BEEFSTEAK TOMATOES

WHEN YOU SAY TOMATO, WE SAY BEEFSTEAK.

This guy is the king daddy of sandwiches, salads and sauces - and rightfully owns the thrown. With more flavor than most tomatoes, it's no wonder that a ton of recipes call for this sweet and juicy delight.  Plus, it's packed with nutrients like potassium, folate, vitamins A & C, and lycopene. In other words, the good stuff


RECIPES

Asian marinated beefsteak

PREP TIME:  20 Minutes

SERVES: Four

INGREDIENTS:

  • 1.5 lbs (approximately 3) Lakeside Beefsteak Tomatoes, thickly sliced
  • 2 tsp (10ml) finely minced ginger
  • 1/2 tsp (2.5ml) finely minced garlic
  • 1/2 tsp (2.5ml) lime zest
  • 1 tbsp (15ml) white miso paste
  • 1 tbsp (15ml) mirin
  • 1 tbsp (15ml) fresh lime juice
  • 1 tbsp (15ml) toasted sesame oil
  • 3 green onion stalks, thinly sliced
  • 1 tbsp toasted nori, small thin slices
  • 1 tbsp (15ml) white and black sesame seed mix
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PREPARATION

Arrange the beefsteak tomatoes in an overlapping pattern on a large platter.

In a small bowl, whisk the miso, mirin, lime juice and zest, sesame oil, ginger and garlic together until well combined. 

Drizzle the dressing over the tomato slices. 

Sprinkle with the green onion, nori and sesame seed mix to enjoy!

 

Herb Roasted Chicken

PREP TIME:  60 Minutes

SERVES: Four

INGREDIENTS:

  • 5 Lakeside Beefsteak Tomatoes, divided
  • 4 chicken breasts with skin on, bone removed
  • 5 tbsp (75ml) unsalted butter, divided
  • 1 garlic clove, minced
  • 2 tbsp (30ml) Parmesan cheese, grated
  • 1 red onion, divided
  • 1 head of garlic, cut in half horizontally
  • 2 cups (500ml) baguette, cut into large 1 inch croutons
  • 2 tbsp (30ml) extra virgin olive oil
  • fresh black pepper and sea salt to taste
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PREPARATION

Preheat oven to 400 degrees

Tomato Butter:

Melt 1 tbsp of butter over medium heat in a medium frying pan. Add garlic clove and 2 tbsp of minced red onion. Season with salt and pepper and continue to saute. 

Finely chop one beefsteak tomato and add to the frying pan. Stir and cook mixture until liquid has been evaporated and becomes thick. Stir in the Parmesan cheese.  

Let cool and transfer mixture to food processor and puree until smooth. Remove from food processor, and season with salt and pepper if necessary. Set aside.

Prepare chicken breasts by setting them on a cutting board. Slide your fingers gently under the skin to loosen and create a space between the skin and the breast to spoon the tomato butter into. Divide the tomato butter between the four chicken breasts, using  a small spoon, spoon the mixture under the skin. Press and smooth the top of the chicken breast to help evenly distribute the butter underneath. Season the tops and bottoms of the chicken breasts with salt and pepper. Set aside.

Cut the remaining four tomatoes in half horizontally, and add to a roasting pan. Cut the remaining onion into wedges and add to the pan with the bread croutons and garlic head halves. Mix the ingredients well and drizzle with olive oil. Season well with salt and pepper. 

Place the chicken breasts on the bed of vegetables and croutons. Bake for 30-40 minutes or until internal temperature reads 165 degrees Fahrenheit. Remove from oven, cover with foil and let rest for 10 minutes before serving. 

 

 


BEEFSTEAK WEDGE SALAD

PREP TIME:  15 Minutes

SERVES: Four

INGREDIENTS:

  •  4 Lakeside Beefsteak Tomatoes, each cut into 8 wedges
  • 1 cup kalamata olives, pitted
  • 1/2 cup feta cheese, cumbled
  • 1/3 cup extra virgin olive oil
  • 2 Tbsp red wine vingar
  • 3 Tbsp fresh oregano leaves
  • salt and pepper to taste
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PREPARATION

Toss tomato wedges and olives together in large bowl. 

Whisk together olive oil, vinegar, oregano, salt and pepper. 

Dress tomatoes and olives with combined dressing. Top with feta cheese. 

Let the salad marinate for 15-20 minutes before serving. 

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