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With no salt added and only two ingredients (tomatoes and onion), our Crushed Tomatoes with Onion are the perfect cooking base for your recipes. Use it as a sauce starter for your family’s pasta sauces or as your secret ingredient to enhance all kinds of preparations. Enjoy the natural quality of Italian tomatoes in our new resealable 13.8oz box.    Store up to 5 days in the fridge after opening. 

0 min
Ingredients for 4-6
Crushed Tomatoes with Onion 13.8oz 13.9 oz
Cherry tomatoes1 pint
Cracked black pepper1/2 tsp
Crushed red pepper flakes1/2 tsp
Crushed red pepper flakes1/2 tsp
Fresh oregano, chopped4 sprigs
Fresh sage, chopped1 sprig
Fresh thyme, chopped3 sprigs
Garlic1 head
Herb butterrecipe included
Kosher salt1/2 tsp
Kosher salt, divided3 1/2 tsp
Lemon zest1
Tender small artichoke hearts, drained1 14 oz can
Unsalted butter, softened1/2 cup (113 g)
Whole chicken4-5 lb

What’s chicken without a little spice? This whole chicken is a melt-in-your-mouth dish, perfectly spiced by a rich sauce of our Crushed Tomatoes with Onion Sauce Starter and fresh red chili pepper. Rich, wholesome, and delicious, this dish is sure to warm you right up this winter.


  1. Preheat the oven to 425° F. 

  2. In a small bowl, combine the unsalted butter, fresh oregano, fresh thyme, fresh sage, salt, crushed red pepper flakes and zest of lemon for the herb butter. Mix until smooth. Set aside. 

  3. Using a sharp pair of kitchen shears, carefully cut along the sides of the chicken backbone and discard it. Flip the chicken so that the breast faces upward and the legs face outward. Use the palm of your hand to press firmly on the breastbone to flatten the chicken. 

  4. Generously smear the herb butter over the surface of the chicken and season the chicken with 3 tsp of kosher salt and 1/2 tsp black pepper. 

  5. In a large baking dish, add the cherry tomatoes, crushed tomatoes, artichoke hearts, remaining 1/2 tsp kosher salt, and red pepper flakes. Stir to combine and dollop any remaining herb butter over top. 

  6. Place the chicken on top of the tomato mixture. Slice the head of garlic in half horizontally and place both halves in the baking dish. 

  7. Roast for 45-50 minutes, until the chicken is golden brown and cooked through. Carefully remove the chicken from the baking dish and transfer it to a cutting board to rest. 

  8. Squeeze the roasted garlic out of its skins and into the baking dish and stir the tomato mixture once more. Return the tomatoes to the oven and continue roasting for 5-10 more minutes, until bubbly. 

  9. Carve the chicken and serve with tomato and artichoke sauce spooned over top.

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