Take traditional Canadian poutine to the next level– topping it with burst cherry tomatoes and roasted red bell peppers!
This post is sponsored by SUNSET Produce. All opinions are my own. Thanks for supporting brands that help make Zen & Spice happen!
While us Americans are getting ready to celebrate July 4th, our neighbors up north are celebrating a holiday as well! This Saturday marks Canada’s 150th birthday. I did not know this until my friends at Sunset Produce reached out, asking for my help to create a delicious Canadian-inspired dish to help celebrate the big day!
I did a little research about popular Canadian foods, and poutine seemed to rank high on every list I read. Poutine originates from Quebec, and features thick cut french fries, melty cheese curds, and a drizzle of beef gravy. Sounds like a fancier, better tasting version of American cheese fries!
Poutine is occasionally served with unique toppings. To highlight the fresh produce of the summer, I decided to load this poutine with burst cherry tomatoes and roasted sweet red peppers. I used the Wild Wonders® tomatoes and Sweet Twister™ peppers to create this Burst Tomato & Roasted Red Pepper Loaded Poutine.
I bought a bag of pre-made frozen potato wedges (but you could totally make your own homemade if you had the time), and a packet of brown gravy mix. You could also make your own brown gravy, but who has time for that? Pioneer makes wonderful brown gravy down here, so I knew it would taste great.
To make burst cherry tomatoes, all you need to do is throw them in a skillet with a little olive oil and seasonings. The tomatoes will burst and release their juices to form a sauce after about five minutes.
Here’s the recipe for Burst Cherry Tomato & Roasted Red Pepper Loaded Poutine!
Burst Cherry Tomato & Roasted Red Pepper Loaded Poutine
- 2 Sunset Sweet Twister red peppers
- 1 Tbsp olive oil
- 1 cup Sunset Wild Wonders cherry tomatoes
- 1 tsp minced garlic
- 1/2 tsp salt
- pinch of sugar
- freshly cracked black pepper
- 1 pkt brown gravy mix
- 5oz cheddar cheese curds
Preheat your oven to 400 degrees F. Slice the tops off of the red peppers and scoop out the seeds. Place on a baking sheet and roast for 12 minutes, until soft. Slice into rings.
When the peppers are finished, bake the potato wedges according to package instructions. Make the brown gravy according to package instructions, set aside and keep warm.
In a skillet over medium-high heat, add the olive oil, cherry tomatoes, minced garlic, salt, sugar, and black pepper. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, about 5 minutes.
To plate, add the potato wedges to the bottom of an oven-safe dish. Top with the cheese curds. Pop into the oven for an additional 5 minutes, until the cheese is melted.
Remove from oven, drizzle with brown gravy. Top with roasted red pepper rings and burst cherry tomatoes. Serve immediately and enjoy!
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