranberry Salsa and Carrots

Directions:

1. Place oil in large sauté pan over high heat. Allow pan to get hot, about 3 minutes. Carefully add carrots to the pan and cook for 5 minutes, stirring the carrots periodically.

2. Carefully add the water, allow to evaporate, about 5 minutes.

3. When all of the water is gone remove pan from heat and pour carrots into a mixing bowl.

4. Allow the carrots to cool for about 3 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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Truly Spinach Dip

Prep Time: 5 mins | Cook Time: 12 min | Servings: 7
Ingredients:
  • 1/2 cup Dei Fratelli Truly™ Rustic Cut, drained
  • 6 oz. cream cheese
  • 1/2 cup goat cheese
  • 1 cup grated parmesan
  • 1 ea. 8 oz. package chopped frozen spinach, thawed, drained
  • 1 ea. vegetable soup packet (seasoning only)
Dei Fratelli Truly Spinach Dip

Directions:

Bring 1 qtr. of water to a simmer in a 2 quart sauce pot over medium heat. Combine all ingredients in a metal bowl and mix thoroughly. Place the metal bowl on top of the simmering saucepot and cook, stirring frequently with a rubber spatula until the mixture comes together and is uniform in color, texture, and appearance.

To use: Pour the dip into a ceramic casserole dish and serve hot with crunchy pita chips


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Tomato White Bean Dip

Prep Time: 12 mins | Cook Time: 67 mins | Servings: 10
Ingredients:
  • 1 Bag Dried White Beans or Great Northern Beans
  • 1/2 cup Onion diced
  • 1/2 cup Celery diced
  • 1/2 cup Carrot diced
  • 1 sprig Thyme
  • 1 sprig Rosemary
  • 1 1/2 cup Dei Fratelli Diced Tomatoes, drained
  • 2 tbsp Olive Oil
  • 1 tsp salt
Dei Fratelli White Bean Dip

Preparation:

In a medium sauce pot add the beans, onion, celery, carrot, thyme, and rosemary. Cover with water and set on high. When it comes to a boil bring down to a strong simmer and cook until beans are tender, about 1 to 1 1/2 hours. When the beans are tender, take off the heat and drain. Carefully remove the stems of the herbs and discard. Spoon the beans into a food processor and blitz until very smooth, work in batches if necessary. Take bean mixture and gently mix the Dei Fratelli Tomatoes, olive oil and salt into it.

Serve with chips, pita, or crusty bread.


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Tomato Honey Mustard

Prep Time: 5 mins | Cook Time: N/A | Servings: 3
Ingredients:
  • 1 can of Dei Fratelli Sloppy Joe Sauce
  • 2 tbsp. Chinese Mustard
  • 2 tbsp. Clover Honey
Dei Fratelli Tomato Honey Mustard

Preparation:

Combine all the ingredients well.

To Use: Use as a dip for naked chicken fingers satay.


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Mexicali

Prep Time: 10 min | Cook Time: 2 min | Servings: 8
Ingredients:
  • 2 cups refried beans
  • 10 oz. cream cheese 1/3 fat
  • 1 cups Dei Fratelli Chopped Mexican, drained. Reserve the rest
  • 1 Tbsp. chopped spring onion (reserve tops) 4 smaller or 2 larger
  • 2 Tbsp. taco seasoning
  • 1 cup reduced fat shredded cheese
  • 1/2 cup light sour cream
Dei Fratelli Mexicali Dip

Directions:

1. In a mixing bowl, combine all ingredients with an electric mixer on medium speed until mixed well.

2. Garnish with reserved tomatoes and chopped onion tops.


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Cranberry Salsa

Prep Time: 12 min | Cook Time: N/A | Servings: 8-10
Ingredients:
  • 2 Cups Dei Fratelli Chopped Mexican
  • 2 Cups Whole Berry Cranberry Sauce
  • 1 Cup cilantro, rough chop
  • 1 Cup white onion, rough chop
  • 1 Cup red bell pepper, rough chop
  • 1 Cup green bell pepper, rough chop
  • 4 Limes for zest and juice
  • Sea salt & pepper to taste
Dei Fratelli Cranberry Salsa

Directions:

Add all ingredients into a food processor. Pulse 3–4 times and wipe down sides with a rubber spatula. Pulse 3–4 more times. Chill before serving. Works best in a bowl.


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Quick Pizza Potatoes

Ingredients:
  • 1 (15 oz) can Dei Fratelli Pizza Sauce
  • 1 pkg Scalloped potatoes
  • 1 1/2 Cup Water
  • 1 (4 oz) pkg Pepperoni, sliced
  • 1 (8 oz) pkg Mozzarella, sliced

Preparation:
In a saucepan heat pizza sauce and water. Pour into a casserole dish. Stir potatoes in with the pizza sauce. Top with pepperoni and mozzarella. Bake at 375 degrees for 30 - 40 minutes.

Serves 4-6

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Sauerkraut Stuffed Mushrooms

Ingredients:
  • 1 Cup Silver Fleece Sauerkraut, drained and chopped
  • 4 - 6 Bacon, sliced and diced
  • 2 Tbsp. Onions, minced
  • 1 Cup Bread crumbs, fine
  • 1 Cup Swiss cheese, grated
  • 24 very large Mushrooms
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 Cup Butter, melted
Stuffed Mushrooms

Preparation: Wash mushrooms. Remove stems. Sauté bacon until crisp. Crumble into small bits. Mince mushroom stems; then sauté with onion in bacon drippings until soft. Add bread crumbs. Remove from heat then add sauerkraut, cheese and crumbled bacon bits. Season to taste. Stuff each mushroom cap with sauerkraut mixture and brush with melted butter. Place on greased cookie sheet and place under preheated broiler until browned.  

Serves 4-6

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Tomato and Caper Relish

Ingredients:
  • 1 1/2 Cups Dei Fratelli Petite Diced Tomatoes, drained
  • 2 oz Capers
  • 1/2 Lemon
  • 4 Scallions, sliced
  • 1/4 Cup Olive oil
  • 1 1/2 tsp Black pepper, freshly ground

Preparation:
Drain all excess liquid from the can of diced tomatoes and place 1 1/2 Cups of tomatoes in a bowl. Add capers, including brine, into the bowl with the tomatoes. Squeeze juice from the lemon into the bowl of tomatoes and capers. Add scallions, olive oil and black pepper to mixture. Stir until mixed thoroughly. Add salt for taste if desired.

Serving Suggestions: Use as a topping for grilled chicken, fish or vegetables.

Serves 4-6

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Tomato Chutney

Ingredients:
  • 1 (28 oz) can Dei Fratelli Whole Tomatoes with juice, chopped
  • 1 large Onion, chopped (about 1 Cup)
  • Zest of 1 lemon, removed with vegetable peeler and minced
  • 1/2 Cup Cugar
  • 1/2 Cup Cider vinegar
  • 1/3 Cup Dried currants
  • 1 1/2 tsp Mustard seeds
  • 1/2 tsp Salt
  • 1/4 tsp Cayenne
  • 1/4 tsp Ground allspice
  • 1/4 tsp Cinnamon
Chutney

Preparation:
In a heavy kettle combine all ingredients. Cook mixture over moderate heat, stirring occasionally, for 30 minutes. Reduce heat to low and simmer mixture, stirring occasionally, for 30 minutes, or until thickened and reduced to about 2 1/2 cups. Chutney keeps chilled, covered, 3 months.


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Hot Reuben Dip


Ingredients:
  • 1 tbsp. olive oil
  • 1 medium onion, minced
  • 1 tsp. garlic, minced
  • 1 cup Silver Fleece Sauerkraut
  • 1 tbsp. yellow mustard
  • 1/2 tsp. black pepper
  • 1/2 cup cream cheese
  • 1 cup Dei Fratelli Seasoned Diced Tomatoes
  • 1 8 oz. block of Swiss cheese, cut into cubes
  • 1 lb. Corned beef, cooked and cut into strips

Preparation:

In a medium stock pot on low heat, add the olive oil. Bring the oil to temp then add the minced onions and garlic.  Saute until the onions are soft then add the Silver Fleece sauerkraut, mustard, pepper, and cream cheese. Stir gently on low heat to melt the cream cheese, then add the Dei Fratelli Seasoned Diced Tomatoes and mix well. Slowly add in the cubes of Swiss cheese until it's all melted and the mixture is spreadable. Stir in the corned beef and heat through. Serve on your favorite toasted bread.

Servings: 5


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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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Tomato Brown Sugar Glaze

Ingredients:
  • 1 cup Dei Fratelli Tomato Sauce
  • 1/2 cup light brown sugar
  • 1/4 cup water
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1 tsp dehydrated onion
Dei Fratelli Tomato Brown Sugar Glaze - Tomato Recipe

Preparation:
In a 2 quart saucepot add the brown sugar and water. Bring to a simmer over medium heat until the sugar has melted and formed a thin brown syrup. Cook for 8 minutes. Add the Dei Fratelli Tomato Sauce, spices, and onion. Cook for an additional 8 minutes over medium heat, stirring frequently. Check the consistency of the glaze at this point. It should evenly coat the back of a spoon and look sticky.

To Use: Apply the warm glaze evenly to a roasting ham (or turkey) 2/3 of the way through its cooking process by using a pastry brush. Allow the tomato glaze to cool to room temperature and then transfer to a heat proof container should you desire to use it later.

Chef Tip: Pull the ham out of the refrigerator an hour before placing it in the oven to ensure even cooking. This sauce could also be used for meatballs, meatloaf, or turkey.


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Tomato Fondue You-Can-Do

Ingredients:
  • 2/3 cup Dei Fratelli Seasoned Diced Tomatoes, drained
  • 2 garlic cloves, minced
  • 2 Tbsp unsalted butter
  • 4 Tbsp dry white wine
  • 1 Tbsp cornstarch
  • 12 oz cheddar, coarsely grated (approx. 3 cups)
  • French bread, cubed
Dei Fratelli Tomato Fondue You-Can-Do - Tomato Recipe

Preparation:
Cook Dei Fratelli Seasoned Diced Tomatoes and garlic in butter in a 4-quart heavy saucepan over moderately low heat, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir together wine and cornstarch in a small bowl, then stir into tomatoes and simmer gently, stirring, 1 minute. Discard garlic. Add cheddar by handfuls, stirring until completely melted. Serve in a fondue pot set over a flame.


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Quick and Easy Parmesan Dipping Sauce

Ingredients:
  • 1 (15 oz) can Dei Fratelli Pizza Sauce
  • 1/4 cup Parmesan cheese, grated

Preparation:
Mix the Parmesan Cheese and Dei Fratelli Pizza Sauce in a medium bowl and allow to sit for one hour. This will allow the flavor of the cheese to marry with the pizza sauce and add an incredible boost of savory flavor.

Chef Tip: This powerfully simple recipe can add tons of flavor to any dish where pizza sauce could be used. Incorporate it into your lasagna, or simply dunk pizza crusts into it. Try substituting different hard cheeses like Romano or Pecorino and make your own unique blend.


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Black Pepper and Hickory BBQ Sauce

Ingredients:
  • 1 (15 oz) can Dei Fratelli Sloppy Joe Sauce
  • 1/2 cup dark brown sugar, packed
  • 1/4 tsp black pepper
  • 1 tsp liquid smoke, hickory flavor
  • 1 Tbsp. teriyaki sauce
  • 1 tsp paprika
  • 1 tsp black pepper

Preparation:
Heat the Dei Fratelli Sloppy Joe Sauce and Brown Sugar in a 4 quart sauce pot over medium heat. Reduce the sauce by 1/4 of its volume; about 10 minutes. Refrigerate overnight to allow flavors to fully develop.

Chef Tip: Combine this BBQ sauce with chopped chicken or pulled pork. Serve on a soft bun and top with pickles for a delicious and easy barbecue sandwich with tons of flavor.


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Twice Baked Loaded Potatoes

Prep Time: 12 min | Cook Time: 75 min | Servings: 3
Ingredients:
  • 1 Cup Dei Fratelli Chopped Mexican Tomatoes
  • 3 Large Baking Potatoes
  • 1 Cup Bacon, rough chop
  • 1/2 Cup Green Onion, sliced
  • 1/2 Cup Jalapeño, diced
  • 3/4 Cup Shredded Cheddar or Pepper Jack Cheese
  • 1 Cup Sour Cream
  • 1/2 Cup Corn Chips
  • Olive Oil
  • Salt
Dei Fratelli Twice Baked Loaded Potatoes Recipe

Preparation:

1. Preheat oven to 400°F.

2. Wash and dry potatoes. Roll them in oil and salt and place on a baking sheet.

3. Cook 1 hour, or until tender.

4. Cut potatoes in half and carefully scoop out potatoes and reserve in a bowl. Set potato skins aside.

5. Add bacon, sliced green onion, jalapeño, cheese, and 1/2 Cup of sour cream. Mix well.

6. Fill reserved potato skins with potato mixture.

7. Lower the oven to 350°F and cook filled potato skins for 12-15 minutes.

8. When done, top with Dei Fratelli Chopped Mexican Tomatoes and corn chips.

9. For a side sauce, mix last 1/2 Cup of sour cream with 2 Tbsp. of Dei Fratelli Chopped Mexican Tomatoes.

Serves 6

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Sauerkraut Balls

Ingredients:
  • 1/4 cup Dei Fratelli Diced Tomatoes
  • 2 cup Silver Fleece Sauerkraut
  • 1 lb. bulk sausage
  • 4 oz cream cheese
  • 1 Tbsp. Dijon mustard
  • 2 cup panko bread crumbs
  • 3 eggs
  • 1 1/2 cup milk
  • 1 cup flour
  • Oil for deep frying
  • 1/2 cup applesauce
Dei Fratelli Sauerkraut Balls Recipe

Preparation:
Drain sauerkraut and make sure as much moisture is released as possible. Then cut sauerkraut down until the strands are about half their regular size. You can do this with a knife, or you can use clean kitchen shears. Render sausage in a medium sautè pan on medium high heat. Break up the sausage as you cook it if using cased sausage. Drain excess fat and allow to cool. In a large bowl, mix kraut, sausage, cream cheese and Dijon mustard. Cover and put in the fridge to chill for 30-60 minutes.

Form mixture and roll into golf sized balls. If the balls are still too wet, throw the balls in the freezer for 20 minutes. Mix eggs and milk in bowl. When balls are ready, roll them into flour, then the egg/milk mixture, and finally in breadcrumbs. Lay out on sheet tray. If deep frying, allow enough oil to just cover the balls in a large sauce pan. Heat oil to 350°F. Use a digital thermometer to check temperature if not using a deep fryer. Carefully add the balls to oil in small batches. Fry for 6 1/2 minutes when frying ball from frozen. Balls can also be cooked in oven at 375°F for 15-20 minutes. Mix apple sauce and diced tomatoes together for a sweet dipping sauce.

Serves 6

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Tasty Bites - Sides Recipes


Picnic Potatoes

Ingredients:
  • 1 Cup Dei Fratelli Chopped Italian Tomatoes
  • 4 Bacon slices
  • 2 lbs New potatoes
  • 3 Tbsp. White vinegar
  • 2 Tbsp. Vegetable Oil
  • 1 bunch Green onions, chopped
  • 1/2 tsp Salt
  • 1 tsp Black pepper
  • 1 1/2 oz Bleu cheese, crumbled

Preparation:

Place bacon in a large, deep skillet and cook over medium/high heat until evenly browned. Drain, crumble and set aside. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop, leaving skins on. In a large bowl, whisk together the oil, vinegar, chopped tomatoes, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.


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Spanish Rice

Ingredients:
  • 1 (8 oz) can Dei Fratelli Tomato Sauce
  • 1 Cup Rice, uncooked
  • 1/2 Cup medium Onion, chopped
  • 2 Tbsp. Vegetable oil
  • 2 1/2 Cups Water
  • 1/2 Cup Green bell pepper, chopped
  • 1 1/2 tsp Salt
  • 3/4 tsp Chili powder
  • 1/8 tsp Garlic powder

Preparation:
Cook rice and onion in oil in 10-inch skillet over medium heat about 3 minutes, stirring occasionally, until rice is golden brown and onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.

Serves 4

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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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Easy Green Beans and Tomatoes

Ingredients:
  • 1 (14.5 ounce) can Dei Fratelli Seasoned Diced Tomatoes
  • 1 lb fresh Green beans, trimmed
  • 1 tsp Salt

Preparation:
Bring a pot of lightly-salted water to a boil; stir in the green beans and return to a boil. Reduce the heat to medium, and cook the green beans until just tender, about 8 minutes. Drain.
In skillet, add green beans and Dei Fratelli Seasoned Diced Tomatoes, heat throughout.

Serves 4
 

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Black Bean n' Corn Pouches


Ingredients:
  • 1/4 cup Dei Fratelli Original Salsa Medium
  • 1/4 cup corn, drained and rinsed
  • 1/4 cup black beans, drained and rinsed
  • 1/2 cup queso dip
  • 1/2 cup sausage crumbles, precooked
  • 1 box pie crusts, at room temperature
  • Sour cream
  • Cheddar cheese, shredded

Black Bean n' Corn Pouches

Preparation:

Preheat oven 450°F.

In a medium bowl stir salsa, corn, black beans, queso, and sausage until well combined.

Unroll pie crust. Cut each crust into 14 2inch circles. Place 1 teaspoon of filling in the center of each circle. Bring all sides of the circle together in the center. Pinch to seal with fingers, making a pouch. Repeat until all pouches are made.

Place each filled pouch in an ungreased regular sized muffin cup. Bake 10-12 minutes or until crust is light brown. Serve slightly warm with sour cream and cheddar cheese.

Pan: Bowl, Muffin tin

Servings: 14


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Tomato Basil Biscuit


Ingredients:
  • 1 Cup Dei Fratelli Tomato and Basil Pasta Sauce
  • 3 Cups Pancake mix
  • 4 Tbsp. Parmesan cheese
  • 4 Tbsp. Butter

Preparation:

1. Preheat the oven to 350°F. Line baking sheet with parchment paper.

2. In a bowl, mix together melted butter, pancake mix and parmesan cheese. Add pasta sauce and mix well. Divide the dough into 8 and shape into a ball or square (your preference)

3. Place dough on the parchment paper and bake for 15-18 minutes. (Make 8 biscuits)

Pan: Baking sheet

Servings: 4


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Good Luck Greens and Tomatoes


Ingredients:
  • 1 (14.5 oz.) Can Dei Fratelli Seasoned Diced Tomatoes
  • 3 Tbsp. Olive Oil
  • 1 bunch Collard greens

Preparation:

Heat oil in large nonstick skillet over medium heat. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing until coated with oil. Cook until tender, 1 to 6 minutes. Add seasoned diced tomatoes and sautè until heated through, about 2 minutes. Season to taste with salt and pepper and serve. Servings: 6


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Tomato Broccoli Bowl

Ingredients:
  • 1 (28 oz.) can Dei Fratelli Seasoned Diced Tomatoes
  • 2 Cups Fresh Broccoli Florets
  • 1/2 lb. Turkey Meatballs
  • 1 lb. Pasta, optional
  • 1/4 Cup Parmesan Cheese, grated

Dei Fratelli Tomato Broccoli Bowl

Preparation:
Steam broccoli for 5-6 minutes. Drain broccoli. Add broccoli, Dei Fratelli Seasoned Diced Tomatoes and cooked turkey meatballs to large saucepan and heat on low for 3-5 minutes. Top on favorite pasta, sprinkle with Parmesan cheese and serve.


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Savory Toast

Ingredients:
  • 1 can Dei Fratelli Gluten-Free Tomato Soup
  • 1 Cup Water
  • 2 Cloves
  • 3 Allspice berries
  • 3 Peppercorns
  • 2 sprigs parsley
  • 2 Tbsp. Fat
  • 1/2 Onion, sliced
  • 3 Tbsp. Flour
  • 1/2 tsp Mustard
  • 2 tsp. Salt
  • dash Cayenne
  • 1/4 pound cheese
  • 1 Egg
  • 8 slices toast
Savory Toast

Preparation:
In a covered saucepan, cook the tomato soup, water, cloves, allspice berries, peppercorns, and parsley at simmering temperature for at least 15 minutes.

Brown the onion in the fat. Mix the flour, mustard, salt, and cayenne. Add these ingredients to the onion and fat. Mix well and add the tomato mixture. Stir and cook until the mixture reaches the boiling point, then strain. Add the cheese, stir and cook until the cheese is blended with the other ingredients.

Beat the egg, add a portion of the hot tomato mixture to it. Mix thoroughly and add it to the remainder of the tomato mixture. Stir and cook on the back of the range or over hot water until the egg is thickened. Pour over toast. Serve at once.


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Tomato Croquettes

Ingredients:
  • 1 (28 oz) can of Dei Fratelli Diced Tomatoes
  • 1 Tbsp. Vegetable oil
  • 1 lb Ground chicken
  • 1 Cup Milk
  • 1 Cup Chicken stock
  • 1/4 tsp Ground black pepper
  • 1 Stick of butter
  • 1 Tbsp. Freshly chopped parsley
  • 1/4 tsp Celery seeds
  • 1 Cup All-purpose flour
  • Salt to taste
  • 1 Cup Milk
  • 1/8 tsp Salt
  • 1 Cup Bread crumbs
  • 3/4 Cup All-purpose flour
  • 1/4 Cup Corn meal
  • 1/3c chopped onion
  • 4 cloves minced garlic
  • 1 tbs Olive Oil
  • 1 tbs freshly chopped Parsley
  • 1 tbs Oregano
Tomato Croquettes

Preparation:
Begin by heating 1 Tbsp. of the vegetable oil in a large sautè pan over medium heat. Once the pan is hot, add the ground chicken, breaking it up with a spatula as best you can. Cook until browned. Set the chicken aside while you work on the next part of the croquettes. In a medium-to-large sauce pan, add the milk and stock. Heat over medium. Add the chopped parsley, salt, pepper, celery seed, and butter to the milk and stock. Whisk in the flour and cook for 3 minutes. Stir the chicken into the croquette mixture now. Remove from heat, and let cool a bit while you start the tomato dipping sauce. Start the sauce by sautéing the onion and garlic (with 1 tbs of olive oil) over medium heat until soft, about 5 minutes. Be careful not to burn the garlic. Add the diced tomatoes and any remaining tomato juice into the pot with onions and garlic. Also, add all of the herbs. Give it a stir and simmer for about 30 minutes (or until the croquettes are done baking). Now back to work on the croquettes while the sauce simmers. First, preheat the oven to 400°F. Prepare 2 baking sheets: spray one with cooking spray (it will be used to bake the croquettes), and line one with wax paper.

Now get 3 bowls. In one bowl, place the bread crumbs; in one, place the flour and corn meal (stir); and in the final, place 1c of milk. Now, before you begin shaping the croquette mixture, make sure it’s cool enough to handle safely. Shape the croquettes into small to medium sized balls. Dip the croquette in milk, then in flour mixture, then place on wax paper-lined baking sheet. Continue until all of the croquette mixture is used. Now, starting with the first croquette you made, dip in milk again, and now into the bread crumb mixture. Place on the baking sheet and repeat until finished. Bake at 400 degrees F for 30-40 minutes, or until they are golden brown and crisp all over. Once the croquettes are done baking, they will need a bit of time to cool, so go ahead and finish preparing the dipping sauce. Pour tomato sauce mixture into a blender and make sure the lid is on securely! Hold the lid on with a paper towel or pot holder. Pulse until smooth. Serve the croquettes with the dipping sauce, and enjoy!


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Patatas Bravas

Ingredients:
    For Tomato Sauce
  • 1 (14.5 oz) can Dei Fratelli Petite Dice Tomatoes
  • 1 cup white onion, chopped
  • 1/2 tsp chopped garlic
  • 1/4 tsp salt
  • 1 Tbsp. extra virgin olive oil
  • 1/4 tsp red pepper flakes
  • 1/4 tsp black pepper
  •  
    For Potatoes
  • 1 1/2 lb red skinned potatoes or new potatoes, large dice
  • 1/8 cup neutral oil (canola, vegetable)
  •  
    For Aioli
  • 1 Tbsp. fresh chopped rosemary
  • 1/4 cup red wine vinegar
  • 1 tsp chopped garlic
  • 1/4 tsp paprika
  • 1 cup mayonnaise
 

Preparation:
Place the cut potatoes in a large pot and fill with enough cold water to just cover. Bring to gentle simmer over medium high heat and cook until tender, but not falling apart, about 18 minutes. Drain potatoes and allow to dry. While the potatoes are cooking, place all of the aioli ingredients in a small sauce pan (with the exception of the mayonnaise) and bring to a simmer. Reduce by 1/2. Allow to cool for 5 minutes and then mix into the cup of mayonnaise. Set aside. Start the Tomato Sauce by heating the 1 tbsp. olive oil in an 8 inch skillet over medium heat. Sweat the onions until they are translucent with lightly browned edges and smell nutty. Add the spices and garlic and continue cooking for an additional 3 minutes. Next, add the Dei Fratelli Petite Diced Tomatoes to the pan and simmer for an additional 3 minutes. Remove from heat and keep in a warm place. Now, heat the 1/8 cup neutral oil in a large heavy bottomed skillet, such as cast iron. Fry the cooked potatoes in small batches until crispy and golden brown. Place fried potatoes on a plate lined with paper towel to catch the excess grease. When finished, assemble the fried potatoes in a shallow bowl, spoon over the spicy red tomato sauce, and top with a generous dollop of aioli.

Chef's Tips: Add thin sliced scallions for zesty fresh flavor! Save time by substituting frozen cooked potatoes or hash browns. Use remainder of tomato sauce on eggs or cooked pasta for a quick snack


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Creamy Tomato Tortellini Soup

Ingredients:
  • 2 (10.75 oz) cans Dei Fratelli Tomato Soup
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
  • 2 Cups Tortellini, prepared according to package directions
  • 2 3/4 Cups Lowfat 1% milk
  • 1/2 tsp Dried basil, crushed
  • 1/4 Cup Parmesan cheese, grated
Creamy Tomato Tortellini Soup

Preparation:
Combine pasta, soup, milk and basil in a medium sauce pan. Bring to a boil; reduce heat to low. Cook for 10 minutes. Sprinkle with cheese.

Serves 6-8

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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 Basil Bisque


Submitted by: Shana S. - Ames, IA
Ingredients:
  • 1 (28 oz) can Dei Fratelli Whole Tomatoes
  • 2 cloves Garlic, minced
  • 1 large Bunch basil
  • 1/4 tsp Cayenne pepper
  • 1/4 Cup Olive oil
  • 1 1/2 Cups Milk
  • Salt and pepper to taste

Preparation:

Preheat oven to 300 degrees. Pour tomatoes into a 13x9 pan and cut in half lengthwise. Add the garlic, cayenne pepper, and half the basil. Drizzle with 1/4 cup olive oil and sprinkle with salt and pepper. Roast in the oven for 90 minutes. Discard cooked basil.

Transfer tomato mixture to a blender and blend well. Heat the milk in a saucepan on the stove on low until it starts to foam but doesn't boil. Stream hot milk into the tomato mixture while blending. Season to taste with salt and pepper. Garnish with remaining basil.

Servings: 2

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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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Peruvian Pilaf


Ingredients:
  • 1 14.5 oz. can Dei Fratelli Chopped Mexican Tomatoes and Jalapeños, drained
  • 1/2 cup Dei Fratelli Original Salsa Mild
  • 4 cups warm cooked quinoa
  • 1 cup corn, drained and rinsed
  • 1 15 oz. can black beans, drained and rinsed
  • 1/4 cup chopped onion
  • 1/4 cup toasted pine nuts
  • 1/4 cup chopped bittersweet chocolate
  • 2 Tbsp. olive oil
  • 1 Tbsp. lime juice
  • garnished snipped cilantro
Peruvian Pilaf

Preparation:

In a large bowl mix all the ingredients together till well combined. Garnish and serve.

Servings: 6


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Rainbow Pasta Salad

Ingredients:
  • 1 can (14.5 oz) can Dei Fratelli Seasoned Diced Tomatoes
  • 1 (16 oz) package Tri-colored pasta assortment
  • 1 large Cucumber, peeled and diced
  • 1 red Onion, finely chopped
  • 1 (16 oz) bottle Italian-style salad dressing

Preparation:
Boil pasta until al dente. Mix all ingredients and refrigerate at least 2 hours before serving. Makes 8 delicious servings.


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Easy Tomato Cucumber Canoes

Ingredients:
  • 1 can (14.5 oz) Dei Fratelli Seasoned Diced Tomatoes, drained
  • 2 Cucumbers
  • 1.5 oz Feta Cheese, crumbles

Preparation:
Place Dei Fratelli Seasoned Diced Tomatoes (drained) in a small bowl. Chill until time to serve (at least 15 minutes). Just before serving add Feta cheese to tomatoes and mix well. Cut cucumbers in half lengthwise (as an option, you may peel cucumbers). Using a 1 tsp measuring spoon, scoop out seeds from cucumbers and discard. Pile tomato mixture into cucumbers and enjoy this cool summer side dish!


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Grilled Avocados Stuffed With Sour Cream and Salsa

Ingredients:
  • 4 Tbsp. Dei Fratelli Original Salsa Medium
  • 2 avocados
  • 4 Tbsp. sour cream
  • 1 Tbsp. olive oil
  • 1 Tbsp. lime juice

Preparation:
Warm grill. Slice avocado in half, and remove the pit. Brush avocado with olive oil and lime juice. Place the avocado pit-side down on hot grill for 5-7 minutes.

Remove avocado from grill. Fill the hole of the avocado with Dei Fratelli Original Salsa and top with sour cream.

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Witch's Fingers

Ingredients:
  • 2 (10.75 oz) cans Dei Fratelli Gluten-Free Tomato Soup
  • 1/2 Cup Dei Fratelli Pizza Sauce, plus more for topping, divided
  • 1 can Pizza crust dough (Pillsbury)
  • 1/4 Cup grated parmesan cheese, divided
  • 1/2 tsp garlic powder 1 tsp dried oregano, divided
  • 1/2 Cup shredded mozzarella cheese
  • Salt and pepper to taste
  • 8 whole almonds
  • Optional: Green food coloring and any of your favorite pizza toppings
Dei Fratelli Witch's Fingers - Tomato Recipe

Preparation:
Preheat oven to 425°F. Combine parmesan cheese, garlic powder and 1/2 tsp of the oregano in a small bowl and set aside. Roll out pizza crust dough and add a few drops of green food coloring to the dough.

Cut the dough into 8 pieces. Roll each piece into 3 inch x 4 inch rectangles. Add 1 tbsp of Dei Fratelli Pizza Sauce down the center of each rectangle about 1 inch wide. Add 1 tbsp of shredded mozzarella cheese directly on top of the pizza sauce. Sprinkle the parmesan mixture evenly on top of each finger. Add salt and pepper to taste. Add any of your favorite pizza toppings to the center of each finger.

Seal each rectangle together with your fingers. Add a little water to your fingers to help the sealing. Place a small dot of Dei Fratelli Pizza Sauce on one end of each finger and place an almond on top to add the "fingernail". Decorate each finger with pizza sauce using a toothpick. Sprinkle the remaining oregano on top of each finger.

Bake on a lightly-greased baking sheet in a preheated oven for 10 to 15 minutes, or until the fingers just begin to turn golden brown. Remove the fingers from the oven and allow them to cool slightly


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Tex-Mex Spaghetti Squash Boats

Ingredients:
  • 1 cup Dei Fratelli Tomato Sauce
  • 2 medium spaghetti squash
  • 1 small onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 large bell pepper, diced
  • 1 (14 oz) can red kidney or black bean beans, drained and rinsed
  • 1/2 tsp chili powder
  • 2 Tbsp. diced jalapeños
  • 1/2 cup cilantro, finely chopped + more for garnish
  • 1 1/2 cup Mozzarella cheese, shredded & divided
  • Salt and pepper to taste

Preparation:
Preheat oven to 375°F. Cut squash in half and scoop out the seeds with a spoon. Lay skin side down on a rimmed baking sheet, lined with parchment paper, and sprinkle with salt and pepper. Bake for 45 minutes.

Meanwhile, preheat a medium skillet on medium heat and spray with cooking spray. Add onion, garlic, bell pepper and saute for 4 - 5 minutes or until golden brown, stirring occasionally. Add beans, chili powder, jalapeños, tomato sauce, cilantro and stir. Remove from heat and add 1/2 cup cheese. Stir again. Remove baked spaghetti squash from the oven and let cool. Fluff each squash "boat" with a fork to release some of the strands, leaving the squash in a shell. Fill each "boat" with heaping 3/4 - 1 cup prepared mixture and sprinkle with 1/4 cup cheese each. Bake for an additional 10 minutes or until cheese is melted. Serve hot and garnish with more cilantro.


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Pizza Pasta Salad

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Chopped Italian Tomatoes, drained
  • 3 cups rigatoni pasta, cooked, rinsed
  • 12 slices pepperoni, chopped
  • 1 cup shredded Italian five cheese blend
  • 1/2 cup sliced fresh basil
  • 1/2 cup grated parmesan cheese
  • 1/2 cup Italian dressing

Preparation:
Combine all ingredients in a large mixing bowl. Cover and chill 1 hour and serve cold.


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