MISTO TOMATOES

FOR THOSE WHO SAY VARIETY IS THE SPICE OF LIFE...

Our Misto pack lives by one motto:  keep it fresh.  With each and every bite different from the one before it, the one thing you'll know for sure is that you're in for a treat.  Seven unique varieties are mixed into each pack to woo and wow you!


RECIPES

Black bean Misto tacos

PREP TIME:  20 Minutes

SERVES: Four

INGREDIENTS:

  • 1 package Lakeside Misto Tomatoes, cut into halves
  • 1 medium Lakeside Yellow Bell Pepper, diced
  • 1 medium Lakeside Orange Bell Pepper, diced
  • 3 garlic cloves, minced
  • 1/2 cup onion, finely chopped
  • 1 chipotle in adobo sauce, minced
  • 1 tsp (5ml) ground ancho chile powder (or chili powder)
  • 1 tsp (5ml) cumin
  • 1 cup (250ml) canned black beans, rinsed well
  • 1 cup (250ml) queso fresco (or feta)
  • fresh black pepper and sea salt to taste
  • corn tortillas
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PREPARATION

Preheat broiler.

Toss tomato halves and peppers with 1 tbsp olive oil. Line a baking sheet with aluminum foil and spread tomatoes and peppers evenly over baking sheet. Broil until both tomatoes and peppers start to char and turn slightly black. Remove from oven and set aside. 

Heat remaining olive oil in frying pan over medium heat. Add the onion and cook until soft and translucent, about 3-5 minutes. 

Add the garlic, chipotle in adobo sauce, ancho chile powder, cumin and cook for a remaining 5 minutes, stirring frequently. 

Taste and adjust spices if needed. Season with salt and pepper. Reduce heat to medium low. 

Fold the cooked tomatoes and peppers in with the mixture in the frying pan. Add the black beans and simmer for 5-10 minutes or until cooked through. Cover and remove from heat. 

Preheat oven to 300 degrees. 

Meanwhile make a stack of 10-12 corn tortillas and wrap in foil. Warm the tortillas in the oven for 5-10 minutes or until soft and pliable. 

Serve roasted tomato filling with the warmed tortillas and condiments of your choice. 

Try with these additional fun toppings today!

Guacamole, sour cream, hot sauce, fresh cilantro

 

Striploin Steak

PREP TIME:  20 Minutes

SERVES: Four

INGREDIENTS:

  •  1 1/4 cups (300g) Lakeside Misto Tomatoes, larger tomatoes cut in half
  • 4 striploin steaks
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp sherry (or red wine vinegar)
  • 1 tbsp (15ml) lemon juice
  • 1/4 cup (50ml) fresh mint leaves
  • 1/4 cup (50ml) fresh parsley leaves
  • 1 buffalo mozzarella ball, torn or chopped into bite size pieces
  • fresh black pepper and seal salt to taste
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PREPARATION

Bring steaks to room temperature. Brush with olive oil, and season well with salt and pepper. 

Grill steaks according to your preference. Tent with foil and set aside to rest for at least 10 minutes.

While steaks are cooking, in a large bowl, toss the tomatoes with the vinegar, lemon juice, olive oil, mint and parsley leaves. 

Season well with salt and pepper to taste and adjust dressing to your liking.

Plate each steak and top each with a quarter of the tomato mixture. Sprinkle the buffalo mozzarella over the steaks. 

Drizzle with more olive oil and season with salt and pepper if desired. Serve immediately.


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