• Where Traditions Begin

    by Beth Richwine | Dec 14, 2017
    Preparing a meal is more than simply putting food on the table.  Over the years we have loved hearing stories from fans of Tuttorosso Tomatoes. It never ceases to amaze us how deep rooted the traditions around cooking and family are to so many. We are honored to play a part of the memories created in your kitchens.

    For many, food conjures memories of a childhood, a special occasion or a certain someone. Like a family tradition of enjoying Polenta a Tavola or Polenta on the Table involving hot polenta being spread on a board brought over from the old country in South Central Italy.  We've heard from many how your nonna made Sunday Gravy with Tuttorosso Crushed Tomatoes, passing that tradition down to younger generations.  Another favorite memories shared with us comes from a daughter who carries on the tradition of making her mommy's lasagna at Christmas each year  - 24 pound lasagna!

    Get our recipe for Pork Ragu with Creamy Polenta and serve it family style, click here >

    It seems we have become a staple to many who believe in only using quality ingredients in their Sunday sauce, because that is what they learned from someone they relied on as the expert; a grandma, nonna, mother or their grandpa.  No matter where it was learned, you, like us know that in order to create your best creations, you must first start with the best ingredients.  Whether you are cooking for a family of four or feeding the neighborhood kids, your best creations start with Tuttorosso Tomatoes.

    As we near the end of another year, we would like to remind each of you to enjoy each other as you gather together. Take time to remember those who may no longer be with us at the table, but remain forever in our hearts. Think of those who for many reasons are not able to join us and wish them many blessings. Be kind to one another and remember that not everyone have the fortune of enjoy a holiday meal with family and friends, consider donating to your local pantry to help those in need.  Thank you bringing us into your kitchen and being a part of your memories.


  • Cooking in the Instant Pot and We Love It

    by Beth Richwine | Dec 07, 2017
    The Instant Pot has taken the culinary world by storm!  A true instant success!  You haven't heard of this kitchen wonder?  It is a kitchen tool/appliance that is a multi-functional cooker and cuts cooking time down to nearly by about a third of normal cooking time!  We tried one and fell in love immediately.  Imagine a tomato sauce that has the flavor from cooking all day that is ready in under an hour - Weeknight Gravy in the Instant Pot.  Or Italian Chili that normally would simmer for hours on the stove, but in the electric pressure cooker it cooks in 40 minutes.

    How does a pressure cooker work?  Pressure cooking is a way of cooking in a sealed vessel that doesn't let any steam to release once it reaches a set temperature.  As the temperature inside of the vessel increases, pressure builds and allows the liquids inside rise above boiling.  Pressure cookers have been around for centuries, invented by a French Physicist in 1679.  It didn't become know for household use until during the World War II when it proved to be an energy saver and time saver.  Early models of the pressure cookers were used on the stove top.  They were heated on a burner and had a safety-valve that was activated by pressure that was to protect it from overheating or exploding.  Steam in these older models did escape at a minimal amount and were known for hissing and sputtering steam while they cooked.  In the early 1990's a patent for an electric pressure cooker was filed.

    Electric Pressure cookers are different in that they have a built-in heating element and use an inner pot or cooking pot for cooking food within.  They typically allow for presetting pressure and temperatures and are all controlled by their built-in processors.  There is a whole engineering explanation on how this works - what matters is that it does indeed work and it works well!

    We love the Instant Pot multi-cooker for so many reasons but here is our top five list:
    1. Replaces other small kitchen appliances such as a rice cooker, yogurt maker and slow-cooker.
    2. You can saute and cook all in one device, less pans to wash!
    3. Make meals in half the time of a traditional slow cooker
    4. Tougher cuts of meat become fork-tender in the pressure cooker
    5. These models are much safer than those we grew up with that sometimes could cause severe burns or worse!  Ever have a volcano of scalding hot barbecue sauce in your kitchen?  I have and it wasn't pretty!
    We decided after seeing post after post on Pinterest and our favorite blog sites (Skinnytaste, and Lexi's Clean Kitchen to name a couple) and decided we needed to get our hands on one and get cooking!  We started off simple by making a couple of soups and a basic chili recipe.  We did a bit of researching to find out how to convert cooking times from traditional stove top cooking to the quicker pressure cooking times.  We found this guide on the Instant Pot website to be very helpful along with many other (and by many we MANY) other sites that have guides and tables on cooking times.  We then moved onto a favorite recipe of ours that normally cooks in the oven for 3 hours - Braised Beef with Red Wine and Tomatoes.  We loved that we could brown the meat and the veggies using the Saute function and then added the remaining ingredients, placed the lid on, set it to Seal and cooked on High pressure for 45 minutes and allowed it to naturally release pressure for an additional 20 minutes before releasing remaining pressure manually.  The meat was tender and had great flavor, but the broth was a bit on the thin side - more like an au jus instead of a gravy that you get when braise in the oven.  But we all agreed on a weeknight when time is tight it was still delicious and would make our weekly meal plan rotation.

    We found ourselves pulling this cooker out for quick steaming of broccoli, making rice while other dishes cooked on the stove and "boiled" 18 eggs at once for deviled eggs!  Talk about peeling like a dream!  We even made a cheesecake in a special pan that fit our Duo 6 Quart with no cracks!  This tool was staying on the counter and being used 2-3 times a week!  We needed more recipes and along with the Italian Chili and Weeknight Gravy, we added Pork Verde Chili and Beef Short Ribs Italian Style to our growing list and they didn't disappoint!

    We love kitchen gadgets!  See what we thought about the Inspiralizer, click here.

    Many of you may have your eye on getting one of these, maybe you tried to snag one on Black Friday or put in on your holiday wishlist?  For those of you who are coveting the hottest kitchen "gadget" for the past 2-3 years, wait no more!  We are giving away 5 that's FIVE Instant Pot Duo 6 quart pressure cookers and Tuttorosso products to cook with.  One lucky winner will win the Ultra Instant Pot Package that includes a 10-in-1 Instant Pot Ultra 6 Quart, Tuttorosso Tomato Products and our favorite accessories for the Instant Pot!  Registration ends December 13, so register today!  And if you don't have one or maybe aren't ready to take the IP plunge, all of our Instant Pot Recipes have basic oven or stove-top directions as well.

    Do you own an electric pressure cooker?  What's your favorite thing to cook in one?


  • Thanksgiving By the Numbers

    by Beth Richwine | Nov 09, 2017

    Whether you are a first-time host or seasoned hostess, knowing how much food to prepare for you hungry guests will help you plan the perfect Thanksgiving menu and get stress out of your kitchen!

    You may be planning to host your first ever Thanksgiving and have no idea where to start.  Take a seat and grab a glass of wine (or beer, or maybe you're on to the hard stuff - no judging) and check our tips for the best Thanksgiving yet!  Starting with your menu.  Are you making the whole meal or just a dish or two?  You will want to choose all of your recipes now so you can work out a menu and start building your shopping list.  Our Thanksgiving Timeline starts one week out from Thanksgiving and takes you step-by-step to T-Day.  Cooking day is not the time to test a new recipe.  If you are wanting to try out a new vegetable dish, practice it now.  That will give you time to adjust or scrap altogether if it is a bust.

    We are big fans of prepping ahead.  There are lots of traditional thanksgiving dishes that can be made ahead, pie crust, mashed potatoes, stock, dinner rolls whatever freezes or can keep in the fridge for a few days - make it now.  Think about dicing onions and mincing garlic to save that valuable prep time.  Oh and don't forget to put the turkey in the fridge to thaw!  You need about one day for every 4 pounds to safely thaw your bird.  If you are planning to brine, wet or dry; allow time for that process as well.  Make room now, you're going to need extra space for that big 'ol bird!

    So now that you have mastered your timeline, you need to start thinking about how much food your are going to need.  We did our homework and searched the web for food calculators.  We also have a handy printable version of this guide, click here to open.

    The main attraction for many is the bird, you will need 1 1/2 pounds of turkey for each person. Do your guests prefer white meat over dark?  If yes, consider roasting a smaller whole turkey along with a turkey breast so there is plenty of their favorite to go around.   This option can also allow you to try a couple of different preparations,  Fry the smaller breast and try spatchcocking the whole turkey (go to SeriousEats.com for full information on how to butterfly and cooking method or click here).  If you are feeding a large crowd, cook two smaller birds.  They will fit easily in your oven, cook faster and you'll less likely have dried out meat roasting smaller turkeys versus one monster bird.

    Mashed Potatoes
    You should figure on 1 large Yukon Gold potato per person which comes out to about 1/4 cup of mashed potatoes.  Although a quick poll in our office determined that was quite a small portion, so you might want to plan on a bit more, especially if that is your only starchy side.

    Gravy & Cranberry Sauce
    We grouped these two together because you'll need 1/3 cup of each sauce for each person.  Some people don't care for cranberry sauce, that's okay, more for those who love it!

    Call it stuffing or dressing, stuff the turkey or not; each guest will eat around 3/4 cup of this side.  Stuffing tends to be one of those dishes that you only get to enjoy once a year; so you may think about making one extra pan so there is plenty.  At our gathering, we have two pans of dressing; one traditional and the other is oyster dressing.  We want to make sure there is plenty to put on the dinner roll along with a nice slice of cold turkey when round 2 comes around.  That's when everyone decides there is a little bit room to fill before the ride back home.

    Vegetable Sides
    You will need about 4 ounces of vegetables or for salads, 1 ounce of greens per guest.  Roasting vegetables is an easy way to offer veggies on your menu that are not in a casserole - who are we kidding, who doesn't love that creamy yumminess with those crunchy onions on top?  Root vegetables are perfect for roasting as well as acorn squash or how about a spinach or Brussels sprout gratin?  And speaking of sprouts, is it Brussels sprout or brussel sprout?

    Dinner Rolls
    An easy one to calculate, you'll need 1 1/2 rolls per person, the difficult part?  Deciding who you will share your half with...

    Besides the bird, pies for some are what the day is all about.  One 9-inch pie should feed 6-8 people.  Of course it all depends on who cuts the slices.  If you are like me, a small sliver of Pumpkin Pie for tradition, but a whole slice of gooey Pecan Pie for satisfaction.  Like stuffing, you may only have these types  of pie on thanksgiving day so having an extra or two on hand isn't the worst decision you'll make this month.  Besides, pies freeze well, so you could enjoy them again in a couple of weeks!

    Coffee or Tea
    To go with their pie, you can count on 1 cup of coffee or tea person.  Best to have a pot brewed ahead to enjoy with dessert or later for a pick-me-up.  Coffee keeps warm in a thermal or insulated decanter, one more thing you can make ahead and check off your list!

    Whether you serve red, white or both; plan on drinking guests to have 2 glasses per hour.  One bottle of vino should pour about 6 glasses (unless Aunt Vivian pours, then you might get 4 glasses).

    For those planning on having a snack before dinner, because you know someone will be early...2 oz of cheese per person along with cured meats and varietal crackers.  Make it simple on yourself and set out wedges about 30 minutes to an hour ahead, along with knives and spreaders so guests can help themselves.

    Most importantly, have fun and enjoy your guests.  There will be a slip-up or two and no one will care.  it is about family and friends and gathering together telling each other what you are thankful for this year.

    From our family to yours, have a wonderful holiday.

  • Trick or Treat Hacks for a Fun Halloween Menu

    by Beth Richwine | Oct 24, 2017

    We have all heard it, maybe even said it; “don’t play with your food!”  But sometimes it’s okay to play with food, especially when it gets kids to eat their dinner! A few simple hacks to a few of our favorite recipes will take a basic Halloween party to  a Fright-Fest in no time!

    Spider Web Soup
    Turn our Chunky Tomato Soup into a cauldron of spider webs! Here’s how: Ladle soup into individual bowls. Thin about a half of a cup of sour cream with a bit of milk then pipe circles around the soup. Starting from the center, make a small circle, then a larger circle just outside the first circle and repeat until you nearly reach the edge of your bowl, or make a spiral from the center out towards the edge. Using a skewer or toothpick, drag the toothpick through the sour cream from the inside of the first circle towards the edge of the bowl. Then repeat around the bowl to get a spider web effect. If you want to add a bit more spookiness to your cauldrons, stick plastic black spider rings in the web before serving! You could even make grilled cheese in the shape of bats or ghosts using Halloween themed cookie cutters to cut the shapes!  Click here for one example of how it could look.

    Looking for even more soup, stew and chili recipes? We have plenty here >

    Mummified Stromboli
    Our delicious Pizza Stromboli recipe becomes a creepy mummy by wrapping the dough according to the recipe directions. You can leave a bit of a small opening at the top to plop two eyeballs made from a mozzarella ball and green or black olives for eyes - creepy and cute! The best part, you can make the pizza sauce ahead and assemble the day before and re-warm in the oven to slightly melt the eyeballs just before serving.

    Check out these Pizza-inspired recipes >

    Zombie Eggs
    Deluxe Deviled Eggs get zombified with a bit of food coloring. Dye egg whites after they have been boiled and yolks removed using 1 cup of hot water, 1 tablespoon white vinegar and your choice of food coloring. We like using green for our zombie eggs. You can also add a bit of green food coloring to the filling for added creep factor! Top with a sliced green olive with pimento for an eyeball effect or go the traditional route with a sprinkle of paprika.  Get even more Appetizer recipes by clicking here >

    Eyeball pizza
    For a quick meal before greeting your trick-or-treaters; make our Quick No Cook Pizza Sauce for a spooky eyeball pizza! This pizza sauce can be made the day ahead and be ready to top your favorite crust for a ghoulish pie! Top pizza with our pizza sauce and follow with cheese then bake until almost done. Buy medium-sized fresh mozzarella balls, they are usually found in a container or in snack packages, and are about the size of…eyeballs! With a knife or small melon baller, scoop small divots in the top of the cheese. Slice pimento stuffed green olives in half. Place the olive; cut side up in the cheese for the retina of the eye. For a spooky effect, extra pizza sauce can be drizzled down the cheese from the top to make bloodshot “eyes”. Place back in the oven to finish cooking and slightly melt the eyeballs. Serve hot!

    Limited on time? We have you covered! Check out these meals that take 30 minutes or less!

    Have a Safe and Happy Halloween from Tuttorosso Tomatoes!!

  • Our Best Slow Cooker Tips

    by Beth Richwine | Oct 02, 2017
    Most of us use slow cookers for making stews or a roast, but it can do so much more! You can make lasagna, soups, dessert, even bread! Here at Tuttorosso we know tomatoes so although we love to make a chocolate lava cake in our slow cooker; we are going to stick to soup, pasta and sandwiches!

    We all know that the best red sauce starts with the best ingredients like Tuttorosso tomatoes; but it's also best when cooked low and slow. For many that means either on the stove-top or in the oven, but who’s comfortable leaving all day with the oven on? Yeah, we aren’t either! So pull out your slow cooker and try our Slow Cooker Bolognese for meaty goodness perfect for ladling of your favorite pasta.  Vegetables usually take longer to cook so our first tip is place vegetables such as carrots or potatoes on the tottom of your slow cooker.  You want to make sure you have the right size cooker for your recipes.  The idea of using the slow cooker is for ease and convenience.  There is nothing worse than coming home to a mess when you didn't leave enough room for your recipe to expand during cooking.  If you under fill your cooker however, food can cook too quickly and you may not have anything to eat along with a burnt mess to clean.  So don't over fill, but don't under fill your slow cooker is our second tip.

    • Try Slow Cooker Lasagna for the easiest version of a family favorite.  No boiling noodles in this delicious version.
    Our third tip is to get friendly with your slow cooker.  Make sure you have used it a few times to get to know how it cooks.  Many cookers have hot spots where food will cook faster than other spots.  If your cooker has a removable insert, you can rotate the insert a few times during cooking for more even cooking.  But most of aren't home while we make dinner in the slow cooker, so line the hot spot with a few layers of foil and extend a bit over the edge to keep it secure with the lid during cooking.

    Have you given up on your slow cooker because your food doesn't turn out anything like the recipe and the food ends up being dry or bland?  Well, that may be because your recipe was cooked to hot for too long.  Our fourth tip is to cook on the low setting and take advantage of that low temperature cooking of a slow cooker.  High temps may seem like a solution for when you forgot to put together dinner before heading out for the day, but low and slow is the way to go.
    • Make a classic Italian dish in a whole new way!  Chicken Cacciatore Soup in your slow cooker brings out the deep familiar flavor of a family favorite.
    Our fifth and final tip is actually taken from the laundry room - wait what?  That's right - a dryer sheet is the secret to removing burnt on messes from your slow cooker. You read that correctly, a dryer sheet!  fill your slow cooker with water to cover the burnt mess add a dryer sheet and let it soak.  The food will loosen after about 20-30 minutes and you can use the sheet to wipe it clean!  Or feel free to spray your cooker with non stick spray or for really sticky food (think queso) use a slow cooker liner to prevent the mess altogether. Happy slow cooking and feel free to check our recipes for your slow cooker by clicking here >
  • Game Day DIT

    by Beth Richwine | Sep 18, 2017
    Whether you're cheering at a Friday night high school game, singing your alma mater's fight song on a Saturday morning or sporting your favorite player's number on a Sunday afternoon; chances are you might be doing so at a game day party or tailgate.  Game day and tailgating has become a weekend staple for many people.  We love getting together with friends and eating all the delicious game day food!

    Game parties should be relaxed and fun, for everyone - even the host!  Take our DIT strategy for your next game day.  Do It Themselves (DIT) is our spin on DIY.  Check out our tips that can keep you out of the kitchen and instead let you enjoy the game with your guests!

    Check out our favorite Game Day recipes >

    A Bloody Mary Bar let's your guests make their cocktail just the way you like it.  You provide the mix and the garnishes and they customize until their heart, or glass is content!  Setup a station with our Spicy Bloody Mary Pitcher, plastic cups (who wants to wash dishes), a bucket of ice, small skewers and lots of garnishes such as Pickled Green Beans (check out this recipe), dill pickles, green olives, lime or lemon wedges, cocktail onions, hot sauce, celery stalks, cheese cubes, even small strips of crispy bacon!  The possibilities are endless.

    Same concept as the Bloody Mary Bar; you make a batch of Traditional Chili and set out fixins' for their chili.  This allows guests to tailor a basic chili recipe as they like it, hot, mild or nuclear.  Set out hot sauce(s), jalapenos, cheese, corn chips, and sour cream.  What's the craziest thing you have put on your chili?  You could do the same thing in the way of a Nacho Bar!

    How to Make Easy Blender Salsa and why you should!

    Make recipes that are handheld like Pork BBQ Sliders or make our Greek Frittata into egg cups or muffins, just pour the egg mixture into a muffin tin that has been generously sprayed with non-stick spray and you have a handheld breakfast snack!  Fans can grab a bite and keep a hand free for a cold beverage or a game of corn hole!

    Have you heard of the Snackadium?  This is for serious game day enthusiasts!  It's a football stadium built from game day snacks and food...Snack + Stadium = Snackadium!  Red Gold has a great guide on how to build one including links to some tasty snack recipes.  Check it out by clicking here.

    Whether you are in the stands or the comfort of your couch, these Game Day DIT tips are sure to keep the crowd satisfied and lets you cheer your team to victory!
  • How to Make Easy Blender Salsa and Why You Should

    by Beth Richwine | Sep 15, 2017
    Do you love that smooth salsa they serve at your favorite Mexican restaurant or cantina?  Have you ever wondered how they get it so smooth?  Wonder no more!  We have the secret and we are going to share it with you right now - they use a blender!  And ingredients such as Tuttorosso Tomatoes with quality you can see and taste!

    A blender or a food processor is what gives that smooth salsa consistency you have come to love to eat with crunchy, salty corn chips.  It is as simple as tossing our Whole Peeled tomatoes in a blender or food processor along with other salsa ingredients and blend it up!

    We found you need a pretty big and powerful blender to get that familiar smooth salsa you love, or if you have a food processor, that works too!  Just toss everything in and pulse until it is just right.  Salsa can stay in a tightly sealed container for about 3 days in your refrigerator.  It's even better if you can make it ahead so all the yummy flavors have time to blend and make your salsa taste the very best!

    Our tomatoes are the best choice year round because we preserve that vine-ripened, fresh tomato flavor using our Steam Seal Flavor Loc™ system in our Non-BPS lined cans.  Nothing artificial goes into our products and we only use NON-GMO ingredients.  Now you have it, the secret to easy and delicious salsa, fresh anytime of the year!

    Want more Mexican inspiration?  Make our Chicken Enchildas with Tomato Salsa and Cilantro Cream

    One of our favorite way to enjoy this salsa is to spread crispy corn tortilla chips on a sheet pan and sprinkle them with shredded cheese and place in a preheated oven with the broiler set to High.  It only takes a minute or two to melt the cheese and warm the chips.  Remove and spoon Easy Blender Salsa over the melted cheese.  Another favorite is to cut Jicama into slices that can replace tortilla chips, they are crunchy, lo-carb and so refreshing!  If you haven't tried it, please do; you'll thank us later!

    Get the recipe here > Easy Blender Salsa
  • Let's Do Some Shrimpin'

    by Beth Richwine | Sep 08, 2017
    You would think when a recipe calls for a pound of shrimp, that you go to the seafood counter at your supermarket and get a pound of shrimp, right? Well, sort of…even the most landlocked of states sell shellfish both frozen and fresh; typically previously frozen (more on this below). But what you may not know is how they are measured and sized for selling. A shrimp’s size is based on how many individual shrimp it takes to make one pound. A simple guide: the smaller the number, the bigger the shrimp.

    The largest sizes are usually marked with a “U” in front of the number. This means that whatever the number is, you will get “under” that amount in a pound. So for example, U/12 means that less than 12 shrimp make up one pound. The smaller shrimp are labeled for how many per pound in a given range. If you see a bag marked with 51/60, this means there are 51 to 60 small shrimp in one pound. In some cases they are also marked as Medium or Jumbo as well as the count. There isn’t a standard on how they claim these sizes, so the best bet is to look at the count to ensure you get enough shrimp to serve your guests. Take a look at the chart below on basic shrimp sizing (source SeriousEats.com)

     Shrimp Label Shrimp Per Pound
    Small 51 or greater
    Medium 36 to 50
    Large 26 to 40
    Jumbo 16 to 25
    Colossal Fewer than 15

    So when planning to serve Roasted Shrimp with Zesty Cocktail Sauce at your next gathering, how much should you buy? If you have multiple appetizers on your menu, you can plan on 2-3 large shrimp per person. If that is the only starter you are serving, you should plan on 4-5 per guest.

    More Shrimp recipes you might like: Fresh or Frozen? In most cases you are better off buying your shrimp frozen, unless you are certain of the freshness. The reason why is that most shrimp sold in supermarkets are frozen at sea before being delivered to the retailer. Often times “fresh” shrimp sold at the seafood counter are the same shrimp you buy in the frozen bags from the freezer section that have been thawed and marked as “fresh” – how fresh is the key? They could have been thawed that morning or two days ago. Your best bet, buy frozen and defrost at home. Unless of course you are fortunate to live where you have access to fresh from the ocean seafood – lucky you!!

    What we can agree on is never buy pre-cooked shrimp, it is almost always overcooked which is rubbery and has little flavor. And your shrimp bisque deserves the most flavorful shrimp!  Always check labels to make sure you are buying only shrimp. Some are treated with additives that increase thawed shelf life or retain water or moisture so they can be sold as larger shrimp.  Just say 'no' to those plastic trays of shrimp with the red sauce.

    So you waited until the last hour to thaw your shrimp for your party, what now? Easy - place them in a bowl and set them under cold, never warm, running water; in a few minutes they will be ready to serve. If you prefer not to run water, you can place them in a bowl of cool water and let them sit; this will take a bit longer to defrost and you may need to change the water out at least once during the process. For even more information on how to pick shrimp and different shrimp varieties, check out this article on Coastal Creations >
  • Our Top 10 Foodie Films

    by Beth Richwine | Feb 23, 2017

    With the big movie award show this weekend, we thought it would be fun to share with you our Top 10 Foodie Films!  Have you ever watched a movie and felt inspired to re-create the food prepared in the movie?  Or just get hungry afterwards?  These movies, in no particular order; do just that for us...inspire!  Whether to desire to cook your way through Julia Child's "Mastering the Art of French Cooking," or fell in love with Remy and his longing to become a great chef, we think you will find inspiration in each of these films to take your cooking to a whole new level.  Most films are available for streaming or rental on Netflix, Amazon or iTunes.

    • Bottle Shock (2008) - tells the story of the early days of California wine making and the now infamous, blind Paris wine tasting of 1978 that has come to be known as "Judgement of Paris".  Starring: Chris Pine, Alan Rickman, Bill Pullman and others. (PG-13 rated)
    • The Trip (2010) - Steve Coogan is asked to tour the some of the finest restaurants in Northern England.  When his girlfriend backs out, he asks his best friend to join him.  Starring: Steve Coogan, Rob Brydon, Paul Popplewell (Not rated)
    • Chef (2014) - a head chef quits his restaurant job and buys a food truck in an effort to get back his creativity all while trying to mend his relationship with his family.  Starring: Jon Favreau, John Leguizamo, Sofia Vergara, Scarlett Johansson (R rated)
    • Julie & Julia (2009) - a young woman in a disheartening job decides to cook her way through Julia Child's "Mastering the Art of French Cooking".  It also shares the story of Julia Child's start in the cooking profession. Starring: Amy Adams, Meryl Streep, Stanley Tucci (PG-13 rated)
    • Ratatouille (2007) - an animated film where a cute country rat comes to Paris to become a French chef.  He directs a young man named Linguini to cook his superb creations.  Make Rustic Ratatouille for your movie night! Starring: Brad Garrett, Lou Romano, Patton Oswalt, Janeane Garofalo (G rated)
    • Chocolat (2000) - a woman opens a chocolate shop in a small French village and disturbs the morality of the community.  We dare you not to eat a piece of chocolate during or after watching this one - or at least make some chocolate brownies! Starring: Juliette Binoche, Judi Dench, Johnny Depp (PG-13 rated)
    • Jiro Dreams of Sushi (2011) a documentary about an 85 year old sushi master chef who runs a 10-seat, sushi-only Michelin-starred restaurant located in a Tokyo subway station. Stars: Jiro Ono, Yoshikazu Ono (PG rated)
    • Babette's Feast (1987) a Paris chef, now French refugee, Babette, is taken in by two spinster sisters who host an extravagant feast for their village.  Starring: Stephane Audran, Bodil Kjer, Birgitte Federspiel (G rated)
    • Eat Drink Man Woman (1994) this Oscar-nominated foreign film is about a Chinese father and master chef who cooks dinner for his three unmarried daughters every Sunday.  The stability of these Sunday meals gives the girls strength as they deal with their own lives.  Starring: Sihung Lung, Yu-Wen Wang, Chien-Lien Wu (Not rated)
    • Big Night (1996) -  two Italian brothers put everything on one special night to save their failing restaurant.  The featured dish in this movie is Timpano - an Italian pasta dish made famous in this movie.  Have you ever heard of this massive pasta dome? 

    We hope you enjoyed this list.  If you don't see your favorite foodie film listed, share with us your favorite!  Have you seen any or all of these?  Which is your favorite?  Happy Oscar-watching!

    Pin this list from our Pinterest board here.

  • Brighten Up Your Canned tomatoes with Seasonal Herbs and Veggies

    by Beth Richwine | Jan 26, 2017
    We've often harped on why canned tomatoes are a far better option than fresh ones in the winter. But there are still a number of ways to brighten up canned tomatoes and maximize their flavor. Our top tip? Combine them with fresh, seasonal herbs and vegetables whenever you can.

    Because a good recipe starts with good ingredients, choosing high-quality canned tomatoes is key. (Check out our handy guide on identifying the best canned tomatoes for some pointers.) We recommend reaching for tomatoes from family-owned Tuttorosso—the best-selling Italian-inspired canned tomato brand in the US. With special non-BPA liners that lock in fresh, vine-ripened flavor, Tuttorosso offers great quality that you can see and taste. Need some inspiration for ways to pair in-season herbs and vegetables with your canned tomatoes? We've got you covered.

    To make a good pasta sauce, you don't need much more than a can of quality tomatoes from Tuttorosso and some olive oil (or, depending on your leanings, butter). But adding just a few fresh ingredients to the mix is an easy way to punch up a basic sauce. Mint, which can be grown indoors for year-round enjoyment, lends a burst of fresh flavor to a whole range of dishes. Though it may seem like an unlikely match for tomatoes, this recipe for tomato-mint sauce just might make you a believer. Plus, it's incredibly versatile; toss it with pasta, or serve it with leg of lamb for equally delicious results.

    For a warming, satisfying supper on a frigid Sunday, we love braised pork cheeks cooked low and slow in the oven. Here, canned tomatoes get extra flavor from carrots, celery, and woodsy herbs like rosemary or thyme. Or, try poaching fish in a flavorful mixture of canned tomatoes, chickpeas, kale, and plenty of fresh cilantro, for a complete meal in just one pot

    To really emphasize the fresh flavor of canned tomatoes and other vegetables, soup is a surefire way to go. Try this Italian kale and farro soup, flavored with canned tomatoes, leeks, carrots, celery, kale, and fresh thyme. Or opt for Swiss chard and pasta soup, infused with the herbal flavor of an entire bunch of parsley, to warm you from the inside out. A bowl of thick and creamy tomato soup is a perennial winter favorite— this version gets perked up with basil, plus carrots for a pleasant natural sweetness. However you decide to put your can of tomatoes to use, you've got countless options for infusing them with fresh flavor. And, since quality you can see leads to quality you can taste, always pick the best ingredients you can, starting with Tuttorosso Canned Tomatoes

    *This article originally appeared on SeriousEats.com from our Tuttorosso Cooking Class page.
  • Simple No-Cook Pizza Sauce

    by Beth Richwine | Jan 23, 2017
    Our Crushed Tomatoes are so delicious that you can actually use them right out of the can for a quick pizza sauce. Starting as vine-ripened tomatoes, our crushed tomatoes are slowly simmered with basil blended in for a smooth, bright flavor.

    For a seasoned no cook pizza sauce, to our Crushed Tomatoes add 4-5 cloves or pressed garlic, a drizzle of olive oil, about 2 teaspoons of balsamic vinegar, salt and pepper to taste. Stir to combine and give it a quick taste, adjust seasonings as needed. This is a great base for your favorite pizza recipe that has a fresh tomato flavor any time of the year!

    For more pizza inspiration, check out these recipes.
  • Why You Should Choose Canned Tomatoes Over Fresh Winter Tomatoes

    by Beth Richwine | Dec 06, 2016
    There are plenty of reasons to love fall and winter produce—hearty root vegetables, nutrient-rich greens, and bright citrus fruits are all welcome additions to our plates. But at this time of year, as the weather chills, we start missing foods like peak-season farm-fresh tomatoes. Lucky for us, when tomatoes are no longer in season, Tuttorosso canned tomatoes are an excellent alternative. Here's why:


    For canned tomatoes that taste fresh, reach for Tuttorosso—they're the best-selling Italian-inspired canned tomato brand in the US for good reason. Their special, non-BPA can liners lock in fresh, vine-ripened tomato flavor that you won't find in any mealy supermarket tomatoes this time of year. And their non-GMO project-verified products, like the Peeled Plum Style Tomatoes, are bright and naturally sweet with well-balanced acidity.


    These days, tomatoes are available at the grocery store year-round (even when they shouldn't be). While it's not impossible to find good ones, especially during summer, their quality varies greatly across the seasons. With Tuttorosso's Peeled Plum Style Tomatoes, you know you'll get the same great product every time. As our managing culinary director, Kenji Lopez-Alt, pointed out, "Canned tomatoes are more reliably fresh year-round than actual fresh tomatoes are." The pride and care that family-owned Tuttorosso puts into their tomatoes comes through in every can. Quality is their top priority—they don't cut corners, and it shows.


    Tuttorosso offers a wide variety of canned tomatoes, sauces, and purees—and in different sized cans, to suit whatever feast or intimate meal you're making. And if you think canned tomatoes are just for tomato sauce, think again. We've discovered dozens of incredible applications for canned tomatoes that will get you through the colder months. You can slow-roast canned tomatoes for bold vinaigrettes or hearty grain salads, savor them in a tomato and pork stew, enjoy them in chicken paprikash, and even create bruschetta. Bruschetta in winter? We can't complain about that.

    * This article originally appeared on Serious Eats from our Tuttorosso Cooking Class page.
  • 5 Ways to Identify the Best Canned Tomatoes

    by Beth Richwine | Oct 04, 2016

    We all know that great recipes start with great ingredients. But once you're at the grocery store, it can be tempting to just grab the cheapest item on the shelf. It may not look much different from all the other canned tomatoes—but all brands don't necessarily offer the same quality. That's why we rely on family-owned Tuttorosso tomatoes, the best-selling Italian-inspired canned tomatoes in the country. Here's a handy guide to help you identify the best canned tomatoes for yourself.


    The first thing to study on a can of tomatoes is the ingredient list. Our hard and fast rule: Steer clear of the long ones! These are canned tomatoes, not tomato sauce, and the ingredient list should reflect that. Quality tomatoes should be naturally sweet, making additives like sugar and high fructose corn syrup unnecessary. The first ingredient should be tomatoes, plain and simple, which is what you'll find in Tuttorosso's Peeled Plum Style Tomatoes. The non-GMO label on the can doesn't hurt, either.


    You can learn even more about the quality of your canned tomatoes once you open them up. The color of the tomatoes and juice should be the first thing that strikes you—vibrant and red, just like a fresh tomato. If the contents look muddy or murky, they'll probably taste that way, which is why Tuttorosso's motto is "Quality you can see leads to quality you can taste."


    Packaging might not be the first thing on your mind when you're shopping for canned tomatoes, but it's an important consideration. Do some research to find companies that use linings free of BPA (bisphenol A). Linings provide other benefits, too, like locking in freshness. Tuttorosso uses linings that are non-BPA, -BPS and -BPF. They're also phthalate-free and designed specifically to preserve the fresh, vine-ripened tomato flavor without using preservatives.


    Have you ever removed a tomato from a can and really looked at it? Turns out, you can learn a lot about quality this way. You're looking for a tomato that's firm but not hard, and tender but not mushy. Just because it's canned doesn't mean it can't be intact! (Read: That tomato should most definitely be intact.)


    Your canned tomatoes should be so good and fresh, you could eat them straight from the can. They should have a bold acidity and a bright flavor without tasting tinny; a tartness that balances the natural, fruity sweetness of perfectly ripe tomatoes.

    * This article originally appeared on Serious Eats from our Tuttorosso Cooking Class page.
  • Share A Meal Together

    by Beth Richwine | Sep 02, 2016

    With an aim to inspire families to eat at home together more often, we are proud to celebrate National Family Meals Month™ in September! During the month of September, we encourage families to share one more meal together per week and we will highlight simple, healthy meal solutions to help make that happen.

    Did you know that numerous studies underscore the long-term health, academic and social benefits of consistently eating together as a family? Home-cooked meals nourish the spirit, brain and health of all family members. Not to mention, people who frequently cook at home eat fewer, healthier calories. Additionally, regular family meals are linked to the kinds of outcomes that we all want for our children: higher grades and self-esteem, healthier eating habits and less risky behavior.

    However, according to a 2013 Harris poll, only 30 percent of American families share dinner every night. Why is this? Yes, juggling jobs, kids and the demands of a busy, modern life often come at the expense of family mealtime at home. But, this doesn’t need to be the case. Let us be your ally—the solution to your mealtime dilemma. We are committed to helping your family eats well together to be well together and have quick and easy recipes to bring to your family around the table.

    So, as the new school year starts, we challenge you to renew your commitment to creating and serving meals at home that nourish your kids and help them flourish for life. Pledge to Raise Your Mitt to Commit™ to sharing one more family meal at home per week. Follow us on Facebook and Pinterest for family meals focused content, including shopping tips and recipes. Share your own family meal experiences, misadventures and solutions within your social channels. And, remember; use the hashtag #familymealsmonth to be part of the conversation!

    # # #

    Source Note: Cornell University College of Human Ecology Department of Policy Analysis and Management: Do Family Meals Really Make a Difference?, Eliza Cook, Rachel Dunifon. 2012, http://www.human.cornell.edu/pam/outreach/upload/Family-Mealtimes-2.pdf

  • Meal Planning 101

    by Beth Richwine | Aug 03, 2016

    It’s nearing 5 o’clock and you haven’t a clue what you will make for dinner…sound familiar?  You're not alone!  Most people fall into 1 of 3 camps, 1) the planners with their family planners and grocery lists, 2) the non-planners who wander the grocery aisles, not a clue who will be home tonight to eat dinner and 3) somewhere in the middle are those who plan their meals and made a grocery list, but left it at home only to end up pulling through a drive-thru again…  With a little planning, the dreaded “What’s for dinner?” question will not have you looking like a deer in the headlights and instead answering “Its pasta night! Dinner in 30!”

    Many of us want to be more organized and try to plan ahead for a week of meals, but find it difficult for one reason or another to stick to the plan.  There are many benefits to meal planning, you will save time & money, there is a tendency to eat more nutritionally healthy meals, and you have more quality time with your family!

    Meal planning doesn’t have to be complicated or time-consuming!  It can be as simple as making a menu and posting it to the fridge or as hi-tech as using a meal planning app on your smartphone. Here are the meal planning basics so you can start putting the power of being prepared to work for you.

    Start with a menu

    Choose 5-6 meals for the week and create a grocery list for the meals.  Look for quick, tried-and-true meals that can be made without a lot of effort and save testing new recipes for the weekend and rotate them in your weekly menus later.  For easy planning, pick a theme for each day of the week (heard of Taco Tuesday?), like Mexican Monday, Pasta Wednesday or whatever your family loves.  It can be as simple as the main protein like switching between beef, pork and chicken throughout the week.  Let the family get involved by picking the theme or meal one or two nights for the week ahead.

    Use a calendar

    Whether you have a family planner hanging in your kitchen, online, or use a smartphone; it helps to put the meals on the calendar so anyone can take a look to see what’s on the menu.  I like to add the recipe link so anyone can start dinner ahead if I’m running late – no more “I didn’t know what you had planned…” and if you need to lay out meat to thaw, you have one place to check and remember!  Does your family complain about meal re-runs?  When you use a calendar to track meals you can easily see what you had last week or the week before to avoid menu repeats.

    Make a grocery list

    Most people know that shopping from a list not only saves you time and money, but it can also save your sanity!  There are many list apps available for your smartphone such as GroceryIQ, Out of Milk, Wunderlist and the Notes app; to name a few.  Grocery list apps have large databases of items that you can add to your list, most of them organize the list by the grocery aisle and some even offer coupons on items added to your list!  Most of them also allow you to share lists so anyone can do the shopping!  Retailers are jumping on board with online shopping and curbside pick-up at many large supermarket chains.  Check out your favorite store's website to see if they have shopping programs available in your area.  If you have their savings card, you can often add coupons to your card with out having to clip coupons and remember to bring them with you!  Like I said, you are not alone in that 'somewhere-in-the-middle' camp...

    Go to the Grocery

    Yeah, most of us dread it, but you gotta get the food somehow.  There are online grocery services in many major cities, but if you are like me and can’t get delivery, you have to go old school and shop at the store.  When is the best time to go the store?  Well, it’s not during rush hour which is usually as most people are getting off work or on weekend afternoons.  Weeknights after dinner, between 7 and 8 pm, tend to be a less busy time to shop.  You do run the risk of stock being low, so you might have to try a few different times and days at your store to see what is best for you.  I shopped on a Monday at 9 PM the other night and had the store nearly to myself.  Other than the meat and deli counter being closed; I had no problem finding everything I needed.  My husband loves going to the butcher shop on Sundays anyway and picking up whatever we need for meat – it’s his thing and I am glad to let him do it!  Some of us like pedicures, some like picking out a T-bone steak; we're not judging!

    Prep ahead

    Whether it is on the weekend or one night in the week, try to look over your recipes in advance and see what you can prep ahead.  Think about chopping veggies, marinating meat, get the slow cooker out for the next day, anything you can do to help you save time.  You can even make meal kits in your pantry by storing items together for easy grab-n-go (don't forget to include the recipe!).  I sometimes cook ground beef or chicken ahead and freeze for use later on.  A huge time saver!

    Whatever your plan, however you choose to track your menu; meal planning is the way to have less stress through the week and eliminates the what’s for dinner dilemma!  Which camp do you belong to?  Do you have your own menu planning tips to share?

  • Flavors that span the globe

    by Beth Richwine | Jul 21, 2016

    The Summer Olympics are nearly here! Teams have been filled, athletes are preparing and you are planning your menu for the Opening Ceremony celebration! We have delicious and creative recipes that take you around the globe right in your very own kitchen! Some of our favorites include Chicken Enchiladas with Tomato Salsa and Cilantro Cream, Greek Frittata with Zucchini, Tomatoes and Feta and Curried Chicken with Tomatoes. Of course we have plenty of Classic Italian dishes to choose from! As the best-selling Italian inspired canned tomato brand in the US, you can count on Tuttorosso for the highest quality tomato products possible. Picked at the peak of ripeness, our products are made using only Non-GMO Project Verified ingredients and packed in non-BPA lined cans. We do all of this because we know that when you don’t have to worry about what’s in the can, you are free to create the perfect meal…or party!

    Looking for inspiration for your Olympic party? Check out this Pinterest board for game ideas, menu options and more! How about hosting a family olympics that everyone will enjoy?! Go for Gold this summer with Tuttorosso! Tomatoes

  • Tips for How to Beat the Heat

    by Beth Richwine | Jul 08, 2016

    It is starting to warm up nearly everywhere.  While it’s heating up outside, there is no reason to get heated inside.  With these tips and recipes, you are sure to stay cool!


    Have you heard that eating spicy food can cool you down?  It’s true!  By eating food that is hot, it may cause you to sweat, thus cooling you down.  Eating lighter meals are also good choices, such as salads.  Heavy, fatty foods will make you feel heavy and sluggish.  Watermelon is a great fruit to keep on hand for snacking.   Make our Watermelon and Feta Salad for a light and hydrating meal.

    Turn off the oven and turn on the grill and slow cooker.  Both options will not heat up your kitchen like a hot oven will.  We have several Slow Cooker recipes that you can make that not only keep the oven off, but make dinner time less daunting after a hot day.  Try our spiralized recipes such as Pasta Arrabiata with Carrot Noodles, a spicy and light meal that is quick and can be made on the stovetop.  Another no-cook option is our Tuscan Bread Salad.

    In the home

    Keep shades and curtains pulled during the hours when it is the hottest.  This can reduce heat into your home by about 45%.  You can open them at night when it is cooler and the sun has gone down.  Have you checked your fireplace damper?  In the summer months or when you are running an air conditioning unit, close the damper.  If the damper is open you are essentially pulling in hot air from outside causing it to work harder.

    If your dishwasher has the option, skip the dry cycle and let them air dry with the door open.  You will be surprised how much cooler you can keep the kitchen!

    You can remove hot air from a stuffy room with a box or window fan.  Point the blades outside to suck out the hot air at night, this works much better than blowing hot air around in a room.  Make sure you run the vent fan in your bathroom while taking showers; it helps remove moisture and humidity.

    Your body

    Wear light weight, loose fitting clothing made from cotton or linen (breathable) and choose light colors.  This allows air movement and sweat to evaporate keeping your cooler.  If you can, keep your feet cool by wearing sandals or breathable shoes.

    Drink plenty of water and drink often.  You need to replace moisture as you sweat it out to stay hydrated.  Alcohol, caffeinated drinks or drinks with lots of sugar are dehydrating and you should avoid on hot days.

    Did you know that you can cool yourself down by cooling your wrists?  Place a cold or frozen bottle of water against the inside of your wrist to quickly cool the blood flowing through your veins!  Another trick is to keep a spray bottle of filled with water in the fridge, when you get hot give yourself a quick spritz.  As the water evaporates, it cools you down.  Other body cooling spots include your neck (think pulse point), inside of your elbow and knees as well as the tops of your feet and inside of your ankle.  Did your mom put a cold compress or cool washcloth on your forehead when you ran a fever?  Although it is not a pulse spot, it is another common cooling spot, but the area in front of your ear closer to your temple is more ideal for cooling you down, think pulsing headache.  In the past couple of years, cooling towels have become very popular, they get cool when wet and kept around your neck can cool you down when you become overheated.

    How can you tell when you have overheated?  Signs of heat exhaustion include: confusion, dark urine (sign of dehydration), dizziness or fainting, fatigue, headache, muscle or abdominal cramps, nausea, pale skin, profuse sweating and rapid heartbeat.  If you have any of these symptoms, get in the shade, remove unnecessary or tight clothing, drink water and apply cooling cloths to the pulse points mentioned above.  More serious is heat stroke which can cause serious issues that require medical assistance.  Heat stroke is more common among adults over 50.  Symptoms can include: throbbing headache, dizziness or light-headedness, lack of sweating, red, hot and dry skin, muscle weakness or cramps, nausea or vomiting, rapid heartbeat, rapid shallow breathing, confusion or disorientation, seizure or unconsciousness.  If you or anyone around you displays these signs, call 911 and wait for the paramedics.  Get them to a cool place if you can and remove unnecessary clothing.  Try some of the cooling methods from above to help lower their body temperature while waiting for help.

    This summer be sure to wear sunscreen, drink plenty of water, eat light meals and don’t forget to check on the elderly and your pets, they are susceptible to the heat and need a bit more attention on a hot day.  What's your favorite way to keep cool?

  • How to Have a Fun and Safe July 4th

    by Beth Richwine | Jun 27, 2016

    The fourth of July is a celebration of our country and a great day to spend with family and friends.  Many picnics, barbecues and potlucks are planned and blankets are laid out for fireworks watching.  Here are few tips from Tuttorosso Tomatoes to make your day a success along our favorite recipes for the big day.

    Picnic packing

    If you are going to a picnic, be sure to read our Packing the Perfect Picnic blog full of tips for making sure you have all of the necessities on hand such as sunscreen, hand sanitizer, and first-aid kit.


    The best shows are usually in your own hometown.  Google your hometown and fireworks to see where you can go to view a show near you or wherever you are spending the day.  If you plan to light off a few sparklers at home, have a bucket of water nearby as a precaution and a place to put the spent sparklers.  No one wants to step on a hot stick left on the ground.  Always make sure an adult is supervising whether there are small children or teens involved, make sure everyone is being safe.  There are on average 230 fireworks related injuries near or around the 4th of July.  Leave it to the professionals and enjoy the show at a safe distance.


    It can be a long hot day waiting until dark for the fireworks display to take place.  Make sure you have plenty of water and cool drinks available to last the day.  Fruit such as watermelon is another great option for staying hydrated on a hot summer day.  Did you know one cup of diced watermelon is 92% water?  A tasty treat to beat the summer heat!  And it’s the perfect combination with our tomatoes in our Watermelon and Feta Salad.


    Your local fireworks display may have a playlist scheduled to go with the show, many organizers partner with radio stations to coordinate music with the show.  If not, check online music streaming apps such as Spotify who have plenty of Independence Day playlists (download before the show to save on your data) that you can play while watching the show.


    Because it can be a long time between the barbecue and the fireworks show, have games that both kids and adults will enjoy.  If you have backyard games such as ladder golf or corn hole bring them along and setup for passing the time.  If you have a large crowd; think about a bracket for a little fun completion and the big playoff at the end of the day.  Other fun ideas include water balloon volleyball or baseball.  Water-filled balloons replace the typical ball and helps keep everyone cool!  A scavenger hunt is always a hit for older kids, include items that would be found at a 4th of July party, think apple pie, flags, etc.  We love the idea of including a patriotic question on each clue to test everyone’s history knowledge. “Who wrote the Declaration of Independence?” – Thomas Jefferson, if answered correctly, they get their next clue!


    Of course every 4th of July celebration must include plenty of food!  Burgers and hot dogs on the grill is probably the most popular item at most gatherings, but think a bit outside of the box and bring something new like our Shredded Pork Sandwiches which are made in the crockpot and can easily be transported to your party.  Or Grilled Chicken Skewers which are easy to make and require no utensils to enjoy!  Our Salads are perfect side dish options for any potluck gathering.  And for a new twist on the American classic – Mac & Cheese, try our Gnocchi Mac ‘n Cheese or Fontina Macaroni and Cheese both are still the cheesy classic everyone will love, but stepped up for a new taste!

    No matter how you celebrate, be safe and enjoy your family and friends.  Let Tuttorosso Tomatoes be your resource for new recipes, tips and techniques that take your cooking to the next level!  From our family to yours – Happy Independence Day!

  • Best Way To Store Fresh Fruits and Vegetables

    by Beth Richwine | Jun 15, 2016

    Do you find yourself milling through a farmer’s market early on a Saturday morning? Or maybe you belong to a local CSA? More and more farm markets and stands are popping up in even the smallest of towns. This time of year you can get wonderful fresh fruit and vegetables straight from the farm! When you bring your bounty home, what is the best way to store your goods?

    Rinse your produce under running water just before consuming. Washing too far in advance may remove some of the natural preservatives. Items such as lettuce or leafy greens will stay crisp longer if they are washed when you bring them home. It is best not to store fruits and vegetables together. Fruit tends to give off higher levels of ethylene (what ripens fruit and vegetables) and can ripe and spoil neighboring vegetables too quickly. Ever heard the phrase “one bad apple…”?

    If you keep your vegetables in a bag, make sure there are holes to allow for good air flow. Certain herbs such as basil should be kept in water on your counter. Refrigeration can turn basil leaves black – yuck!

    Have a peach that isn’t quite ripe? You can quick ripen it on your counter in a paper bag along with an apple. Once ripe, place it in the fridge to store and eat within 1-3 days.

    Think all produce should be stored in the fridge? Not necessarily. FruitsAndVeggiesMoreMatters.org explains what should be kept in the refrigerator or on the counter at room temperature. You can print their handy guide here to keep in your kitchen!

    Our tomatoes are harvested at the peak of freshness right from the vine. All of our products are packed in Non BPA/BPS lined cans to ensure you get the freshest tasting canned tomatoes. These liners assure no flavor migration to the tomatoes so you only taste fresh, ripe tomatoes!  Tuttorosso is quality you can count on and quality you can taste in your favorite recipes any time of year!

  • The Gift They Didn't Know They Wanted

    by Beth Richwine | Jun 10, 2016
    Wedding season is upon us. Three on our calendar this month! It seems that by the time the wedding rolls around and after showers have been thrown, the selection from a registry can get pretty slim…especially if you procrastinate and wait until the last minute to get a gift. Before going rogue, make sure the couple is open to gifts not on their registry. Cash is always an easy gift, but you may have the gift they didn’t know they wanted! Here are some fun and unique suggestions!

    Beach necessities

    Perfect for the couple who is honeymooning on the beach in the Caribbean or another sunny spot!  Find a great beach bag; add a couple of beach towels, sunscreen, fun drink cozies, a magazine or two and you are set!  And the gift is wrapped in the beach bag!

    Couple’s cooking class

    For the couple starting out and maybe new to cooking, this gift not only gives them a skill, but a fun date night too! Check with retailers in the couple’s hometown or nearby cities for classes offered at some kitchenware stores or check local colleges offering culinary classes. Wrap the gift card with a couple of fun aprons, a personalized cutting board or a new cookbook. Let the couple choose the date and time, or make sure the classes can be rescheduled if needed.

    Restaurant gift cards

    This is great if you have a larger budget to spend or going in with another couple or two for the gift. Buy gift cards to their favorite restaurant or a few from different restaurants for future date nights. Purchase a cute calendar, write in a few date nights then clip the gift cards in each month. Some couples may not have the extra funds for dinner out; they will appreciate the thought and the meal! We like the cards that have several restaurant options available. Unless you know the couple very well, giving them options is the way to go.

    A Firm Foundation

    If the couple attended the same university (maybe where they met), honor them with a brick that has their new name that will live forever on campus. Many alumni associations and parks offer these personalized bricks when an old building or space is renovated. It will be a fun trip for them to plan to see their brick in person!

    For wine lovers

    A Wine of the Month Club is perfect for the wine enthusiast. It’s the gift that keeps on giving, and a great way to introduce new wines to the couple. Several online clubs offer memberships as gifts so the couple can customize to their preferences.

    These are just a few of our ideas, what has been your favorite wedding gift to give or receive?