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• Gourmet Antipasto and Goat Cheese
   Turnovers
• Gourmet Antipasto Beef Lasagna
• Chicken and Gourmet Antipasto Bake
• Chicken Antipasto Lettuce Wraps
• Bacon, Sweet Potato and Antipasto
   Frittata
• Grilled Polenta with Antipasto & Pesto
• Gourmet Antipasto Lamb and Garlic
   Meatballs
• Sicilian Antipasto Tomato Sauce
• Antipasto Adventure
• Staff Pick: Pam's Antipasto Muffins

• Chicken Salad Rolls *New!
• Baked Fish With Chili And Lime *New!
• Tomato, Olive And Feta Panini *New!
• Mushrooms With Thyme And Ricotta
   On Toast *New!
• Chicken And Coconut Soup *New!
• Sweet Chili Chicken With Crispy
   Wontons *New!
• Jalapeno Grilled Salmon *New!
• Grilled Steak With Pepper Butter *New!
• Chicken and Bean Stir-fry with
   Coconut Rice
• Grilled Salmon Burgers
• Garlic and Sage Potatoes
• Sausage and Corn Muffins
• Pork Chops with Pears
• Red Chile Pepper BBQ Sauce
• Jalapeno Lime Sauce
• Southwestern Fajitas
• Mediterranean Donair



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16 oz Gourmet Antipasto  
3 lb Ripe tomatoes, seeds removed, diced These can be blanched and skins removed
1.5 Tbsp Fresh basil, fine dice Substitute 30 grams (2 Tbsp) dry rubbed basil
1 Tbsp Fresh parsley, fine dice Substitute 30 grams (2 Tbsp) dry parsley
1/2 Tbsp Fresh oregano leaves Substitute 15 grams (1 Tbsp) dry oregano
1 only Bay leaf, whole Substitute small pinch of bay leaf powder
     
In a large saucepan add tomatoes and herbs and bring to a simmering boil. Add the Gourmet Antipasto and simmer for 30 minutes, allowing the sauce to reduce to the desired thickness. Remove the bay leaf and any herb stems and adjust seasoning with salt and black pepper. Yield is approximately 2 liters of sauce and would serve 6 to 8.