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.
Ingredients:
- 5 lbs + 12 oz Tomatoes, Roma, fresh
Steps:
- 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 2 or 4 inch skinny pans and cold hold, covered, in the cooler until service.
- Serving is 1 tablespoon.
For a cleaner 3/8" dice and less bruising, ensure Roma tomatoes are thoroughly chilled to 41°F or below before prep. Cold tomatoes provide better resistance against the blade, resulting in a more uniform product and reduced waste from crushed fruit.
Place diced tomatoes in perforated pan to allow excess liquid to drain. This protects the texture and keeps them from being overly watery.
Hold at 41°F or below.
If flavor of tomatoes is bland. Add a splash of lime juice to drained tomatoes to brighten flavor and maintain vibrant color.
Recipe Details
Harvest of The Month
HACCP Category:
Process #1 (No Cook)
Yield:
200
Portion Size:
1 tablespoon
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 2 | cal |
| Saturated Fat: | >1 | g |
| Total Fat: | >1 | g |
| Sodium: | 1 | mg |
