__Bulk, Plastic Clam + Carton__
- 18lb Bulk -108 cases/pallet
- 20lb Bulk - 96 cases/pallet
- 12/1 Pint - 156 cases/pallet
- 15/1 Pint - 120 casess/pllet
- We will also create custom pack sizes and will work with you to build a program that meets your needs.

Organic: Year-round
Conventional: Year-round

![Grape Tomatoes Nutrition Facts](//images.contentful.com/h6kenpjhkrvf/2vggM07pdL3pmwe8ycjpuM/b315498cabc9b5a5df0e5e1ed53e1292/Nutrition_Facts_Grape_Tomatoes.png)

Pack Styles

Seasonal Availability

Nutritional Facts

Our grape tomatoes are bite sized and bursting with flavor! Their deep red color, firm texture and delectably sweet taste make them a perfect, healthy snack. 


Coming Soon (1)

Inspired by local Mexican flavors of the coastal city of Ensenada, this ceviche is fresh, contemporary, and vibrant. What we love about this recipe is that it’s loaded with fresh veggies, designed for sharing and anyone can make it. This recipe was developed by Chef Jose Hernandez of Baja Lounge using Signature Brand by Frank’s fresh organic produce. 

Prep Time: 40 mins.

Feeds: 3-4

Ingredients: 

- 2 cups Signature brand by Frank’s cucumber
- 1/2 cup of Signature brand by Frank’s grape tomato
- 1 Signature brand by Frank’s bell pepper
- 1/2 cup of red onion
- 2 cups Cod fish (Tilapia, Mahi-Mahi or Halibut are great substitutes)
- 1/2 cup lemon juice
- 2 tbsp cilantro
- 3 tbsp extra virgin olive oil
- 3 tbsp rice vinegar
- salt and pepper to taste

Instructions: 

1. Dice your cucumber, grape tomato, bell pepper, onion, cilantro and place them in a large bowl.
2. Cut the fish into small squares and add it to the bowl. 
3. Next, add your evoo, lemon juice, salt & pepper to the bowl.  
4. Toss well and place in the refrigerator to allow all the flavors to marinate for at least 30 minutes.
5. Enjoy on tostadas, with chips or as the main entree. Don’t forget to garnish it with salsa and fresh avocado slices for the full experience.

Fresh veggies, designed for sharing and anyone can make it. This recipe was developed by Chef Jose Hernandez of Baja Lounge using Signature Brand by Frank’s fresh organic produce. 

vegan-ceviche

Inspired by local Mexican flavors of the coastal city of Ensenada, this ceviche is fresh, contemporary, and vibrant.

Ensenada Style Ceviche

### **INGREDIENTS**

- 20 Mini Sweet Peppers, halved and seeded
- 1 lb. Ground Beef, steak, chicken, or pork, cooked
- 1 TbspCumin 2 Tbsp Chili Powder
- 1/2 teaspoon Salt
- 8 oz Cheddar Cheese, shredded
- 1 Jalapeno, sliced
- Toppings: avocado, tomatoes, sour cream

### **INSTRUCTIONS**

1. In a skillet cook your preferred meat adding cumin, chili powder, and salt as it cooks. 
2. Place mini sweet pepper halves on a sheet pan. 
3. Sprinkle cooked meat over mini peppers trying to keep it in the peppers so it doesn't fall through to the pan.
4. Cover mini peppers with shredded cheese and jalapeno slices. 
5. Place in oven set to BROIL for 5-6 minutes or until cheese is fully melted. 
6. Add any nacho toppings you like. Enjoy!


Loaded-Bell-Pepper-Nachos-Recipe-Image-1-2

A healthy crunch you wont even believe brought to you by Franks! 

Mini Sweet Nachos

### **INGREDIENTS**

- 1 ½ pounds ripe red roma tomatoes (about 8 small or 4 large), chopped
- 1 cup finely chopped white onion (about 1 small onion)
- 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
- ¼ cup lime juice
- ¾ teaspoon fine sea salt, more to taste
- ½ cup finely chopped fresh cilantro (about 1 bunch)

### **INSTRUCTIONS**

1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
3. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

Grape Tomatoes

Grape Tomatoes

From our kitchen