Ratatouille
Categories: All, Appetizers, Contests, Main Dishes, Pasta, Recipes
Tags: , Allergen-Free, Dairy Free, Soup, Stew, Vegan, Vegetarian
Regardless of what you may have heard from your kids, Ratatouille is not the conveniently-named food star of a Disney cartoon movie. The dish known as Ratatouille is actually an ancient Mediterranean stew traditionally known as “Peasant’s Food,” since it is essentially comprised of any veggie leftovers you can find, thrown into a pot and cooked down together. Farmer’s food: fresh local vegetables, stewed in regional herbs, it can change with particular influences of the chef preparing it, and can vary every time you make it as well.
Ratatouille was most likely born in the French Provençal region around Nice on the Mediterranean (“touiller,” after all, does mean to “toss or stir” in French!). That’s probably one reason it’s so often served with a crusty baguette … yum.
Since its origin, it has enjoyed a rebirth in fancy restaurants all over the world, but is just as easily prepared in your kitchen with whatever veggies you have on hand (oh yeah, and a gluten-free baguette!).
Another neat thing about this dish is that it can be made using an oven and stovetop method, or entirely over a grill. This fact comes in handy when you’re without power (thanks a lot, Hurricane Irene), trust me! And leftover Ratatouille itself can be used over rice or quinoa, as filling for ravioli or over grilled fish or chicken. It’s an amazingly yummy, healthy and versatile recipe that you’ll want to keep around whether you have lots of mouths to feed, a fridge full of leftovers, an overactive imagination while hitting the Farmer’s Market, or an extended power outage (or all of the above, as the case may be!).
During our recent many days without power, I put this recipe to good use. I had lots of great eggplant, squash and okra from the Farmer’s Market just taking up space in my warming refrigerator, and although the squirrels ate all my home-grown tomatoes, I had several cans of Muir Glen Organic Tomatoes and a hand-crank can opener, so I was set!
2 winners get this crate-full of yummy organic tomatoes!
I especially enjoyed the flavor from the Muir Glen Fire Roasted Petite Diced Tomatoes with Chipotle Peppers and the Meridian Ruby Fire Roasted Diced Tomatoes. They really made a huge difference in the flavor of this dish, and I would highly recommend that you try them in your own tomato concoctions! In fact, I liked these additions so much that I asked the company if I could give away some for you to try too!
Muir Glen EAT YOUR TOMATOES CONTEST!
Prize: TWO of my lucky readers will receive this Muir Glen Reserve Kit Crate with Tomato Recipe Booklet + 4 types of Muir Glen Organic Canned Tomatoes!
To enter: Check out Muir Glen’s site & leave a comment HERE telling me which tomato recipe you’d try if you won … if one strikes my fancy, I just might create my own GF version & share it on my blog!
So don’t dilly-dally! Leave a comment below before midnight September 11 for your chance to win!
Ratatouille
- 3 bell peppers (orange, yellow &/or red) seeded & cut into quarters
- 1 large eggplant, cut into 3/4-inch slices (approximately 1 1/2 lbs)
- 1 medium yellow squash, cut lengthwise into thirds
- 3 medium zucchini squash, cut lengthwise into thirds
- 2 cups chopped okra
- 1 cup vegetable broth (I used Savory Choice™ Liquid Broth Concentrate)
- 5 large tomatoes (about 2 1/2 pounds), seeded and chopped OR 3 cans (14.5 oz each – Muir Glen Organic)
- 1 red onion, diced
- 1 ear corn, cooked and cut off the cob
- 3 Tbs. chopped fresh basil (or 1 Tbs. dried)
- 2 Tbs. chopped fresh oregano (or 1 Tbs. dried)
- 2 Tbs. chopped parsley
- 1 tablespoon red wine vinegar, or to taste
- Olive oil for brushing on veggies and sautéing
*Note: use whatever vegetables you have on hand and prefer – there is no “right” or “wrong” way to make Ratatouille!
With Power (Oven) Method:
Preheat oven to 425°F. Prepare two cookie sheets by lining with aluminum foil, then lightly oil the foil. Place cut peppers, eggplant, squash and okra on prepared sheets. Roast vegetables for 40 minutes, flipping them after 20 minutes and switching trays from the top of the oven to the bottom. Watch to be sure they do not burn; each side should be lightly browned and fork tender when roasted.
Once the vegetables are cool enough to handle, cut into 1/2 – 1 inch pieces. Boil the corn on the stove or in the microwave and set aside to cool, then cut off the cob.
Barely cover the bottom of a large pot with oil and heat to medium-high. Add the diced onion and cook until translucent. Reduce to medium heat then add tomatoes and corn (if using fresh tomatoes, cook at medium heat for approximately 15 minutes, or until tender). Stir occasionally to prevent burning.
Add roasted vegetables and herbs; simmer for 5-10 minutes (the fresh herbs should be wilted at this point). Stir in vinegar and serve warm. If you prefer thicker ratatouille, cook longer, uncovered, to allow the stew to reduce.
Without Power (Grilled) Method:
Brush cut peppers, eggplant, squash, cleaned corn and okra with oil. Place okra and any small pieces of peppers onto a lightly oiled piece of aluminum foil over medium grill flame; lay remaining vegetables directly onto the grill grate. Turn the vegetables when lightly browned and fork tender (vegetables touching the grill grate directly will have char marks). Remove to a plate when cooked; when cool enough to handle, cut all grilled veggies into 1/2 – 1 inch pieces and remove corn from the cob.
Place a large flat-bottomed pot onto the hot grill over medium flame. Barely cover the bottom with oil and add the diced onion. Cook while stirring until the onion is translucent. Add tomatoes (if using fresh tomatoes, cook over medium flame for approximately 10 minutes, or until tender). Stir occasionally to prevent burning.
Add grilled vegetables and herbs; simmer for 5-10 minutes (the fresh herbs should be wilted at this point). Stir in vinegar and serve warm. If you prefer thicker ratatouille, cook longer over low flame and uncovered, to allow the stew to reduce.
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Alicia said: on September 6, 2011
My picky kids are difficult to feed so I would try the pizza pasta. It combines 2 of their favorite things!
cindy said: on September 6, 2011
I checked out Muir Glen’s site and the Beef short ribs w/ tomato wine sauce sound wonderful.
Julia Griffith said: on September 9, 2011
Sounds like a great adult recipe….The Muir Glen’s Beef Short Ribs w/ Tomato Wiine Sauce sounds great. I have pork ribs & will try it with them & then with Organic Lamb ribs > I may have to take some liberties, but the tomatoes will be there!!!
Thin We’ll have to have in some guests……
pat said: on September 6, 2011
I think the pizza pasta sounds good to me.
Julianna McKitrick said: on September 6, 2011
All of the recipes sound yummy. I would probably try first the spinasse ragu – or maybe the stuffed chicken parmesan. So hard to choose!
Erin said: on September 6, 2011
I’d like to try the fire roasted tomatoes in a homemade salsa or marinara sauce.
Kate M said: on September 6, 2011
Hello Jules,
First off, thank you for sharing this website, Muir Glen. There are some amazing recipes on here that I will definitely be trying out.
I would love to make the Fire Roasted Tomato Basil Crab Bisque. It sounds absolutely delicious as we enter this chilly fall season! The dish combines three of my favorite ingredients: tomatoes, seafood and basil. Yum!
theoncominghope said: on September 6, 2011
Mmmm…I love ratatouille. I made an easy 10 minute version, which I discuss here: http://theoncominghope.blogspot.com/2011/09/not-your-grandma-recipe-10-minute.html
It’s been an ultra-delish timesaver!
Diana Novellano said: on September 6, 2011
I would make the Thai seared shrimp with tomato, basil and coconut. All of the recipes look great though, I didn’t knwo they had so many recipes on that site, thanks for showing me!
Lynne said: on September 6, 2011
Hmmm..what to try first? I love and use their Fire Roasted tomatoes exclusively. I haven’t tried making their Stuffed Chicken Parmesan, so I think I’d choose that recipe.
Jo said: on September 6, 2011
I would love to try a gluten free version of stuffed shells. If only there was huge gf pasta! The Giambotta Lamb also looks yummy. I will have to try that recipie!
Teresa said: on September 6, 2011
I would love to win the basket! I use Tomato products almost on a daily bases!
The Arrabbiata Pasta sauce , I think would be a big hit in this family!
Lynda said: on September 6, 2011
I’m glad to see your recipe for ratatouille. I had it in Europe and just loved it. What a great way to get lots and lots of yummy vegetables in the diet.
Pat Heidt said: on September 6, 2011
I’d love to try the Creamy Tomato Soup, but I’d have to have it dairy free. Not sure if it’s possible to sub for the whipped cream and cheese and still have a delicious soup.
Dee Vogel said: on September 11, 2011
Hi Pat,
Here’s the recipe I mentioned. It’s from a Weight Watchers cookbook. We are not dairy-free but we LOVE this soup. Easy, delicious, and quick! It’s supposed to serve 4 and if you’re on Weight Watchers, each serving is only 3 points. Enjoy!
Tomato-Tofu Bisque
1 TB unsalted margarine or butter
1 chopped onion
1 TB flour (we use Jules flour mix of course)
Two 14 1/2 oz cans diced tomatoes (We love the Muir Glen Fire Roasted)
2 C. vegetable broth (or chicken broth if you like)
1 tsp dried oregano
1/4 tsp freshly ground pepper
3/4 lb soft tofu (in those boxes) (reduced fat if you can find it, or not). Reserve 1/2 C of the liquid.
1/2 C. minced parsley (the flat leaf kind)
2 TB minced fresh dill
1 TB honey
In a large saucepan or Dutch oven, melt the butter. Add onion and cook, stirring as needed, until softened, about 5 minutes. Add flour and cook, stirring constantly, until flour is lightly browned, about 1 minute.
Add the tomatoes, broth, oregano, and pepper; bring to a boil. Reduce heat and simmer, covered, until heated through, about 10 minutes.
Meanwhile, in a blender or food processor, puree the tofu and the reserved liquid (my box tofu never has enough reserved liquid so I just add more broth or water). Add the pureed tofu, parsley, dill, and honey to the tomato mixture; cook, stirring as needed, until just heated through, about 3 minutes.
Rebecca @ How the Cookies Crumble said: on September 6, 2011
Yummy! I would love to try your ratatouille recipe. I bet the grilling adds amazing flavor.
Karol said: on September 6, 2011
The Tialpia Tomato Basil recipe sounds delicious. I would just use a different fish, since I don’t personally like Tilapia…but I love pretty much every other fish.
Ellen C. said: on September 7, 2011
Hello Jules – Your Ratatouille recipe sounds absolutely delicious! I was very impressed with Muir Glen’s Recipes and would probably like to try the Giambotta Lamb. I think the Mac ‘n cheese sounds scrumptious too and could easily be made gluten free.
Sondra Payne said: on September 7, 2011
I LOVE Muir Glen tomatoes!! We are in Texas, & fall has finally arrived. I would definitely try the Texas Style Beef Chili.
Jessica said: on September 7, 2011
Thai Seared Shrimp with Tomato, Basil and Coconut sounds fantastic!
That’s my choice!
^_^
Melissa Fortenbery said: on September 7, 2011
The Fire Roasted Tomato Basil Crab Bisque sounds heavenly! Thank you so much for the link!
Cathy S. said: on September 7, 2011
Hard choice, they all look so delicious! I would like to try the Vegetarian Chili first.
Carren A said: on September 7, 2011
Just checked out the sight. Roasted vegetable-tomato sauce sounds good!!!! Would be great way to use my zucchini!!!!
Jenni Saake “InfertilityMom” said: on September 7, 2011
The Cilantro-Lime Salsa looks fantastic! I’ve not used canned tomatoes often, but would have fun trying them out! Thanks for all the info.
Stefanie said: on September 7, 2011
So many great options to choose from. It would either be one of their tomato soups are the tomato and chickpea curry. The salsa guacamole looks good too.
Lori said: on September 7, 2011
Sausage-stuffed shells is my choice.
Amie said: on September 8, 2011
Wow! Can’t wait to try this chickpea and tomato curry recipe on the mur glen site. My whole family loves indain food. Usually end up substuting other things for them though. They are hard to find where I am. Love this ratatouille recipe too! Can’t wait to try this one too, looks zoo yummy. Thanks for posting it.
Nelly Rodriguez said: on September 8, 2011
I’d love to try the Braised Chicken with Fennel and White Beans!
Tammy said: on September 8, 2011
I would make the salsa chicken sandwich and use Jules’ bread mix to make the buns gluten free!
katie said: on September 8, 2011
Oh I am hungry right now for the braised chicken with fennel and white beans! Sounds delicious! I love muir glen products!
Rita Malkin said: on September 8, 2011
My favorite recipe, though they all look wonderful, is
Braised Chicken with Tomatoes and Peppers. In fact, I just bought an organic cut-up chicken at the market and was looking for an idea for tonight’s dinner. This is it.
Diane M. said: on September 8, 2011
I just made Ratatouille last week, it’s one of my favorites recipes to make when tomatoes are so abundant. As far as the Muir Glen site goes, the Chick Pea and Tomato Curry sounds delicious!
Kim Belongia said: on September 8, 2011
I would try the pizza pasta. My son loves pizza and would probably love it.
Lindsey said: on September 8, 2011
The Fire Roasted Tomato Basil Crab Bisque looks amazing. What would you use to make it dairy free?
Kelly said: on September 8, 2011
Most definitely the Healthified sausage stuffed shells, beyond a doubt. Now being GF, I eat much healthier. But also being GF, I’d just about kill for stuffed shells at this point. Oh how the mouth is watering…
T. Earp said: on September 8, 2011
I would try the Baked Ziti (using gluten free pasta, of course) with Fire Roasted Tomatoes.
Kari said: on September 8, 2011
I would indeed like to “expand my chili repertoire” and try some of these Muir Glen fire roasted tomatoes in either my fave chili recipe or one of those featered on the website! Thanks for making your website even more fun by adding prize-winning contests!
Jules said: on September 8, 2011
Kari – you’re very welcome! I love being able to give away fun stuff, so I’m glad to hear you all enjoy them too!
Erin Ferre said: on September 8, 2011
Hey Jules! How about a cioppino with the Muir Glen Fire Roasted tomatoes? Healthy and tasty!
Karen Carlo said: on September 8, 2011
Chick Pea and Tomato Curry. Yum!
While it is naturally GF, I wonder if a GF naan is possible?
Dave O. said: on September 8, 2011
There were several that look good to me but my wife’s favorite would be Fire Roasted Tomato Soup.
Terri said: on September 8, 2011
Thank you for your fun contests! It’s fun learning about new products! I would love to try the Mexican Chicken Pizza with Cornmeal Crust.
Jules said: on September 8, 2011
Glad you like the contests too, Terri! I love being able to give away great products to my readers! So fun for me too!!!
Judy said: on September 8, 2011
Oh..I could not pick just one. The Mexican Chicken Pizza and the Carmelized Onion-Tomato Focaccia both looked divine. Nana used to bake an onion focaccia that was yummy. I miss that.
Lisa said: on September 8, 2011
I would try the fire roasted tomato soup. I had that at a party last year and it was delicious, but I haven’t tried to cook it myself.
Diane said: on September 8, 2011
love the fireroasted tomatoes recipes.
Plan on trying the torilla soup recipe.
Thanks!!!!
Monique said: on September 8, 2011
Mmmm… Bruschetta for sure! Recipe here:
http://www.muirglen.com/Recipes/RecipeView.aspx?RecipeId=21057&CategoryId=8
I love Bruschetta! I’m sure it would be extra tasty with organic tomatoes!
Lisa said: on September 8, 2011
I would try the Fire Roasted Tomato and Olive Bruschetta , yum!
Your emails are great with so many wonderful recipes. I would love to have you convert the Mexican Chicken Pizza with Cornmeal Crust into a gf recipe! Thank you. Muir Glen products are a big hit in our house. said: on September 8, 2011
Your emails are great with so many wonderful recipes. I would love to have you convert the Mexican Chicken Pizza with Cornmeal Crust into a gf recipe! Thank you. Muir Glen products are a big hit in our house.
brdroutman@verizon.net
G Johns said: on September 8, 2011
Want to try the Marina sauce and the
Ratatouille. All gluten free and dairy free. Need more of the recipes for limited diets
Harriet Kuhn said: on September 8, 2011
Am a fan of the chick pea and tomato curry. In fact, I think we will have that for dinner tonight? What are you having for dinner? Thanks for all you do.
Jules said: on September 8, 2011
Harriet, I’m actually making gluten-free veggie Pad Thai for dinner tonight, thanks for asking!
Michelle @ willingcook.com said: on September 8, 2011
I’m in a comfort food mood right now, so the Mole Chicken Chili sounded great to me!
Debbie said: on September 8, 2011
With fall weather approaching any of the soups look yummy to me, I think my fav would be the tortilla soup.
Beth said: on September 8, 2011
I would have to say the Mexican Chicken pizza with the cornmeal crust sounds good to me.
Theresa Arnold said: on September 8, 2011
Yum! I would try the crab bisque and the Thai shrimp. Also the bruschetta toppings are a must, especially the goat cheese one, GF of course!
Beth said: on September 8, 2011
Love the Muir Glen tomatoes, especially the fire roasted! I would have to say the Mexican Chicken pizza with the cornmeal crust sounds like one I would have to try.
Ellen said: on September 8, 2011
I would try the tortilla soup on a cooler fall or winter day.
Cathy said: on September 8, 2011
The beef short ribs with tomato wine sauce sounds delish and looks GF as long as you choose a GF beef broth. Love their fire-roasted tomatoes!
Tanya said: on September 8, 2011
With fall days and cooler nights coming on, I am always looking for a great soup recipe. The Fire Roasted Tomato-Basil Crab Bisque is definitely one that is on my list to try.
Laurie P. said: on September 8, 2011
We can feel a little Autumn weather finally coming to southeast Alabama. A recipe we would love to try…..”Creamy Tomato Soup with Grilled Cheddar Basil (from our garden!) Sandwiches”. This is comfort food at its best!
Kelly said: on September 8, 2011
I always use Muir Glen Fire Roasted Tomatoes to make the best salsa I’ve ever had, adapted from Rick Bayless’ Rustic Salsa recipe. I’d love to try more tomato recipes too!
Jenna said: on September 8, 2011
WOW, so many wonderful recipes to chose from! I think I would have to start with a GF version of Creamy Tomato Soup with Grilled Cheddar-Basil Sandwiches, that looks and sounds so good! I think after that I will start with the first main dish and cook at least one of those a week! So happy you posted this, had no clue they had such amazing recipes!!
Jules said: on September 13, 2011
Jenna – congrats! You are one of the winners! You should get an email from Support@JulesGlutenFree.com asking for your shipping address. Enjoy the tomatoes!
Marie said: on September 8, 2011
I would have to try any of the Tomato Soups first and then the Angel Hair Pasta with tomato and Basil
ELIZABETH said: on September 9, 2011
So many to choose from! Because I am gluten free AND vegetarian, and miss bread oh-so-much, I would love a gluten-free version of the Creamy Tomato Soup with Grilled Cheddar-Basil Sandwiches
THANKS!!!
Judy said: on September 9, 2011
Am I really only supposed to choose one recipe that I’d want to try??? How about one for each member of my family:
Thai Shrimp with Tomato, Basil and Coconut for my son, Beef Short Ribs with Tomato Wine Sauce for my daughter, and Roasted Vegetable Pizza for me!
Carrie said: on September 9, 2011
Most definitely I am planning to try the Caramelized Onion and Tomato Foccaccia! The photo evokes a cozy evening by the fire with the football game on. Yum!
PAT said: on September 9, 2011
I love the recipe for the Black Beand and Chorizo. Sounds like it would waku up dormant taste buds, plus it is quick.
Terry said: on September 9, 2011
I would like to try the fiery fruit salsa. It sounds delicious.
Linda said: on September 9, 2011
I would love to try the fire roasted tomato soup! Fun giveaway!
Mariana Goldstein said: on September 9, 2011
The chicken pizza sounds yummy and healthy. How ’bout that one?
Holly Helgeson said: on September 9, 2011
Hi Jules, I just checked out Muir Glen’s site. With a chill just starting to fill the night air, I would definitely try the creamy tomato soup with grilled cheddar basil sandwiches. Oh my, it has been a very long time since I have sank my teeth into a grilled cheese sandwich. Sounds like a perfect combination with some of your bread mix! Oh yes!
Beth said: on September 9, 2011
How about the baked ziti with fire-roasted tomatotes, sounds tasty.
Dannette Brown said: on September 9, 2011
Angel hair pasta with tomato and basil looks good.
Pamela Erickson said: on September 9, 2011
Just checked out the Muir Glen’s site and I would have to go with the Chicken Gumbo with the Creamy Tomato a close second.
Debi Foreman said: on September 9, 2011
I would have to try the Roasted Vegetable Pizza so I could use the tomatoes and try out the pizza crust recipe that you recently sent out!! YUM!!
Damara Arnold said: on September 9, 2011
It is too difficult for me to pick only one recipe! I’m intrigued by the Mexican Chicken Pizza, Fire Roasted Tomato-Basil Crab Bisque, Black Bean and Chorizo Chili, Chick Pea and Tomato Curry, and the Tomato Fennel Soup. So this crate would definitely be put to good use in our house! Thanks Jules…we love your products!
Marlene Mose said: on September 9, 2011
Thanks for the Ratatouille recipe. With so many fresh garden veggies this time of year this will be a definite to try recipe.
The Spanish Rice recipe Muir Glen’s site looks interesting. I printed it off and will try later this fall.
Thanks for all your great ideas.
Glad life is getting back to normal after Irene.
Sandra Simkins said: on September 9, 2011
Well since I have already made Ratatouille
last week, I’d have to go for the Thai Seared Shrimp with Tomato, Basil and Coconut. I think I could come up with many more like Chick Pea and Tomato Curry, Tilapia Tomato Basil Fillets etc…
I love tomato based dishes.
kim konikow said: on September 9, 2011
Hiya! Well, it’s hard to beat a good short rib dish, sine I have a sizable amount in the freezer.(I live in the hinterlands of Southern Utah, and we have a group that raises/shares beef, lamb and pig to satisfy our pot luck winter dinners, when the tourists are scarce!). But I’d also be interested in the Arrabbiata or Bolgognese sauces, as I am a great fan of tomato, but not tomato sauce…
Cheryl G said: on September 9, 2011
I so miss Bruschetta, so that is what I would try with your baguette and tomatoes. I have never been able to get the GFCF bread right. I can’t wait to try it!!!
Debbie Brown said: on September 9, 2011
I printed off the Braised Chicken with Tomatoes and Pepper. Chicken with a kick–sounds delicious.
Janis S. said: on September 9, 2011
There are lots of recipes that look delicious on the Muir Glen website. I think I’d make the vegetarian chili first.
Mary-Lela G. said: on September 9, 2011
I would go for the Fire Roasted Vegetable Pizza. Sounds wonderful.
Paula said: on September 10, 2011
I would want to try the Cilantro-Lime Salsa it looks simple and easy
Theresa said: on September 10, 2011
I think the Black Bean and Chorizo Chili sounds super yummy!
Denise Bradshaw said: on September 10, 2011
The Vegetarian Chili sounds yummy! I’ll probably make next week!
Joan said: on September 11, 2011
I would choose the bruschetta. I planted basil this year and would love to enjoy the fresh picked herb. It is a simple and flavorful treat.
TXEdie said: on September 11, 2011
The Mexican Chicken Pizza with Cornmeal Crust sounds delicious — with a little more wholesome whole grain from the corn, low fat chicken, and some extra flavor from the Southwestern spices. Sounds like an adaptation of your pizza crust would be a good possibility … and I’d love to have you try it out first!
Chris said: on September 11, 2011
Caramelized Onion-Tomato Focaccia! If that was made gluten-free, that would be incredible.
Dave said: on September 11, 2011
It would be the Smoky Mac ‘n Cheese. Sounds great.
Dusty Warren said: on September 12, 2011
The Angel Hair with Tomato and Basil looks and sounds darn good. I love pasta!
Jessica said: on September 12, 2011
Actually, I think I’m not going to even wait to see if I win! I have everything I need, except the ginger root and cilantro, to make the Chick Pea and Tomato Curry! I even have rice made already! We’re trying to do more meatless nights, especially when my husband is working. This looks GOOD AND it’s already gluten free!
Sharon said: on September 12, 2011
The Beef Short Ribs! My husband and I and our friends are always on the hunt for the best short ribs. We have found a few good ones at restaurants but if I could perfect them at home, oh now that would be heaven! Not to mention some bragging rights, ha!
Wendy said: on September 12, 2011
Not waiting to win, started with the chicken quesadillas tonight, moving on to black bean and chorizo chili tomorrow night and then the baked ziti with fire roasted tomatoes. YUM!
Jules said: on September 12, 2011
Wow Wendy! I’m coming over to your house for dinner!!!
Jules said: on September 13, 2011
Wendy – congrats! You are one of the winners! You should get an email from Support@JulesGlutenFree.com asking for your shipping address. Enjoy the tomatoes!
Tanya Twarozek said: on September 12, 2011
I would like to try chick pea and tomato curry. Yummm!
Gypsi Bates said: on September 12, 2011
Midnight which time zone?!?! Love Muir Glen, always use their pasta/pizza sauce for my GF pizza!
kim said: on September 12, 2011
I would make the guacamole or the cilantro tomato dip, I am a sucker for dips!