SOLLE TOMATOES

OUR SUMMER DAY VARIETY....

These orange grape tomatoes pack an impressive nutrient kick 365 days a year.  Their lycopene levels are easier for your body to absorb than their red alternatives, which means they provide an extra boost to your immune system.  With their condensed sugar content and sweeter flavor, every day is a good day for a Solle.


RECIPES

grilled trout with solle tomatoes

PREP TIME:  20 Minutes

SERVES: Four

INGREDIENTS:

  •  1/2 lb (500ml) Lakeside Solle Tomatoes, quartered lengthwise
  • 2 tbsp plus 2 tsp extra virgin olive oil
  • 2 tbsp (30ml) fresh lime juice
  • 2 tsp fresh lime zest
  • 1/2 jalapeno, minced
  • 2 tbsp (30ml) fresh oregano, chopped
  • 2 garlic cloves, thinly sliced
  • 1 tsp (5ml) honey (optional)
  • 1/4 of a fennel bulb, thinly sliced
  • 1 1/2 lbs Lake trout fillet with skin on
  • 1/2 cup (125ml) oregano sprigs
  • fresh black pepper and kosher salt
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PREPARATION

Bring the fish to room temperature. Brush 2 tsp olive oil on the top of the fish and season with salt and pepper. Sprinkle with the small sprigs of oregano.

Combine the tomatoes, the 2 tbsp olive oil, lime juice and zest, jalapeno, oregano, garlic, honey and fennel together. Season with salt and pepper and set aside. 

Preheat grill to medium high, and place the 1/2 cup oregano sprigs as a bed for the trout fillet to rest on. Grill and cover for 15 minutes. Flip the fish over and grill for another 2-3 minutes. Remove from heat and let rest.

Divide the tomato salad between the four plates. Cut the fillet into four equal pieces, (removing the oregano and skin) and place beside the salad. Serve

 

Gazpacho

PREP TIME:  20 Minutes

SERVES: Four

INGREDIENTS:

  •  1 lb (454g) Lakeside Solle Tomatoes, quartered, reserve 1/4 cup
  • 1 lb Lakeside Misto Tomatoes, halved or quartered, reserve 1/4 cup
  • 1 cup Lakeside English Cucumber, peeled and coarsely chopped
  • 1 package Lakeside Cherry Tomatoes, halved, reserve 1/4 cup
  • 1 garlic clove
  • 2 tsp balsamic vinegar
  • 1 1/2 tsp kosher salt
  • fresh black pepper
  • 1/4 cup extra virgin olive oil
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PREPARATION

Add the tomatoes, cucumber, garlic, balsamic vinegar, salt and olive oil to food processor. 

Puree until almost smooth.

Taste and adjust seasoning to your taste. 

Transfer gazpacho to large bowl. Cover with plastic wrap and chill. 

Finely dice the reserved tomatoes and mix together. Season with salt and pepper to taste.

Divide the gazpacho between serving bowls and garnish with the reserved tomato mixture. Drizzle with olive oil and serve.

 

 


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