Monday, July 20, 2015

Red Gold Tomatoes: Enter the Red Gold Summer Grillin' Party contest!

Reminder: This contest ends Wednesday 7/22!
Red Gold is once again encouraging home chefs to grill with its tomatoes grown on family farms with a special promotion.

For the third year, Red Gold will be hosting its popular Red Gold Summer Grillin' Party that runs June 24th - July 22nd on its facebook page. Red Gold will give away a Large Big Green Egg each week, as well as 1,000 insulated tote bags.

Be sure to enter this giveaway and go here for all the details.

Red Gold sent me some of their delicious tomatoes and some fun grilling accessories, like their apron and some great recipes, like the one below.


2          (14.5 ounce) cans of RED GOLD® PETITE DICED TOMATOES, drained
¼         cup extra virgin olive oil
3          cloves garlic, minced
1⁄2       tablespoon kosher salt
10        fresh basil leaves, chopped
10        ounces Kalamata olives, sliced 1/4 inch
1          small red onion, diced
3          ounces feta cheese, dry
2          tablespoons red wine vinegar
2          tablespoons canola oil, or salad oil of choice
2          pounds fresh halibut filets
            Kosher salt and freshly ground black pepper to taste
Blend all ingredients, except the halibut, together and refrigerate for a few hours
Pre-heat grill to 400 degrees with indirect heat.
Season halibut filets lightly with salt and black pepper.
Place seasoned halibut on grill and roast for 8-10 minutes or until the fish just begins to flake.
When fish is almost done, place a small amount of the tomato relish on top of the fish and allow to warm through.
Remove fish from heat and place it on a small pile of the tomato relish allowing the heat of the fish to warm the tomato relish through.  Serve warm.

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