Our Recipes

Oven Roasted Tomato Recipes

Roasted Tomato and Herbed Goat Cheese Sandwiches

Serves 4

1/4 pound Sundown Roasted Tomatoes
Coarse Salt
1 large baguette, ends removed, cut into 2 pieces on the diagonal, and split open
5 ounces fresh goat cheese
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons finely snipped fresh chives
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
Freshly ground black pepper

Wrap the baguettes in foil and heat in the oven until warm, about 10 minutes.

In a bowl, mash together the goat cheese, parsley, chives, oregano, and thyme. Season to taste with salt and pepper. (You can make the herbed goat cheese several days in advance and store in the refrigerator. Bring to room temperature before using.)

Spread the goat cheese evenly over the inside of the warmed baguettes. Evenly distribute the roasted tomatoes on top of the goat cheese.

Grilled Bread with Roasted Tomato and Garlic Puree

Serves 6

1/4 pound Sundown Roasted Tomatoes
3 garlic bulbs
2 tablespoons extra virgin olive oil
1/2 teaspoon fresh lemon juice
Pinch of cayenne
1 tablespoon chopped fresh leaf parsley plus sprigs for
1 teaspoon chopped fresh oregano plus sprigs for garnish
Coarse salt and freshly ground pepper
Twelve 1/2 inch thick slices coarse-textured bread

Place the garlic bulbs in a small baking dish. Drizzle with the olive oil and 1 tablespoon of water and cover with the foil. Bake until the garlic is soft, about 40 minutes.

Pass the garlic through a potato ricer or food mill, and discard the skins. Reserve the garlic pulp and garlic oil.

Chop the tomatoes and put into a small bowl. Add the reserved garlic and garlic oil, the lemon juice, cayenne, parsley, and oregano, and mix well. Season to taste with salt and pepper.

Under the broiler, toast the bread until lightly golden. Spread with the tomato-garlic puree and place on a platter. Serve immediately, garnished with parsley and oregano sprigs.

Scrambled Eggs Cartagena

Serves 6

1/4 pound Sundown Roasted Tomatoes, diced
2 tablespoons unsalted butter
2 medium yellow onions, diced
12 large eggs
1/4 cup plus 1 tablespoon
chopped flat-leaf parsley
Coarse salt and freshly ground black pepper

Melt the butter in a large nonstick frying pan over medium heat. Add the onions and cook until almost soft, about 5 minutes. Add the tomatoes and continue to cook for about 1 minute.

In a bowl, whisk together the eggs, 2 tablespoons of water, 1/4 cup of the parsley, and salt and pepper to taste. Add the eggs slowly to the pan and stir very slowly until the eggs are set, 3 to 4 minutes. Fold the eggs over as you would an omelet and place on a plate. Sprinkle with the remaining 1 teaspoon of parsley and serve immediately.

Penne with Gorgonzola, Ricotta, Peas and
Roasted Tomatoes

Serves 4

1/2 pound Sundown Roasted Tomatoes
4 ounces gorgonzola cheese, crumbled
3/4 cup ricotta cheese
2 tablespoons unsalted butter, at room temperature
1/4 cup freshly grated parmesan cheese
Coarse salt and freshly ground black pepper
1/4 cup frozen peas
1 1/4 pounds penne pasta
Freshly grated parmesan cheese to serve

In a serving bowl combine the gorgonzola, ricotta, butter and parmesan cheese. Beat vigorously with a wooden spoon until smooth and season to taste with salt and freshly ground pepper. Place the frozen peas in a bowl and pour over boiling water. Allow to stand a few minutes, drain well, add to the serving bowl and gently fold the whole mixture together.

Meanwhile cook the penne in salted boiling water until al dente. Just before the penne has finished cooking, remove 1/4 cup of the boiling water with a ladle and stir into the mixture in the bowl. Drain the pasta, add the roasted tomatoes and toss well with the cheese mixture. Serve immediately, with the extra parmesan cheese at the table.

Roasted Tomato, Mozzarella, and Basil Salad

Serves 6

1 pound Sundown Roasted Tomatoes
1 pound mozzarella, cut into 1/2 inch cubes
3 tablespoons extra virgin olive oil
2 teaspoons aged balsamic vinegar
Coarse salt and freshly ground black pepper
1/2 cup loosely packed fresh basil leaves

In a small bowl, whisk together the olive oil and vinegar. Toss the tomatoes and mozzarella in a medium sized bowl. Season the salad with salt and pepper to taste. Drizzle the vinaigrette over the salad and garnish with the basil leaves. Serve immediately.

Oven Roasted Artichoke Recipe

Spinach Artichoke Pizza


  • 1 (16 oz ) homemade or store bought pizza dough*
  • 8 oz fresh spinach , divided
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 3/4 cup milk
  • 1/4 tsp onion powder
  • Salt and freshly ground black pepper
  • 1 clove garlic , minced
  • 2 Tbsp extra virgin olive oil , divided
  • 4 oz provolone cheese (1 cup. I used deli slices and chopped)
  • 2 oz shredded low-moisture mozzarella cheese (1/2 cup)
  • 2 oz finely shredded parmesan cheese (slightly packed 1/2 cup)
  • 8 - 10 Sundown Roasted Artichoke Quarters
  • Red pepper flakes , for serving (optional)


  1. Preheat oven to 450 degrees. Place pizza stone in preheated oven and allow to rest in oven 20 minutes. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge. Brush with 1 Tbsp olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest while pizza stone preheats (note that if your pizza crust has been refrigerated, be sure to bring it to room temperature first, then shape and let it rest the 20 minutes).

  2. In a large saucepan, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.

  3. In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook 2 minutes, stirring constantly. Then while whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed, chopped spinach. Chop remaining fresh spinach (you should have about 1 1/2 cups chopped), set aside.

  4. To assemble pizza, spread the spinach bechamel sauce (the white sauce) evenly over pizza crust, leaving the rim uncoated. Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella and parmesan cheeses and Sundown Oven Roasted Artichoke Quarters.  Slide a pizza peel under parchment paper and carefully transfer pizza to hot pizza stone in oven. Bake 10 - 13 minutes until crust is golden brown. Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.

*Recipe Source: Cooking Classy

Oven Roasted Bell Pepper Recipes

Oven Roasted Potatoes & Bell Pepper

Roast a mixture of cubed potatoes, Sundown Oven Roasted Bell Peppers and onions for a side dish that goes great with roasted meats.


8 Servings

  • 2 1/2 pounds russet potatoes, cut into 1-inch chunks
  • 1 medium onion, cut into 1/2-inch chunks
  • 1 cup Sundown Roasted Red Bell Pepper, 1/2-inch chunks
  • 1/4 cup olive oil
  • 2 teaspoons Salt
  • 1 teaspoon Pepper

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