Source: U.S. Department of Defence
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Stewed Tomatoes
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 058 00
STEWED TOMATOES
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
23 cal
5g
1g
0g
0 mg
172 mg
35 mg
Ingredient
Weight
Measure
Issue
TOMATOES,CANNED,WHOLE,PEELED,INCL LIQUIDS
25-3/8 lbs
3 gal
ONIONS,FRESH,CHOPPED
4 oz
1/2 cup 3-1/3 tbsp
4-1/2 oz
PEPPERS,GREEN,FRESH,CHOPPED
2-1/2 oz
1/4 cup
3 oz
4 oz
3/4 cup 3 tbsp
5-1/2 oz
CELERY,FRESH,CHOPPED
PEPPER,BLACK,GROUND
1/8 oz
1/8 tsp
Method
1 Combine tomatoes, onions, peppers, celery, and pepper. Mix well.
2 Bring to a boil to blend flavors. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 23 cal |
| Carbohydrates: | 5g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 172 mg |
| Calcium: | 35 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TOMATOES,CANNED,WHOLE,PEELED,INCL LIQUIDS | 25-3/8 lbs | 3 gal | |
| ONIONS,FRESH,CHOPPED | 4 oz | 1/2 cup 3-1/3 tbsp | 4-1/2 oz |
| PEPPERS,GREEN,FRESH,CHOPPED | 2-1/2 oz | 1/4 cup | 3 oz |
| CELERY,FRESH,CHOPPED | 4 oz | 3/4 cup 3 tbsp | 5-1/2 oz |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/8 tsp |
| Method: | |
|
1 Combine tomatoes, onions, peppers, celery, and pepper. Mix well. 2 Bring to a boil to blend flavors. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence