Hunt's Tomatoes

By Diane McMahon

Photography and recipes provided by Hunt's® Tomatoes

June 1 is National Tomato Day, the start of a summer season of succulent delights when tomatoes play a starring role. Sun-warmed, cold or cooked, tomatoes are the key ingredient in 78 percent of America’s favorite recipes.

Hunt’s—the brand synonymous with tomatoes—began in Sebastapol, Cal., in 1888 as the Hunt Bros. Fruit Packing Co. As any botanist will confirm, tomatoes are the fruit of the vine. But in 1893, the United States Supreme Court ruled tomatoes were a vegetable, so they could be taxed under The Tariff Act of 1883, which didn’t cover fruits—only vegetables. 

Whether you call it a fruit or a vegetable, These Hunt’s recipes are beautiful to the eye, pleasing to the palate and definite crowd pleasers for potlucks, picnics or pool parties. Enjoy a summer of ripe, juicy eating!

For more delicious recipes from Hunts, log on to www.hunts.com.

HUNT'S® ITALIAN VEGETABLE PASTA SALAD

A summer pasta salad recipe combines pasta with kidney beans, flavored tomatoes, zucchini and carrots tossed with Italian dressing.

Prep Time: 25 mins  |  Total: 25 mins  |  Makes: 10 servings (⅔ cup each)

INGREDIENTS

1½ cups Dry penne pasta, uncooked
½ cup Light Italian dressing
3 Tbsps. Hunt’s® Tomato Paste
¼ tsp. Ground black pepper
1 can (16 oz.) Dark red kidney beans, drained, rinsed
1 can (14.5 oz.) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 cup Quartered and sliced zucchini
½ cup Sliced baby carrots
¼ cup Grated Parmesan cheese

DIRECTIONS

1. Cook pasta according to package directions, omitting salt. Drain; rinse with cold water until cool.

2. Meanwhile, combine Italian dressing, tomato paste and pepper in large bowl. Add cooked pasta and all remaining ingredients, except cheese; gently toss together.

3. Sprinkle with cheese just before serving.

Cook’s Tip: This pasta salad may be made up to a day ahead of serving; keep refrigerated.

Nutritional Information:

10 servings (⅔ cup each) | Calories 123 | Total Fat 2 g (Saturated Fat 0 g) | Cholesterol 3 g
Sugars 5 g | Protein 5g

CURRY SHRIMP KABOBS WITH MANGO RICE
A flavorful shrimp recipe prepared on the grill and served over rice made with mango, tomatoes, coconut milk and cilantro.

Prep Time: 15 mins  |  Total Time: 30 mins  |  Makes: 4 servings (¼^th recipe each)

INGREDIENTS

PAM® Grilling Spray
1 cup Long-grain white rice, uncooked
1¼ cups Water
¾ cup Canned lite coconut milk
¼ tsp. Salt
1 can (14.5 oz.) Hunt’s® Petite Diced Tomatoes, drained
¾ cup Chopped fresh mango
2 Tbsps. Chopped fresh cilantro
1 pound Peeled and deveined large shrimp (26/33 count) with tail, thawed if frozen
1 Tbsp. Pure Wesson® Canola Oil
¾ tsp. Curry powder
Lime wedges, optional

DIRECTIONS

1. Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Stir together rice, water, coconut milk and salt in medium saucepan. Bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in drained tomatoes, mango and cilantro.

2. Meanwhile, toss shrimp with oil and curry powder in large bowl; set aside. When rice is done, thread shrimp evenly onto metal skewers. Grill shrimp 2 to 3 minutes on each side or just until shrimp turn pink. Serve shrimp and rice with lime wedges, if desired.

Nutritional Information: 4 servings (¼^th recipe each) | Calories 361 | Total Fat 8 g
Cholesterol 170 mg | Sodium 1037 mg | Carbohydrate 48 g | Dietary Fiber 2 g | Sugars 7 g | Protein 23 g

CHICKEN CAESAR PASTA SALAD
Caesar salad ingredients combined with fettuccine for a tasty pasta salad.

Prep Time: 20 mins  |  Total Time: 30 mins
Makes: 6 servings (about 1¾ cups each)

INGREDIENTS

6 oz. Dry fettuccine pasta, uncooked
2 pkgs. (6 oz. each) Refrigerated diced oven roasted chicken breast
1 can (14.5 oz.) Hunt's® Diced Tomatoes, drained
⅔ cup Reduced fat creamy Caesar dressing
¼ cup Chopped red onion
1 pkg (9 oz.) Chopped romaine lettuce
¼ cup shredded Parmesan cheese

DIRECTIONS

1. Break pasta strands in half. Cook according to package directions, omitting salt. Rinse with cold water to cool quickly; set aside.

2. Stir together chicken, drained tomatoes, dressing and onion in large bowl. Add cooked pasta.

3. Add lettuce to pasta mixture; toss to coat ingredients evenly with dressing mixture. Sprinkle with cheese.

Serve immediately.

Nutritional Information: 6 servings (about 1¾ cups each) | Calories 307 | Total Fat 11 g | Cholesterol 51 mg | Sodium 646 mg | Carbohydrate 32 g | Dietary Fiber 3 g | Sugars 4 g | Protein 21 g

Cook's Tip: Serve with freshly ground black pepper. Substitute penne pasta for fettuccine pasta.

GRILLED CHICKEN CLUB SANDWICHES
A grilled chicken breast recipe is topped with tomatoes, bacon bits and melted Swiss cheese, then tucked in a roll for an easy sandwich.

Prep Time: 30 mins  | Total Time: 30 mins
Makes: 6 servings (1 sandwich each)

INGREDIENTS

PAM® Grilling Spray
1 can (14.5 oz.) Hunt’s® Petite Diced Tomatoes, drained well
½ cup Real Bacon Bits
3 large (8 oz. each) Boneless skinless chicken breasts, cut in half horizontally
¼ tsp. Salt
¼ tsp. Ground black pepper
6 slices (1 oz. each) Swiss cheese
6 Kaiser rolls, split
¼ cup Light mayonnaise
6 Romaine lettuce leaves

DIRECTIONS

1. Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Meanwhile, combine drained tomatoes and bacon in small bowl; set aside.

2. Sprinkle chicken with salt and pepper. Grill chicken 4 minutes on each side. Top each piece with ¼ cup tomato mixture and 1 slice cheese; grill 1 to 2 minutes more or until cheese melts and chicken is no longer pink in centers (165°F). Meanwhile, toast cut sides of rolls on grill.

3. Spread mayonnaise evenly on cut sides of rolls. Place lettuce on bottom halves of rolls; add chicken. Close with tops of rolls.

Nutritional Information: 6 servings (1 sandwich each) | Calories 499 | Total Fat 19 g | Cholesterol 109 mg | Sodium 895 mg | Carbohydrate 35 g | Dietary Fiber 2 g, Sugars 3 g |  Protein 43 g

FIERY TOMATO-BASIL MAC AND CHEESE
Imagine what happens when you take an ordinary mac and cheese recipe and twist it with the smoky-sweet flavors of Hunt’s® Fire Roasted Diced Tomatoes and fresh basil —fantastic! Recipe developed by George Duran for Hunt’s.

Prep Time: 50 mins  |  Total Time: 70 mins  |  Makes: 16 servings (about 1 cup each)

INGREDIENTS

PAM® Original No-Stick Cooking Spray
1 pkg. (16 oz.) Dry elbow macaroni, uncooked
2 cans (14.5 oz. each) Hunt’s® Fire Roasted Diced Tomatoes, undrained
1 cup packed Fresh sweet basil, chopped
½ cup Unsalted butter (½ cup = 1 stick)
½ cup All-purpose flour
2 tsps. Kosher salt
5 cups Whole milk
4 cups Shredded sharp Cheddar cheese
1½ cups Italian-style breadcrumbs
1 cup Grated Parmesan or Romano cheese
4 Tbsps. Unsalted butter, melted
Basil leaves for garnish, optional

DIRECTIONS

1. Preheat oven to 400°F; spray 15x10-inch (4-quart) casserole dish with cooking spray. Cook macaroni on stove according to package directions. Drain and place in large bowl. Add undrained tomatoes and basil. Stir to combine; set aside.

2. For sauce, melt ½ cup butter in saucepan over medium heat. Whisk in flour; continue whisking over medium heat 5 to 6 minutes or until flour mixture (roux) is browned. Add salt; gradually whisk in milk until combined. Constantly whisk sauce 10 to 12 minutes, or until it thickens and begins to simmer.

3. Remove from heat; add Cheddar cheese. Gently mix until completely melted. Pour cheese sauce over macaroni mixture; stir to combine. Pour into prepared dish.

4. Prepare Topping: Combine breadcrumbs, Parmesan cheese and 4 tablespoons butter. Spoon evenly over top of macaroni mixture. Bake 15 to 20 minutes or until top is golden brown. Garnish with basil leaves, if desired.

Nutritional Information: 16 servings (about 1 cup each) | Calories 452 | Total Fat 24 g | Cholesterol 65 mg | Sodium 916 mg | Carbohydrate 41 g | Dietary Fiber 3 g | Sugars 6 g | Protein 19 g

Cook’s Tip: If a large rectangular casserole dish is not available, divide the macaroni mixture and crumb topping between 2 smaller baking dishes, such as an 8x8-inch and a 13x9-inch baking dish.

GRILLED CHICKEN FOIL PACKETS WITH SUMMER SQUASH
A grilled chicken recipe of chicken, tomatoes, zucchini and yellow squash cooked in foil packets and topped with cheese for an easy fresh summertime meal. Kraft® is a registered trademark of Kraft Foods, Inc.

Prep Time: 15 mins  |  Total Time: 30 mins  |  Makes: 4 servings (1 packet each)

INGREDIENTS

1 small Zucchini, cut in half lengthwise, sliced
1 small Yellow summer squash, cut in half lengthwise, sliced
1 can (14.5 oz.) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 can (8 oz.) Hunt’s® Tomato Sauce
⅓ cup Kraft® Grated Parmesan Cheese
PAM® Original No-Stick Cooking Spray
4 boneless skinless chicken breasts (5 oz. each)
¼ tsp. Salt
¼ tsp. Ground black pepper
½ cup Shredded part-skim mozzarella cheese

DIRECTIONS

1. Preheat gas grill for medium-high heat. Meanwhile, combine zucchini, yellow squash, drained tomatoes, tomato sauce and Parmesan cheese in medium bowl.

2. Place four 18x12-inch pieces of heavy aluminum foil on counter. Spray each with cooking spray. Place 1 chicken breast in center on each piece of foil; sprinkle with salt and pepper. Spoon one-fourth tomato mixture over chicken for each packet. Double fold top and ends of each piece of foil, leaving space for steam to gather.

3. Place packets on grate; cover grill. Grill 15 minutes or until chicken is no longer pink in centers (165°F). Carefully open packets; sprinkle evenly with mozzarella cheese.

Nutritional Information: 4 servings (1 packet each) | Calories 294 | Total Fat 9 g | Saturated Fat 4 g | Cholesterol 106 mg | Sodium 957 mg | Carbohydrate 10 g | Dietary Fiber 3 g | Sugars 5 g | Protein 41 g

GRILLED MARINATED CHICKEN WITH TOMATO-FRUIT SALSA

Savory marinated chicken, grilled to perfection, and topped with a tomato-fruit salsa—delicious and good for you!

Prep Time: 30 mins  | Total Time: 150 mins
Makes: 6 servings (1 breast with ⅓ cup salsa each)

INGREDIENTS

¼ cup Hunt’s® Tomato Ketchup
¼ cup Worcestershire sauce
¼ cup White wine vinegar
¼ cup Honey
2 Tbsps. La Choy® Lite Soy Sauce
2 cloves Garlic, finely chopped
6 Boneless skinless chicken breast halves
PAM® Grilling Spray
1 can (14.5 oz.) Hunt’s® Petite Diced Tomatoes, drained
1 cup finely chopped Fresh pineapple, mango or papaya (or combination)
¼ cup Finely chopped red onion
1 Tbsp. Chopped fresh cilantro

DIRECTIONS

1. Combine ketchup, Worcestershire sauce, vinegar, honey, soy sauce and garlic in large resealable plastic bag; blend well. Pound chicken with meat mallet to even out thickness for more even cooking. Add chicken to bag; seal. Turn to coat evenly with ketchup marinade. Refrigerate 2 hours or overnight.

2. Spray cold grill and utensils with grilling spray. Preheat grill to medium heat. Combine drained tomatoes, pineapple, onion and cilantro in small bowl forming a salsa; set aside. Remove chicken from bag; discard marinade.

3. Grill chicken about 10 minutes or until no longer pink in centers (165°F), turning once. Serve chicken with salsa.

Nutritional Information: 6 servings (1 breast with ⅓ cup salsa each) | Calories 229 | Total Fat 4 g | Sugars 25 g | Protein 34 g

Cook’s Tip: Chicken may be cooked in large nonstick skillet. Spray cold skillet with cooking spray. Heat over medium heat. Add chicken; cook about 8 minutes or until no longer pink in centers (165°F), turning once.