Tomatoes (218)

Food Club Alfredo Sauce, Classic, 16 Ounce, $3.49

Alfredo Sauce, Classic

Food Club Alfredo Sauce, Four Cheese, 16 Ounce, $3.49

Alfredo Sauce, Four Cheese

Food Club Alfredo Sauce, Roasted Garlic, 16 Ounce, $3.49

Alfredo Sauce, Roasted Garlic

Food Club Bruschetta With Onions, Garlic & Italian Seasonings, 14.5 Ounce, $1.69

BPA FREE CAN LINING FOOD CLUB'S BRUSCHETTA IS A TRADITIONAL ITALIAN APPETIZER THAT CAN ALSO BE USED AS A SNACK OR AS A PLEASING SALAD TO START OFF YOUR FAVORITE ITALIAN MEAL. OUR READY TO USE FOOD CLUB BRUSCHETTA RECIPE IS A PERFECT BLEND OF DICED TOMATOES, ONIONS, GARLIC, OLIVE OIL AND ITALIAN SPICES. 100% RECYCLABLE NON BPA CAN LINER COPYRIGHT TOPCO SERVING SUGGESTIONS: USE BRUSCHETTA STRAIGHT FROM THE CAN AS A TOMATO TOPPING FOR APPETIZERS, ON TOAST, FLATBREADS OR THE LIKE. STORAGE: ONCE OPENED PLACE UNUSED PORTION IN A SEPARATE CONTAINER AND REFRIGERATE. 516 STEAM PEELED QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.

Food Club Crushed Tomatoes, 28 Ounce, $2.29

BPA NON-INTENT CHEESY BISCUIT PIE - INGREDIENTS: 1 (12 OZ) CAN REFRIGERATED BUTTERMILK BISCUITS FC, 1 LB LEAN GROUND BEEF, 1/4 CUP CHOPPED ONION, 1 (28 OZ) CAN CRUSHED TOMATOES FC, 1 SMALL GREEN BELL PEPPER, CHOPPED, 1 CUP SLICED FRESH MUSHROOMS FC, 1/3 CUP KETCHUP FC, 3 TBSP MUSTARD FC, SALT AND BLACK PEPPER TO TASTE FC, 7 SLICES AMERICAN PROCESSED CHEESE OR 1 CUP SHREDDED CHEDDAR CHEESE FC. COOKING DIRECTIONS: PREHEAT OVEN TO 400 Degrees F. GREASE A 9 INCH PIE PLATE. SEPARATE DOUGH INTO 10 BISCUITS. PRESS 6 BISCUITS OVER BOTTOM AND UP SIDES OF PIE PLATE TO FORM A CRUST. PLACE IN OVEN AND BAKE FOR 7 TO 8 MINUTES TO SET THE BISCUIT CRUST. CUT REMAINING 4 BISCUITS INTO QUARTERS. IN A LARGE SKILLET, BROWN GROUND BEEF AND ONION; DRAIN WELL. ADD CRUSHED TOMATOES, GREEN BELL PEPPER, MUSHROOMS, KETCHUP, MUSTARD, SALT AND BLACK PEPPER; HEAT TO BOILING. SPOON INTO BISCUIT LINED PIE PLATE. ARRANGE CHEESE SLICES ON TOP OF BEEF MIXTURE. PLACE BISCUIT QUARTERS, POINT SIDE DOWN, AROUND EDGE OF PIE PLATE. BAKE THE PIE FOR 15 TO 17 MINUTES OR UNTIL BISCUITS ARE GOLDEN BROWN. MAKES 8 SERVINGS, FC = FOOD CLUB BRAND STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE. COPYRIGHT TOPCO TTCA0419 QUALITY GUARANTEED SCAN HERE FOR MORE FOOD INFORMATION

Food Club Fire Roasted Diced Tomatoes, 14.5 Ounce, $2.19

PCPA0418 STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE. TOPCO NON-BPA CAN LINING ITALIAN STEW WITH BEANS & SAUSAGE - INGREDIENTS: 1 TBSP CANOLA OIL FC, 1/2 MEDIUM ONION, CHOPPED, 2 STALKS CELERY, SLICED, 2 CARROTS, SLICED, 2 TBSP TOMATO PASTE FC, 4 CHICKEN ITALIAN SAUSAGES, SLICED, 2 CANS (14.5 OZ) FIRE ROASTED DICED TOMATOES FC, 3 CANS (15 OZ) CANNELLINI BEANS, WASHED AND DRAINED FC, 1 TBSP DRIED OREGANO FC, 1/2 TSP SALT FC, 1/2 TSP BLACK PEPPER FC; COOKING DIRECTIONS: HEAT A MEDIUM SAUCEPAN OVER MEDIUM HEAT. ADD CANOLA OIL AND HEAT IT FOR 1 MINUTE. ADD THE ONION AND COOK FOR ANOTHER MINUTE. ADD CELERY AND CARROTS AND STIR WITH A WOODEN SPOON FOR 2 MINUTES. ADD THE TOMATO PASTE AND COOK FOR 3 MINUTES. ADD THE SAUSAGE AND FIRE ROASTED TOMATOES. COOK FOR 2 MINUTES. ADD BEANS, OREGANO, SALT AND PEPPER. SIMMER FOR 15 TO 20 MINUTES. MAKES 6 SERVINGS, FC = FOOD CLUB BRAND QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.

Food Club Garden Combination Chunky Pasta Sauce, 24 Ounce, $2.69

COPYRIGHT TOPCO RGIA0518 SERVING DIRECTIONS: EMPTY INTO SAUCEPAN. HEAT, STIRRING FREQUENTLY, TO A SIMMER OVER MEDIUM HEAT. SERVE OVER YOUR FAVORITE PASTA. PROMPTLY REFRIGERATE UNUSED PORTION. SCAN HERE FOR MORE FOOD INFORMATION QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.

Food Club Italian Style Stewed Tomatoes, 14.5 Ounce, $1.49

RGIA0218 GARDEN CLAM CHOWDER - INGREDIENTS: 1 CUP CARROTS, FINELY CHOPPED, 3/4 CUP CELERY, SLICED, 1/2 CUP ONION, CHOPPED, 2 TBSP OLIVE OIL FC, 2 CUPS POTATOES WITH SKINS, CUBED, 1 (14.5 OZ) CAN ITALIAN STYLE STEWED TOMATOES FC, 1-1/2 CUPS CHICKEN BROTH FC, 1/2 TSP HOT SAUCE FC, SALT & BLACK PEPPER TO TASTE FC, 2 TBSP FRESH PARSLEY, CHOPPED, 1/4 TSP THYME, 2 (7 OZ) CANS CHOPPED CLAMS. COOKING DIRECTIONS: IN A LARGE SAUCEPAN OR DUTCH OVEN, SAUTE CARROTS, CELERY AND ONIONS IN OLIVE OIL FOR 5 MINUTES. STIR IN POTATOES, STEWED TOMATOES AND CHICKEN BROTH. SIMMER, UNCOVERED, ABOUT 30 MINUTES. WHEN POTATOES ARE TENDER, STIR IN PARSLEY, HOT SAUCE, SALT, BLACK PEPPER, THYME AND CLAMS WITH AT LEAST PART OF THE LIQUID. HEAT THROUGH FOR 1 MINUTE. MAKES 8 SERVINGS, FC = FOOD CLUB BRAND STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE. COPYRIGHT TOPCO QUALITY GUARANTEED 100% SATISFACTION OR DOUBLE YOUR MONEY BACK. NON-BPA LINING

Food Club Italian Style Tomato Paste Product, 6 Ounce, $0.99

STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE.RED GOLDCOPYRIGHT TOPCONON-BPA LININGQUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.RGIA0518

Food Club Italian Style With Olive Oil, Garlic & Spices Diced Tomatoes, 28 Ounce, $2.29

FIRST & GOAL FOCACCIA - INGREDIENTS: 1 LOAF FOCACCIA BREAD (ANY VARIETY), SLICED CROSSWISE, 1 (28 OZ) CAN ITALIAN STYLE DICED TOMATOES, DRAINED WELL FC, 1 (6 OZ) PACKAGE FRESH SLICED MUSHROOMS, 1 (16 OZ) PACKAGED SLICED PEPPERONI FC, 12 SLICES EACH OF DELI-THIN HAM, TURKEY AND SALAMI, 8 OZ EACH OF SLICED MOZZARELLA, PROVOLONE AND CHEDDAR CHEESE FC; COOKING DIRECTIONS: PREHEAT BROILER. PLACE BREAD CUT SIDE UP ON A COOKIE SHEET. SPREAD DICED TOMATOES ON BOTH HALVES. LAYER TOP HALF WITH MUSHROOMS, PEPPERONI AND MOZZARELLA CHEESE. LAYER BOTTOM HALF WITH DELI MEAT, PROVOLONE AND CHEDDAR CHEESES. PLACE BREAD UNDER THE BROILER FOR 8 TO 10 MINUTES OR UNTIL CHEESE IS MELTED AND BUBBLY. REMOVE FROM BROILER AND PLACE HALVES OF BREAD TOGETHER. CUT INTO 8 PIE SHAPE WEDGES AND SERVE. MAKES 8 SERVINGS, FC = FOOD CLUB BRAND RGIA0118 STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE. RED GOLD TOPCO NON-BPA LINING QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.

Food Club Italian Style With Olive Oil, Garlic & Spices Diced Tomatoes, 14.5 Ounce, $1.49

BPA NON-INTENT TTCA0718 STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE. CREATIVE CRESCENT LASAGNA - INGREDIENTS: 1/2 LB EACH PORK SAUSAGE AND GROUND BEEF, 1 SMALL ONION, CHOPPED, 1 TBSP PARSLEY FLAKES FC, 1/2 TSP EACH BASIL AND OREGANO FC, 1 CLOVE GARLIC, MINCED, 1 (6 OZ) CAN TOMATO PASTE FC, 1 (14.5 OZ) CAN DICED TOMATOES ITALIAN STYLE, DRAINED FC, 1/4 CUP PARMESAN CHEESE FC, 1 CUP SMALL-CURD COTTAGE CHEESE FC, 1 EGG FC, 2 (8 OZ) CANS REFRIGERATOR CRESCENT ROLLS FC, 2 SLICES MOZZARELLA CHEESE FC, 1 TBSP EACH MILK AND SESAME SEEDS, COOKING DIRECTIONS: PREHEAT OVEN TO 375 Degrees F. IN A LARGE SKILLET BROWN SAUSAGE AND GROUND BEEF; DRAIN WELL. STIR IN ONION, PARSLEY, BASIL, OREGANO, GARLIC, TOMATO PASTE AND DICED TOMATOES; COOK 5 MINUTES, STIRRING OCCASIONALLY. IN A SMALL BOWL COMBINE PARMESAN CHEESE, COTTAGE CHEESE AND EGG; BLEND WELL. UNROLL BOTH CANS OF DOUGH INTO 4 RECTANGLES. PLACE DOUGH RECTANGLES SIDE BY SIDE ON UNGREASED COOKIE SHEET; FIRMLY PRESS EDGES AND PERFORATIONS TO SEAL. PRESS TO A 15 X 13 INCH RECTANGLE. SPOON HALF OF MEAT FILLING IN 6 INCH WIDE STRIP LENGTHWISE DOWN CENTER OF DOUGH TO WITHIN 1 INCH OF SHORT SIDE. SPOON THE CHEESE MIXTURE OVER MEAT FILLING; SPOON ON REMAINING MEAT AND COVER WITH CHEESE SLICES. FOLD SHORT SIDES OF DOUGH 1 INCH OVER FILLING. FOLD LONG SIDES OF DOUGH TIGHTLY OVER FILLING, OVERLAPPING EDGES IN CENTER 1/4 INCH; FIRMLY PINCH CENTER SEAM AND ENDS TO SEAL. BRUSH WITH MILK; SPRINKLE WITH SESAME SEEDS. BAKE FOR 23 TO 27 MINUTES UNTIL GOLDEN BROWN. MAKES 8 SERVINGS, FC = FOOD CLUB BRAND COPYRIGHT TOPCO QUALITY GUARANTEED SCAN HERE FOR MORE FOOD INFORMATION

Food Club Marinara Pasta Sauce, 24 Ounce, $2.69

COPYRIGHT TOPCO RGIA0518SERVING DIRECTIONS: EMPTY INTO SAUCEPAN. HEAT, STIRRING FREQUENTLY, TO A SIMMER OVER MEDIUM HEAT. SERVE OVER YOUR FAVORITE PASTA. PROMPTLY REFRIGERATE UNUSED PORTION.SCAN HERE FOR MORE FOOD INFORMATIONQUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.

Food Club Mexican Style With Jalapeno Peppers & Spices Diced Tomatoes, 14.5 Ounce, $1.49

STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE.RED GOLDBEEF STEW MEXICAN STYLE - INGREDIENTS: 3 LB BONELESS BEEF ROUND OR CHUCK, CUT INTO 1 INCH PIECES, 3 TBSP VEGETABLE OIL FC, SALT AND BLACK PEPPER TO TASTE FC, 1 (10.75 OZ) CAN BEEF BROTH FC, 1 (15 OZ) CAN CRUSHED TOMATOES FC, 1 CUP SLICED MUSHROOMS, 2 ZUCCHINI, CUT INTO 3/4 INCH PIECES, 1 (15 OZ) CAN BLACK BEANS, RINSED AND DRAINED FC, 1 (10 OZ) PACKAGE FROZEN CORN FC, 2 TBSP CORNSTARCH DISSOLVED IN 3 TBSP WATER FC, 1 (14.5 OZ) CAN DICED TOMATOES MEXICAN STYLE FC, CHOPPED FRESH CILANTRO. COOKING DIRECTIONS: HEAT OIL IN A DUTCH OVEN OVER MEDIUM HEAT. ADD 1/2 OF BEEF AND BROWN ON ALL SIDES; REMOVE FROM DUTCH OVEN. REPEAT WITH SECOND HALF OF MEAT. POUR OFF EXCESS FAT AND RETURN BEEF TO PAN. SEASON WITH SALT AND BLACK PEPPER. ADD BROTH AND CRUSHED TOMATOES. REDUCE HEAT, COVER AND SIMMER FOR 1-1/2 HOUR. STIR IN MUSHROOMS, ZUCCHINI, BEANS AND CORN; CONTINUE COOKING, COVERED, FOR AN ADDITIONAL 15 TO 20 MINUTES OR UNTIL BEEF IS FORK TENDER. STIR IN CORNSTARCH MIXTURE; COOK AND STIR UNTIL THICK AND BUBBLY. TOP WITH DICED TOMATOES AND CILANTRO. MAKES 8 SERVINGS, FC = FOOD CLUB BRANDNON-BPA LININGCOPYRIGHT TOPCO RGIA0118QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.

Food Club No Salt Added Diced Tomatoes In Juice, 14.5 Ounce, $1.49

CRUNCHY VEGETABLE WRAP - INGREDIENTS: 1/2 CUP FAT FREE CREAM CHEESE FC, 4 (10 INCH) WHEAT TORTILLAS FC, 4 CURLY LEAF LETTUCE LEAVES, 1 CUP ALFALFA SPROUTS, 1 CUP SHREDDED RED CABBAGE, 1 (14.5 OZ) CAN NO SALT ADDED DICED TOMATOES, DRAINED FC, 1/4 CUP CRUMBLED BLUE CHEESE FC, 2 TBSP FINELY DICED RED ONION. DIRECTIONS: SPREAD 1 TBSP CREAM CHEESE OVER EACH TORTILLA; TOP EACH WITH A LETTUCE LEAF. DIVIDE SPROUTS AND REMAINING INGREDIENTS EVENLY AMONG TORTILLAS; ROLL UP. CUT EACH ROLLED WRAP IN HALF DIAGONALLY. MAKES 4 SERVINGS, FC = FOOD CLUB BRANDPCPA0418STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE.NON-BPA CAN LININGNOT A SODIUM FREE FOODCOPYRIGHT TOPCOQUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.

Food Club No Salt Added Tomato Sauce, 8 Ounce, $0.79

STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE.NOT A SODIUM FREE FOODCOPYRIGHT TOPCONON-BPA LININGQUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.RGIA0418

Food Club Parmesan & Romano Pasta Sauce, 24 Ounce, $2.69

COPYRIGHT TOPCO RGIA0518 SERVING DIRECTIONS: EMPTY INTO SAUCEPAN. HEAT, STIRRING FREQUENTLY, TO A SIMMER OVER MEDIUM HEAT. SERVE OVER YOUR FAVORITE PASTA. PROMPTLY REFRIGERATE UNUSED PORTION. BUTTON POPS UP WHEN ORIGINAL SEAL IS BROKEN SAFETY BUTTON POPS UP QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK. SCAN HERE FOR MORE FOOD INFORMATION

Food Club Pasta Sauce Flavored with Meat, 23.9 Ounce, $2.69

Pasta Sauce Flavored with Meat

Food Club Pasta Sauce, Traditional, 45 Ounce, $4.79

Pasta Sauce, Traditional

Food Club Pasta Sauce, Traditional, 24 Ounce, $2.69

Pasta Sauce, Traditional

Food Club Petite Diced Tomatoes In Juice, 14.5 Ounce, $1.49

STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE.NON-BPA CAN LININGCHEESY BROCCOLI & TOMATO MACARONI - INGREDIENTS: 1 (14.5 OZ) CAN CHICKEN BROTH FC, 2 CUPS (8 OZ) ELBOW MACARONI, UNCOOKED FC, 3/4 LB (12 OZ) PASTEURIZED PROCESS CHEESE SPREAD, CUBED FC, 1 (14.5 OZ) CAN PETITE DICED TOMATOES FC, 1 (10 OZ) PACKAGE FROZEN BROCCOLI, CHOPPED AND THAWED FC. COOKING DIRECTIONS: IN A LARGE SKILLET BRING CHICKEN BROTH TO A BOIL. STIR IN MACARONI. REDUCE HEAT TO MEDIUM-LOW; COVER AND SIMMER FOR 8 TO 10 MINUTES OR UNTIL MACARONI IS TENDER. ADD CHEESE, PETITE DICED TOMATOES AND BROCCOLI. STIR UNTIL CHEESE IS MELTED AND MIXTURE IS BLENDED. SERVE FROM SKILLET. MAKES 6 SERVINGS, FC = FOOD CLUB BRANDCOPYRIGHT TOPCO PCPA0418QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.

Food Club Petite Diced Tomatoes With Green Chilies, 14.5 Ounce, $1.49

STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE.RED GOLDCHICKEN & RED BEAN SOUP: INGREDIENTS: 1 (14.5 OZ) CAN PETITE DICED TOMATOES WITH GREEN CHILIES FC, 1 (15 OZ) CAN TOMATO SAUCE FC, 1 (46 FL OZ) CAN VEGETABLE JUICE FC, 1/4 CUP DICED ONION, 2 CUPS COOKED CHICKEN, CUBED, 1 (15 OZ) CAN RED BEANS, DRAINED AND RINSED FC, 1 CUP CHOPPED BROCCOLI, 1 CUP DICED CARROTS, SALT & BLACK PEPPER TO TASTE FC; COOKING DIRECTIONS: IN A LARGE SOUP KETTLE COMBINE PETITE DICED TOMATOES, TOMATO SAUCE, VEGETABLE JUICE AND ONION. BRING TO A BOIL OVER MEDIUM-HIGH HEAT, STIR IN REMAINING INGREDIENTS. BOIL FOR ABOUT 5 MINUTES AND THEN REDUCE HEAT AND SIMMER FOR 20 MINUTES. MAKES 8 SERVINGS, FC = FOOD CLUB BRANDQUALITY GUARANTEED: 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.NON-BPA LININGCOPYRIGHT TOPCO RGIA0118

Food Club Petite Diced Tomatoes With Sweet Onion, 14.5 Ounce, $1.49

STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE.RED GOLDCREAMY TOMATO SLOW COOKER CHICKEN - INGREDIENTS: 3 TBSP BUTTER FC, 4 SKINLESS BONELESS CHICKEN BREASTS, 1/2 TSP GROUND GINGER FC, 1/2 TSP CHILI POWDER FC, 2 (14.5 OZ) CANS PETITE DICED TOMATOES WITH SWEET ONION FC, 1/2 CUP SLICED FRESH MUSHROOMS FC, 1 CLOVE GARLIC, MINCED SALT & BLACK PEPPER TO TASTE FC, 2 TSP PAPRIKA FC, 1/2 CUP HEAVY CREAM FC. COOKING DIRECTIONS: IN A SKILLET MELT BUTTER AND BROWN CHICKEN BREASTS ON BOTH SIDES. PLACE ALL REMAINING INGREDIENTS, EXCEPT HEAVY CREAM, INTO THE CROCK POT AND MIX WELL. ADD CHICKEN BREAST TO TOMATO MIXTURE AND STIR. COOK ON LOW FOR 8 TO 10 HOURS. STIR IN THE HEAVY CREAM JUST BEFORE SERVING. MAKES 8 SERVINGS FC = FOOD CLUB BRANDNON-BPA LININGCOPYRIGHT TOPCO RGIA0118QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.

Food Club Stewed Tomatoes, 14.5 Ounce, $1.49

STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE. NON-BPA CAN LINING QUALITY GUARANTEED 100% SATISFACTION OR DOUBLE YOUR MONEY BACK. COPYRIGHT TOPCO PCPA0418 PACIFIC COAST PRODUCERS BARLEY, LENTILS & TOMATOES - INGREDIENTS: 2 TBSP VEGETABLE OIL FC, 1 SMALL ONION, THINLY SLICED, 1 CUP DRY LENTILS, RINSED FC, 1 CUP UNCOOKED QUICK-COOKING BARLEY FC, 2 TSP BEEF FLAVOR INSTANT BOUILLON FC, 1 TSP CUMIN FC, 1/8 TSP ALLSPICE FC, 3-1/2 CUPS WATER, 2 (14.5 OZ) CANS STEWED TOMATOES FC, 2 TBSP FRESH PARSLEY, CHOPPED. COOKING DIRECTIONS: IN A SKILLET, HEAT OIL OVER MEDIUM HEAT. ADD ONION AND LENTILS TO SKILLET. COOK FOR 3 TO 5 MINUTES OR UNTIL ONION IS TENDER AND LENTILS ARE LIGHTLY BROWNED. ADD BARLEY, BOUILLON, CUMIN, ALLSPICE AND WATER. BRING TO A BOIL. REDUCE HEAT TO MEDIUM-LOW; COVER AND SIMMER 15 MINUTES OR UNTIL LENTILS ARE SOFT. ADD STEWED TOMATOES. COOK, UNCOVERED, FOR 15 TO 20 MINUTES OR UNTIL LENTILS AND BARLEY ARE TENDER AND LIQUID IS ABSORBED. STIR IN PARSLEY, JUST BEFORE SERVING. MAKES 8 SERVINGS, FC = FOOD CLUB BRAND

Food Club Tomato Paste, 12 Ounce, $1.69

COPYRIGHT TOPCO RGIA0518STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE.RED GOLDNON-BPA LININGCHICKEN PARMESAN STROMBOLI - 1 LB BONELESS, SKINLESS CHICKEN BREAST HALVES, 2 TSP OLIVE OR VEGETABLE OIL FC, 2 CUPS (8 OZ) MOZZARELLA CHEESE, SHREDDED FC, 1/3 CUP ONION, CHOPPED, 1 CLOVE GARLIC, MINCED, 2 (14.5 OZ) CANS PETITE DICED TOMATOES MEXICAN STYLE FC, 1/2 (12 OZ) CAN TOMATO PASTE FC, 2 TBSP PARMESAN CHEESE, GRATED, 1 TBSP FRESH PARSLEY, FINELY CHOPPED, 1 CAN REFRIGERATED FRENCH BREAD DOUGH FC. COOKING DIRECTIONS: PREHEAT OVEN TO 400 Degrees F. SPRINKLE CHICKEN WITH SALT AND PEPPER. IN 12-INCH SKILLET, HEAT OIL OVER MEDIUM-HIGH HEAT AND BROWN CHICKEN. REMOVE CHICKEN FROM SKILLET AND LET COOL; PULL INTO LARGE SHREDS. PUT ONION AND GARLIC IN SKILLET AND SAUTE UNTIL ONION IS COOKED. ADD PETITE DICED TOMATOES AND TOMATO PASTE; SIMMER FOR 10 MINUTES. REMOVE FROM HEAT. IN A BOWL COMBINE CHICKEN, MOZZARELLA CHEESE, 1 CUP OF TOMATO MIXTURE, PARMESAN CHEESE AND PARSLEY. SET ASIDE. ON LIGHTLY FLOURED SURFACE, UNROLL FRENCH BREAD DOUGH TO FORM 10 X 12 INCH RECTANGLE. ARRANGE CHICKEN MIXTURE DOWN CENTER OF DOUGH. COVER FILLING BRINGING ONE LONG SIDE INTO CENTER, THEN OVERLAP WITH THE OTHER LONG SIDE; PINCH SEAM TO SEAL. FOLD IN ENDS AND PINCH TO SEAL. ARRANGE ON COOKIE SHEET, SEAM SIDE DOWN. GENTLY PRESS IN SIDES TO FORM 12 X 4 INCH LOAF. BAKE 35 MINUTES OR UNTIL DOUGH IS COOKED AND GOLDEN. CUT STROMBOLI INTO SLICES AND SERVE WITH REMAINING TOMATO MIXTURE. MAKES 8 SERVINGS, FC=FOOD CLUB BRAND

Food Club Tomato Paste, 6 Ounce, $0.99

STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE.RED GOLDCOPYRIGHT TOPCONON-BPA LININGQUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.RGIA0518

Food Club Tomato Puree, 29 Ounce, $2.29

STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE.RED GOLDCOPYRIGHT TOPCOPOTATO & TOMATO CASSEROLE - INGREDIENTS: 1 TBSP OLIVE OIL FC, 4 BAKING POTATOES, 1 (14.5 OZ) CAN DICED TOMATOES, DRAINED FC, 1 (29 OZ) CAN TOMATO PUREE FC, 1 LARGE WHITE ONION, THINLY SLICED, 1 CUP SHREDDED PROVOLONE CHEESE FC, 1 CUP GRATED PARMESAN CHEESE FC, 1 TSP OREGANO, 1 TSP BASIL, SALT AND BLACK PEPPER TO TASTE FC, 2 TBSP BUTTER FC. COOKING DIRECTIONS: PREHEAT OVEN TO 350 Degrees F. GREASE A 13 X 9 INCH BAKING DISH WITH OLIVE OIL. PEEL AND SLICE POTATOES 1/4 INCH THICK. IN A BOWL COMBINE DICED TOMATOES AND TOMATO PUREE. IN PREPARED BAKING DISH ARRANGE POTATOES, TOMATO MIXTURE AND ONION IN LAYERS; SPRINKLE EACH LAYER WITH CHEESES AND SEASONINGS. DOT WITH BUTTER. COVER WITH FOIL AND BAKE FOR 30 MINUTES. REMOVE FOIL AND CONTINUE BAKING FOR 20 MINUTES, OR UNTIL VEGETABLES ARE TENDER AND TOP IS BROWNED. MAKES 8 SERVINGS, FC = FOOD CLUB BRANDNON-BPA LININGQUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.RGIA0518

Food Club Tomato Sauce, 8 Ounce, $0.79

Tomato Sauce

Food Club Tomato Sauce, 29 Ounce, $2.29

No artificial colors, flavors or preservatives. Add flavor to life. Since 1945. Quality Guaranteed: 100% satisfaction or double your money back. www.foodclubbrand.com. Non-BPA lining.

Food Club Tomato Sauce, 15 Ounce, $1.49

STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE.COPYRIGHT TOPCOCRESCENT PIZZA SQUARES - INGREDIENTS: 1 (8 OZ) PACKAGE REFRIGERATED CRESCENT ROLLS FC, 3 TBSP CORNMEAL FC, 1 (14.5 OZ) CAN PETITE DICED TOMATOES WITH GARLIC & ONION, DRAINED FC, 1 (15 OZ) CAN TOMATO SAUCE FC, 1 (3 OZ) PACKAGE PEPPERONI, DICED FC, 1/2 TSP DRIED OREGANO FC, 2 CUPS (8 OZ) SHREDDED MOZZARELLA CHEESE FC, COOKING DIRECTIONS: PREHEAT OVEN TO 350 Degrees F. SEPARATE DOUGH INTO 4 RECTANGLES. COAT BOTH SIDES OF EACH RECTANGLE WITH CORNMEAL. PLACE IN UNGREASED 13 X 9 INCH BAKING DISH. PRESS OVER BOTTOM AND 1/2 INCH UP SIDES TO FORM THE CRUST; PRESS THE PERFORATIONS TO SEAL. SPRINKLE WITH ANY REMAINING CORNMEAL. IN A SMALL BOWL COMBINE DICED TOMATOES AND TOMATO SAUCE, STIR TO BLEND. TOP CRESCENT ROLLS WITH TOMATO MIXTURE, PEPPERONI, OREGANO AND CHEESE. BAKE PIZZA FOR 15 TO 20 MINUTES OR UNTIL CRUST IS GOLDEN BROWN AROUND EDGES. COOL 5 MINUTES AND THEN CUT INTO SQUARES. MAKES 8 SERVINGS, FC = FOOD CLUB BRANDNON-BPA LININGQUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.RGIA0418

Food Club Tomato, Garlic & Onion Chunky Pasta Sauce, 24 Ounce, $2.69

COPYRIGHT TOPCOSERVING DIRECTIONS: EMPTY INTO SAUCEPAN. HEAT, STIRRING FREQUENTLY, TO A SIMMER OVER MEDIUM HEAT. SERVE OVER YOUR FAVORITE PASTA. PROMPTLY REFRIGERATE UNUSED PORTION.SCAN HERE FOR MORE FOOD INFORMATIONQUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.RGIA0518