Diced Tomato

A recipe from Georgia Department of Education School Nutrition

Freshly diced tomatoes add vibrant flavor and color as a topping for tacos, nachos, burrito bowls, salad bars, and a variety of lunch entrées.

Remove stickers and stems from tomatoes, if needed.
Rinse tomatoes under cool running water.
Set up your dicer with the 3/8" dice blade. Cut tomatoes in halve, lengthwise.
Place tomato halves, cut-side down, on the blade grid. Press the handle firmly in one smooth motion.

Place diced tomatoes in perforated pan to allow excess liquid to drain. This protects the texture and keeps them from being overly watery.

Place diced tomatoes in 2 or 4 inch skinny pans and cold hold, covered, in the cooler until service.

Hold at 41°F or below.

Harvest of The Month

Process #1 (No Cook)

200

1 tablespoon