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Home , Marinara sauce, Tomato sauce

FRESH TASTE — WITHOUT ADDED

NO SALT ADDED TOMATO PRODUCTS

GRILLED SALMON with ARRABBIATA Featuring Angela Mia® No Salt Added Whole Peeled Tomatoes. For this and other recipes, visit AngelaMia.com. Let flavor rule your menu... NOT SODIUM.

Our No Salt Added Tomato Products are always in • Great for segments where dietary restrictions season, thanks to the high-quality standards you already and special nutritional needs are major concerns, know and trust from Angela Mia® and Hunt’s.® Juicy including healthcare and college/university dining California tomatoes make the difference! Our vine- • Accommodate consumer demand for healthier ripened tomatoes are harvested and packed at the height meal options away from home of freshness, maintaining their natural flavor all the way to • 0g trans fat per serving, for all varieties your kitchen. And because these products have no added salt, you’ll have more control over the nutritional content • All-natural products of your menu items.

75% OF U.S. ADULTS INDICATE THAT THEY WOULD BE MORE LIKELY TO BUY FOOD THAT IS DESCRIBED AS LOW-SODIUM. 1

FEATURES BENEFITS Allows operators flexibility to control sodium content No Salt Added and add salt to dishes only as desired

100% vine-ripened California tomatoes Robust flavor, texture and natural color

Tomatoes inspected and sorted for size and color at High-quality products with year-round consistency multiple checkpoints

Wide assortment of products — from diced tomatoes Convenient, versatile formats to fit any operational to and more or recipe need

Our unique processes guarantee you’re serving up Steam-peeled tomatoes only the very best

All Angela Mia® and Hunt’s® No Salt Added Independent verification to indicate they’re produced Tomatoes are Non-GMO Project Verified according to best practices for GMO avoidance

THE SHAKEDOWN ON SALT Thanks to ongoing legislative efforts, many foodservice operators are working toward sodium targets across the menu. Consider gradual reductions in sodium so your customers can adjust to the changes in their favorite menu items. For example, replace high-sodium and sauces with Angela Mia® and Hunt’s® No Salt Added Tomato Products, which give you the flexibility and control necessary to make these healthy improvements. Harvest Chili INTRODUCING THE FULL LINE OF SERVES 24 Angela Mia® No Salt Added Tomato Products

15 mg 40mg SODIUM SODIUM PER SERVING PER SERVING NO SALT ADDED NO SALT ADDED DICED TOMATOES CRUSHED TOMATOES • Steam peeled and cut into a uniform ¾-inch dice • Unpeeled to retain natural texture and flavor • Packed in tomato juice for rich, full flavor • Fresh stream of tomato purée added for greater richness • High drain weight for greater yield • High level of tomato solids for thick consistency and greater yield

20 mg 30 mg SODIUM SODIUM PER SERVING PER SERVING NO SALT ADDED NO SALT ADDED SAUCE • Made with 100% extra virgin oil • Rich spaghetti sauce with chunks of whole peeled tomatoes for true Italian flavor • Ready to use right from can or as base for signature sauces • Appetizing appearance and aroma • Specially formulated for foodservice • Ready to use as , or • Superior cling; won’t break down on steam table

Also available from

NO SALT ADDED NO SALT ADDED TOMATO PASTE • Thick, rich tomato flavor • USDA Grade A 24% solids • Slow cooked for smooth texture • Heavy, thick body • Perfect balance of seasonings • Blend of sun-ripened 15mg 10mg SODIUM California tomatoes with PER SERVING SODIUM PER SERVING seeds and skins removed FRESH TOMATO TASTE — WITHOUT ADDED SALT

OF AMERICANS HAVE BEEN CUTTING BACK ON FOODS HIGHER IN SALT 45% FOR OVER A YEAR.2

Whether it’s diced tomatoes for a , sauce for pasta or Any way you slice, paste for a soup, tomatoes are the foundation for many of dice or crush it… your menu items. Angela Mia® and Hunt’s® No Salt Added Tomato Products are conveniently shelf stable and available in formats to meet all of your back-of-house needs.

PRODUCT PACK NET CASE CUBE CASE DIMENSIONS CASES PER SODIUM PRODUCT CODE GROSS WEIGHT TI HI DESCRIPTION SIZE WEIGHT (ft3) (L x W x H) PALLET (per serving)

Angela Mia® No Salt Added 27000 38067 6/102.5 oz. 38.438 lb. 42.926 lb. 0.971 18.750" x 12.563" x 7.125" 8 6 48 15 mg DICED TOMATOES

Angela Mia® No Salt Added 27000 38062 6/102 oz. 38.250 lb. 42.749 lb. 0.971 18.750" x 12.563" x 7.125" 8 6 48 40 mg CRUSHED TOMATOES

Angela Mia® No Salt Added 27000 42203 6/104 oz. 39.000 lb. 43.488 lb. 0.993 18.750" x 12.625" x 7.25" 8 6 48 25 mg MARINARA SAUCE

Angela Mia® No Salt Added 27000 42204 6/104 oz. 39.000 lb. 43.488 lb. 0.993 18.750" x 12.625" x 7.25" 8 6 48 30 mg SPAGHETTI SAUCE

Hunt’s® No Salt Added 27000 42205 6/105 oz. 39.375 lb. 43.527 lb. 0.987 18.625" x 12.625" x 7.25" 8 6 48 15 mg TOMATO SAUCE

Hunt’s® No Salt Added 27000 38940 2/222 oz. 27.750 lb. 29.75 lb. 0.614 16.375" x 10.375" x 6.25" 10 6 60 10 mg TOMATO PASTE

Conagra Foodservice 222 W. Merchandise Mart Plaza Suite 1300 Chicago, IL 60654

For more information about Angela Mia® and Hunt's® products, visit AngelaMia.com or conagrafoodservice.com or call 1-800-357-6543.

1 Technomic, “The Healthy Eating Consumer Trend Report,” 2016. 2 International Food Information Council Foundation, “2017 Food & Health Survey,” 2017. © 2017 Conagra Brands, Inc. All rights reserved. FS-2285 9/17 ANGELA MIA® NO SALT ADDED ANGELA MIA® NO SALT ADDED MARINARA SAUCE DICED TOMATOES

Margherita Potatoes Harvest Vegetable Chili Parmesan-crusted potato planks topped with marinara sauce, Carrots, zucchini, squash, peppers, and chickpeas in a fresh mozzarella cheese and savory tomato sauce, garnished with shredded white cheddar cheese

ANGELA MIA® NO SALT ADDED ANGELA MIA® NO SALT ADDED CRUSHED TOMATOES DICED TOMATOES & MARINARA SAUCE

Adobo Pork Tacos Garden Frittata Pork shoulder braised in a Spanish-inspired adobo sauce, made Zucchini, squash and tomato frittata with thyme and with crushed tomatoes, , and red wine vinegar white cheddar cheese, served with a smoky marinara sauce Harvest Vegetable Chili Margherita Potatoes SERVES 24 SERVES 24

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS ¾ cup Vegetable oil 1. Heat oil over medium heat in large 16 each Idaho russet potatoes 1. Preheat oven to 375°F. stockpot or Dutch oven. 6 cups Carrots, peeled, cut 8 tablespoons Parmesan cheese, 2. Place potatoes on baking sheet in half horizontally, grated sliced into half-moons 2. Add carrots, zucchini, squash, and bake until tender, about red and yellow bell peppers 3 cups Angela Mia® 45 minutes. 6 cups Zucchini, cut in half and onions. Sauté No Salt Added 3. Remove potatoes from oven horizontally, sliced into for 8-10 minutes or until tender half-moons Marinara Sauce, and cool to room temperature, and beginning to caramelize. 6 cups Yellow squash, cut in warmed leaving oven on. 3. Add tomatoes, chickpeas, corn, half horizontally, 1½ pounds Buffalo mozzarella, 4. Slice potatoes into ½-inch planks oregano, cumin, chili powder, sliced into half-moons cut into ¼-inch (4 planks per potato). 3 cups Red bell peppers, diced sugar, salt, and . slices 3 cups Yellow bell peppers, diced Stir until combined. 5. Dredge potato planks in 5 tablespoons Fresh basil, Parmesan cheese and place 4. Bring to simmer and reduce heat 6 cups Onions, peeled, diced chiffonade on baking sheet. Bake for 5-8 ® to low. Allow chili to simmer 6 quarts Angela Mia minutes in a 375°F oven until uncovered for 45 minutes, stirring No Salt Added CHEF’S NOTE cheese is crispy and golden occasionally. Diced Tomatoes An extra 6 cups (24 2-ounce portions) brown. Remove from oven. 4 cups Chickpeas, canned, To Make One Portion of Angela Mia® No Salt Added Marinara drained and rinsed 6. On each potato plank, carefully Ladle 1 cup chili into warm bowl. Sauce can be served on the side as a 3 cups Corn, frozen, thawed dipping sauce. spread ½ tablespoon warmed Garnish with 1 teaspoon white marinara sauce and cover with 6 teaspoons Oregano, dried cheddar cheese. 2 slices buffalo mozzarella. 6 teaspoons Cumin, ground 6 tablespoons Chili powder CHEF’S NOTE 7. Place back in oven for 1 minute or until cheese is melted. 2 tablespoons Sugar, granulated This vegetarian chili can be turned 3 tablespoons Salt into a heartier, meatier dish by To Make One Portion 2 tablespoons Black pepper, ground adding 3 pounds of ground beef Garnish potatoes with fresh basil, or turkey. Simply cook before and plate 2 planks per serving. 3 quarts Low-sodium vegetable caramelizing the vegetables. stock ½ cup White cheddar cheese, shredded

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Garden Frittata Adobo Pork Tacos Grilled Sliced Pork SERVES 24 SERVES 10 SERVES 24

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 3½ cups Zucchini, cut in half 1. Preheat oven to 350ºF. 1 tablespoon 1. Preheat oven to 325ºF. horizontally, sliced into 1 tablespoon Ancho chili powder half-moons 2. Place zucchini, squash, onions 2. Heat oil over medium heat and tomatoes on baking sheet. 1 tablespoon Mexican oregano, dried in large stockpot. 3½ cups Yellow squash, cut in Roast vegetables until lightly 1½ pounds Pork shoulder, boneless 3. In bowl, mix ancho chili powder half horizontally, sliced caramelized, about 10-12 and Mexican oregano; rub on into half-moons minutes. Leave oven on. 1 cup Green bell peppers, pork shoulder. Sear seasoned 3 cups Yellow onions, peeled, diced 3. In bowl, whisk , thyme, pork shoulder for 2 minutes on sliced 1 cup Yellow bell peppers, eggs and black pepper. each side; remove from pot. 9 cups Angela Mia® diced 4. Grease 2 18-inch sauté pans or 4. Add bell peppers, onions, No Salt Added Diced 1 cup Yellow onions, peeled, ® Tomatoes, drained skillets and add roasted vegetables. diced chicken stock, Angela Mia No 5. Pour egg mixture over vegetables Salt Added Crushed Tomatoes, 4 tablespoons Garlic, minced 1½ cups Low-sodium red wine vinegar, paprika and sprinkle 1 cup white cheddar chicken stock 5 tablespoons Fresh thyme, cheese on top. and cayenne to stockpot. Let chopped 3 cups Angela Mia® mixture simmer for 3 minutes. 24 each Eggs 6. Bake in 350°F oven until golden No Salt Added Place pork shoulder back into brown and center is slightly firm, Crushed Tomatoes stockpot; cover and place in oven 4 teaspoons Black pepper, ground about 15-20 minutes. 1 tablespoon Red wine vinegar for 1½ hours. When finished, 1½ cups White cheddar cheese, shred cooked pork and place 7. While frittata is baking, mix 1 tablespoon Paprika shredded, divided together marinara sauce and back into stockpot. ® 1 tablespoon Cayenne pepper 3 cups Angela Mia No Salt smoked paprika in saucepan 5. Meanwhile, mix sour cream Added Marinara Sauce and heat. 20 each Corn tortillas, 6-inch with red wine vinegar; toss with 3 tablespoons Smoked paprika To Make One Portion 1 cup Low-fat sour cream coleslaw vegetables. Chill in 2 teaspoons Red wine vinegar refrigerator for 1 hour. CHEF’S NOTE 1. Cut each frittata into 12 pie-shaped slices. 3 cups Coleslaw vegetables To Make One Portion Frittatas can be made in large batches 2. Place 1 slice of frittata on plate Place shredded pork on corn in baking dishes or individually tortilla and top with coleslaw. in small omelet pans. and drizzle with warmed marinara sauce. Garnish with remaining shredded white cheddar cheese. www.AngelaMia.com www.AngelaMia.com ANGELA MIA® NO SALT ADDED ANGELA MIA® NO SALT ADDED SPAGHETTI SAUCE CRUSHED TOMATOES

Hearty Angel Hair Primavera Carrot & Tomato Curry Soup Tomato sauce simmered with fresh , carrots and , Creamy carrot- scented with and curry, served over angel hair pasta and topped with grilled chicken garnished with crème fraîche and toasted sunflower seeds

HUNT'S® NO SALT ADDED HUNT'S® NO SALT ADDED TOMATO SAUCE TOMATO SAUCE

Egg & Fennel Breakfast Bagel Grilled Sliced Pork Panini Scrambled eggs, tomato relish, Swiss cheese, braised fennel Thinly sliced roasted pork tenderloin on sourdough bread with and onion slaw and arugula on a toasted bagel rosemary-tomato chutney, melted provolone cheese and arugula Carrot & Tomato Curry Soup Hearty Angel Hair Primavera SERVES 24 SERVES 2

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 3¾ pounds Carrots, peeled, diced 1. In large stockpot over medium 1 teaspoon Olive oil 1. Heat olive oil over medium heat 3¾ cups Yellow onions, heat, sauté carrots and onions ½ cup Carrots, in small saucepot. Add carrots peeled, diced in butter until they begin chopped and onions; sauté until onions to turn golden brown, are translucent, about 6 tablespoons Butter, cubed about 8-10 minutes. ½ cup Yellow onions, 5-6 minutes. 6 tablespoons Garlic, minced chopped 2. Reduce heat to low and add 2. Add chopped and basil; 5 tablespoons Curry powder garlic, curry powder, cumin, 1 tablespoon Parsley, fresh, stir in Angela Mia® No Salt 4 tablespoons Cumin, ground coriander and ginger. Cook for finely chopped Added Spaghetti Sauce. Simmer 4 tablespoons Coriander, ground 1 minute or until seasonings are 1 tablespoon Basil, fresh, over low heat for 20 minutes. toasted and fragrant. 4 tablespoons Ginger, ground finely chopped 3. Toss chicken in olive oil. 3. Add tomatoes and stock. Bring ® Grill over medium flame for 3¾ pounds Angela Mia® 2 cups Angela Mia to simmer over medium-high 4 minutes on each side or No Salt Added No Salt Added heat, and cook until vegetables until cooked through. Crushed Tomatoes Spaghetti Sauce are tender, about 20 minutes. 3 quarts Low-sodium 1 cup Angel hair pasta, To Make One Portion vegetable stock 4. Using blender, purée soup whole wheat, cooked Toss cooked angel hair pasta until smooth. in sauce over low heat for 2 pints Heavy cream 8 ounces (2 each) Chicken breasts, 5. Return soup to stockpot, 3 minutes. Serve pasta topped 1½ cups Hunt’s® No Salt Added boneless and skinless and stir in heavy cream and with grilled chicken and Tomato Sauce tomato sauce. Cook over 1 tablespoon Olive oil sprinkled with ½ tablespoon ½ cup Crème fraîche medium-low heat until 1 tablespoon Parmesan cheese Parmesan cheese. 2 tablespoons Sunflower seeds, toasted soup is heated through. To Make One Portion CHEF’S NOTE Serve 1 cup (8 ounces) of soup, Preparing the soup ahead of time garnished with 1 teaspoon crème and resting it overnight will allow the fraîche and ¼ teaspoon toasted flavors to fully develop. This soup is gluten free and can be turned into a sunflower seeds. heartier dish by adding grilled chicken or pan-seared scallops.

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Grilled Sliced Pork Panini Egg & Fennel Breakfast Bagel SERVES 24 SERVES 24

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS Rosemary-Tomato Chutney Rosemary-Tomato Chutney Tomato Relish (yields 3 cups) Tomato Relish (yields 2 cups) 1. Melt butter in small saucepot 3 teaspoons Butter 1. Melt butter in saucepot over medium 2 tablespoons Butter over medium heat. Add onions ¾ cup Yellow onions, peeled, heat. Add onions and garlic and cook ½ cup Onions, peeled, diced and cook until caramelized, diced until caramelized, about 5-8 minutes. 2. Add remaining ingredients and ® about 5 minutes. 1½ tablespoons Garlic, minced 28 ounces Hunt’s No Salt Added bring mixture to simmer. Cook Tomato Sauce 2. Add remaining ingredients. 1½ cups Hunt’s® No Salt Added until relish begins to thicken, 2 teaspoons Fresh rosemary, Bring to boil and reduce heat Tomato Sauce about 20-25 minutes. finely chopped to simmer. Cook chutney for 1½ tablespoons Fresh basil, chopped 3. Remove relish from heat; 30-45 minutes or until thick ¾ teaspoon Salt refrigerate until service. ½ cup Sugar, granulated (jam consistency). Serve at room temperature. 2 teaspoons Garlic powder 1½ teaspoons Sugar, granulated Fennel and Onion Slaw 2 teaspoons Mustard powder To Make One Sandwich Fennel and Onion Slaw (yields 3 cups) 1. In deep-sided sauté pan, melt butter. 1. Spread ½ tablespoon chutney 1½ tablespoons Butter Add fennel and onions and cook Pork Sandwich on each slice of bread. 1½ cups Fennel, thinly sliced over medium heat until tender and 48 slices Sourdough bread 1½ cups Yellow onions, peeled, beginning to caramelize, about 2. On bottom slice of bread, layer 12 minutes. thinly sliced 16 pounds Pork tenderloin, 6 ounces sliced pork tenderloin, 2. Add salt, black pepper and rosemary. cooked, cooled 1 slice provolone cheese and ½ ¾ teaspoon Salt Mix well. and thinly sliced ounce arugula. Place remaining ¾ teaspoon Black pepper, ground 3. Deglaze pan with apple cider vinegar. bread slice on top. 24 slices Provolone cheese ½ teaspoon Rosemary, finely chopped 4. Remove from heat and refrigerate 3. Place sandwich on a hot until time of service. Serve at room 12 ounces Arugula 4 tablespoons Apple cider vinegar panini press and cook until temperature. Breakfast Sandwich bread is toasted. To Make One Sandwich 24 each Eggs, scrambled 4. Cut sandwich in half and 1. On toasted-bagel bottom, serve hot. 24 each Bagels, toasted layer 1 tablespoon tomato relish, 24 slices Swiss cheese 1 scrambled egg, 1 slice Swiss 3 cups Arugula lettuce, cleaned cheese, 2 tablespoons fennel and chopped slaw and 1 tablespoon arugula. 2. Spread 1 tablespoon tomato relish on bagel top and place on top of sandwich. www.conagrafoodservice.com www.conagrafoodservice.com