Disclosure: Mama Smith’s Review Blog received this item in exchange for her honest review. All opinions expressed are 100% hers.
I grow my own tomatoes in the spring/summer and then can them. Even though I try to figure out how many I need for the fall/winter – I always seem to run out. When this happens, I turn to Tuttorosso. They have a wide variety of tomatoes and they are always delicious. I personally love using the diced tomatoes in my tacos. They taste really fresh and it is really easy to just open up a can and add them. This is also a really good base for homemade traditional salsa. Their website has lots of recipes that you can follow – or use for inspiration!
My favorite recipe is the Fontina Macaroni and Cheese.
Ingredients
- 8 ounces ziti pasta, cooked and drained
- 2 tablespoons butter
- 1 garlic clove, minced
- 2 tablespoons flour
- 2 cups whipping cream
- 1/2 teaspoon nutmeg
- 3 ounces light cream cheese
- 1 cup shredded Fontina cheese
- 1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice, drained
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko (Japanese) breadcrumbs
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh parsley
instructions
- Preheat oven to 400o F. In a large saucepan melt butter over medium-high heat. Add garlic and sauté for 1 minute. Whisk in flour and cook the roux (butter-flour mixture) for 1 minute. Add the cream, nutmeg and cream cheese and whisk to combine. Bring to a simmer and whisk until the mixture is thick and smooth.
- Stir in the Fontina cheese and diced tomatoes in rich tomato juice; whisk until smooth.
- Add the pasta to the cheese mixture and stir to coat. Season with salt and black pepper and put into a large buttered casserole dish. In a small bowl combine panko and Parmesan cheese; sprinkle on top of macaroni. Drizzle with olive oil.
- For creamy baked mac and cheese, place under the broiler for 2 to 3 minutes, watch carefully. You want the top to toast, but no burn. For a more traditional firm baked mac and cheese, bake for 20 minutes until the top is golden.
- Remove from oven and sprinkle with parsley and serve warm.
nutrition
Calories: 330 | Fats: 24.0 g | Trans Fats: 0 g | Cholesterol: 80 mg | Sodium: 540 mg | Carbohydrate: 23 g | Fiber: 1 g | Protein: 8 g | Vitamin A: 25 % | Vitamin C: 15 % | Calcium: 15 % | Iron: 6 %
Fontina Macaroni & Cheese Recipe
Ingredients
Method
- Preheat oven to 400o F. In a large saucepan melt butter over medium-high heat. Add garlic and sauté for 1 minute. Whisk in flour and cook the roux (butter-flour mixture) for 1 minute. Add the cream, nutmeg and cream cheese and whisk to combine. Bring to a simmer and whisk until the mixture is thick and smooth.
- Stir in the Fontina cheese and diced tomatoes in rich tomato juice; whisk until smooth.
- Add the pasta to the cheese mixture and stir to coat. Season with salt and black pepper and put into a large buttered casserole dish. In a small bowl combine panko and Parmesan cheese; sprinkle on top of macaroni. Drizzle with olive oil.
- For creamy baked mac and cheese, place under the broiler for 2 to 3 minutes, watch carefully. You want the top to toast, but no burn. For a more traditional firm baked mac and cheese, bake for 20 minutes until the top is golden.
- Remove from oven and sprinkle with parsley and serve warm.
Notes
Tessa Smith is a Rotten Tomatoes Tomatometer-approved Film and TV Critic. On Camera personality and TV / Film Critic with 10+ years of experience in video editing, writing, editing, moderating, and hosting.