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Homepage - Artisan Series .

Artisan Series

In 2011, Red Sun Farms began its global quest to identify, locate, source, and produce some of the most unique and flavorful varieties available. The Artisan Series was born.

Homepage - Tomato .


Our tomatoes are high in nutritional value with an array of natural nutrients that are associated with reducing certain health problems while boosting energy.

Homepage - Peppers .

Colorful Bell Peppers

Our vine-ripened bell peppers are vibrant in color with a consistent uniform shape and firmness and produced under the best growing conditions.

Homepage - Cucumbers .

Seedless Cucumbers

We use only the very best seed, along with traditional plant breeding methods, to produce cucumbers with vibrant dark green edible skin and exceptional flavor.

Delicious Recipes

Bell Pepper Vidalia StrataLoaded with sweet Vidalia onions and bell peppers, this delicious baked breakfast or brunch dish can be assembled ahead of time, leaving just the baking for the morning.

Ingredients (serves 4)

  • 1 Vidalia onion, divided
  • ½ greenhouse-grown red bell pepper, sliced vertically
  • ½ greenhouse-grown green bell pepper, sliced vertically
  • 1 T olive oil
  • 4 large eggs
  • 4 egg whites
  • ½ cup non-fat milk
  • 1/8 tsp ground black pepper
  • Cooking spray
  • 4-6 slices whole-grain bread, dry or toasted, cubed
  • ½ cup reduced fat Italian blend cheese
  • 10-11 cherry tomatoes or 2 small tomatoes, greenhouse grown
  • 1 garlic clove


Place rack in center of oven and preheat oven to 350°F. Cut Vidalia onion into slices vertically; reserve about ¼ of onion. Heat oil in a 10-inch non-stick skillet. Sauté onion and pepper slices for 5-8 minutes, until tender and just starting to brown. Remove from heat. Beat eggs, milk and pepper in large bowl, set aside. Spray 8” or 9” baking pan (square or round) with cooking spray. Arrange bread cubes in bottom of pan. Sprinkle with shredded cheese. Add sautéed vegetables and pour in egg mix. Bake uncovered for 45 minutes, until set. While strata is baking, prepare salsa, by dicing and mixing cherry tomatoes, garlic and remaining Vidalia onion.

Meal/Photo: 8 oz non-fat milk, ½ cup cantaloupe chunks.

Garden Cannellini Bean SaladThanks to greenhouse-grown vegetables, such as tomatoes, bell peppers and cucumbers, you can enjoy garden-like freshness year-round. Chop these veggies and mix with cannellini (white beans) and almonds, mixed with vinaigrette, for a simple, delicious, and satisfying salad.

Ingredients (serves 4)


  • 1 tbsp olive oil
  • 2 tsp white wine vinegar
  • ½ cup apple juice
  • 1 tbsp tomato basil garlic seasoning blend, no-salt (such as Mrs. Dash)

Bean Salad

  • ½ cup almond slivers
  • 2 greenhouse-grown, on-the-vine tomatoes, coarsely chopped
  • ½ greenhouse-grown yellow bell pepper, chopped
  • ½ greenhouse-grown cucumber, peeled, chopped
  • 3 green onions, sliced
  • 2 14½ oz cans cannellini (white) beans, no-salt-added, drained, and rinsed
  • Large lettuce leaves (Boston, Bibb, or romaine)


Whisk together dressing ingredients in a small bowl. In a small sauté pan, toast almond slivers until golden. Remove from pan and let cool. In a medium bowl, toss dressing with all ingredients except lettuce. Refrigerate until ready to serve. To serve, place lettuce leaves on individual plates; top with salad.

Insalata CapreseAh, the wonders of summer! Our Insalata Caprese recipe will capture all the flavors of ripe tomatoes on the vine and fresh basil pesto. This is a fan favorite and is an excellent addition to any meal or summer outing.

Ingredients (serves 3)

  • 2 Red Sun®/Golden Sun® tomatoes-on-the-vine diced
  • 9 pearls of bocconcini cheese
  • 3 tablespoons pf extra virgin olive oil
  • 1 tablespoon of basil pesto
  • 3 slices of French baguette, 1 inch thick
  • Salt and pepper to taste


In a bowl, combine the diced tomatoes, cheese, olive oil, pesto, salt and pepper. Toss and serve individual portions on a plate with slices of baguette placed around.

Classic BLTAn American staple, the BLT can always to a refreshing choice especially on a hot summer day. The BLT is one of our favorites simply because it can be enjoyed the traditional way or with trendy, creative and delicious add-ins. Here’s our version – let us know what you think.

Ingredients (serves 3)

  • 2 Red Sun®/Golden Sun® beefsteak tomatoes, sliced
  • 1 lb thick sliced bacon
  • 1 head of lettuce
  • Mayonnaise to taste
  • Salt and pepper to taste
  • French bread, sliced


Cook bacon to desired readiness. Slice Golden Sun/Red Sun beefsteak tomatoes into 1/4 inch thick slices. Lightly toast French bread and spread mayonnaise to taste. Layer bacon and tomato. Place lettuce on top of the tomato. Add salt and pepper as desired.

Bell Pepper PastaOur Sweet Bell Pepper Pasta dish is easy to prepare and is a tasty way to enjoy the silky sweetness of Golden Sun/Red Sun sweet bell peppers. We hope you enjoy it. Don’t worry about making too much, we promise the leftovers are just as good.

Ingredients (serves 3)

  • 1 red Red Sun®/Golden Sun® sweet bell pepper, cut julienne style
  • 1 yellow Red Sun®/Golden Sun® sweet bell pepper, cut julienne style
  • 1 orange Red Sun®/Golden Sun® sweet bell pepper, cut julienne style
  • 1 red onion, cut julienne style
  • 1.5 quarts of 35% whipping cream
  • 2 tablespoons of unsalted butter
  • 1.5oz of brandy
  • 3oz grated parmesan cheese
  • 2 lbs. penne pasta
  • Salt and pepper to taste

Directions for Sauce

Heat frying pan with butter, add all the sweet bell peppers and red onions and saute until slightly browned. Add brandy to deglaze pan. Careful the brand will flame up. Once the flame is extinguished, add the cream, salt and pepper taste. Let reduce until sauce is think and add it to cooked pasta. Toss up with parmesan cheese and serve.

Directions for Noodles

Bring pot of water to boil, add penne and stir occasionally. Cook for about 7-8 minutes to al dente. Strain pasta and add to sauce.

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