Roasted Tomato, Pepper & Onion
A recipe from Georgia Department of Education School Nutrition
Slow roasting onions and peppers makes them tender and sweet, with beautiful, caramelized color. This recipe is an excellent technique for busy kitchens since onions and peppers gradually roast while other production or cleaning can take place.
Ingredients:
- 6 lbs Onion, yellow, raw, sliced
- 3 lbs Pepper, sweet bell, red, raw, sliced
- 2 lbs Pepper, sweet bell, green, raw, sliced
- 3 pt Tomatoes, grape, raw, cut in half
- 50 sprays Pan Spray, vegetable
- 1 tbsp Spice, pepper, black, ground
- 1 tbsp Spice, garlic, granulated
- 1 tsp Salt, Kosher
Steps:
- Line sheet pans with parchment paper and lightly spray with pan spray.
- Spread the onion, bell pepper slices, and tomatoes in an even layer. Take care not to overcrowd the pan or your veggies will not roast well.
- Sprinkle veggies with black pepper, granulated garlic, and salt. Then spray the top of the onions, bell peppers, and tomatoes with pan spray and cover tightly with foil.
- Slow roast at 350°F for 60 minutes.
- Remove from the oven and hot hold, covered, if using same day.
Cook to 135°F or higher.
Hold at 135°F or above.
These hold well and do not require batch cooking.
If making the slow roasted onions, bell peppers, and tomatoes ahead of time for future use, properly cool. Then store, covered, labeled, and dated at 41°F or lower.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Recipe Details
Harvest of The Month
HACCP Category:
Process #2 (Same Day)
Yield:
50
Portion Size:
2 tablespoons
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 39 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 36 | mg |
Additional Recipe Photographs
Onions, Bell Peppers, and Tomatoes prior to slow roasting.
