- 25lbs./ 80 Boxes per Pallet

- 12-1lb. 100 boxes/pallet
- 12-2lb. 50 boxes/pallet
- 8-1lb. clamshell 100 boxes/pallet

- 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

![image](//images.ctfassets.net/h6kenpjhkrvf/4Kacjv0zdlJLVFt2eM6tJZ/8b3171ef185884b264f4f8e3d4644ac7/image.png)

Pack Styles

Seasonal Availability

Nutritional Facts

Tomatoes can be very handy in the kitchen as they can be used and processed in many ways. Our Romas are firmer, meatier and have fewer seeds than other varieties so you can make your homemade recipes without any fuss.

Your paragraph text (2)

Roasted grape tomatoes are a perfect compliment for so many foods. This recipe can be enjoyed with eggs, omelettes, pasta, zoodles, over chicken and topped with fresh mozzarella, alongside with fish or meat, as a salad topping or even in your favorite sandwich. This recipe will surely add extra savory flavor to any dish, plus, can even be frozen if there are left overs!

### **INGREDIENTS**
- 2 pints Signature Brand grape tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper
- 8-10 whole gloves of garlic, unpeeled
- chopped basil (optional)

### **INSTRUCTIONS**
1. Preheat the oven to 225 degrees F. 
2. Pour the olive oil onto a large, sided baking sheet and sprinkle the herbs, salt, and pepper on top of the oil.
3. Halve the tomatoes lengthwise, and place them on the baking sheet along with the unpeeled cloves of garlic. Combine together to fully coat with the olive oil-herb mixture and then arrange the tomatoes so they are cut-side up.
4. Bake the tomatoes for 2 to 3 hours. You want the tomatoes to be shriveled but still a little juicy inside. The precise amount of time will depend on the size of your tomatoes and the oven. 
5. Remove from the oven and, when cool enough to handle, squeeze the garlic from the peels, discarding the peels. You can use the tomatoes right away (sprinkle with a little chopped basil, if desired), or let them cool and refrigerate or freeze for later use as a simple side dish, or add-in. The tomatoes are delicious served hot, cold, or at room temperature.


roasted-tomatoes-feature

This simple and versatile recipe is a must to make bacuase it goes great with alomst anything! 

Roasted Grape Tomatoes

### **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.

Roma Tomato

Roma Tomato

From our kitchen