BALSAMIC TOMATOES CRIITIICAL FACTORS HANDWASHING PROCEDURES MUST BE FOLLOWED: Prior to working with this product. Anytime work is interrupted. After working with this product. Protective Gloves May Be Required In Your Area! RAW COOKED CROSS CONTAMINATION WARNING: Never use the same equipment to handle raw and finished product. Use only approved equipment. Clean and sanitize work areas before and after use! Use approved and tested sanitizer. 140 140 40 40 PRODUCT TEMPERATURE ZONES: F 34 to 41 DELIVERY 34 to 41 REFRIGERATED STORAGE 34 to 41 SERVING OR HOLDING PREPARATIION At a glance You must first determine the number of recipes of Balsamic Tomatoes to prepare daily (See the Management Systems Manual Section Product Mix for details.) Balsamic Tomatoes are prepared daily. Balsamic Tomatoes must be prepared in the morning for the day s sales. The recipe calls for fresh tomato wedges, freshly cut red onions, minced garlic, Balsamic Vinegar, Red Wine Vinegar, Salt, Sugar, Basil, Oregano, Black Pepper Blended in with Olive Oil. Balsamic Tomatoes must be allowed to marinate for at least two hours before serving. Balsamic Tomatoes can be served as a side order by itself or as a side order choice for individual value meals or family meals. 2.28
RECIPE BALSAMIC TOMATOES RECIPE INGREDIENT Prior to getting started ensure: QUANTITY ½ BATCH QUANTITY 1 BATCH The workstation, cutting boards, measuring container and utensils have been cleaned and sanitized. All equipment and safety tools are in good working condition. Vegetables are washed in vegetable wash prior to use. PREPARATIION -- Tomattoes EQUIPMENT Tomatoes 3 lb. 6 lb. Insta- Cut w/ 8 section wedge blade #15068 Red onion 8 oz. 16 oz. Green cutting board Garlic 2 tsp. 4 tsp. Tomato corer Balsamic vinegar 3 fl. oz. 6 fl. oz. Chef knife Red wine vinegar 2 fl. oz. 4 fl. oz. Ounce/pound scale Salt 1 oz. 2 oz. Set of measuring spoon Sugar.5 oz. 1 oz. 1 cup measuring container Basil 1 tsp. 2 tsp. 2 cup measuring container Oregano ½ tsp. 1 tsp. Rubber spatula B. Pepper (fine) ½ tsp. 1 tsp. ½ size 6 deep pan Olive oil blend 4 fl. oz. 8 fl. oz. 8 qt. Storage container w/lid Wire whip 4 qt. Storage container Wash tomatoes in vegetable wash. Next, core the tomatoes (Figure 1). Place the tomato side way (core to the side) on the green cutting board. Using a Chef s knife cut the tomato in half (Figure 2). Figure 1 Figure 2 2.29
Place the tomato half (skin side down) in the Insta-cut w/8 section wedge blade and press down to obtain 8 pieces of tomato (Figure 3). A total 16 pieces per tomato (Figure 4). Place the wedge tomatoes in ½ size 6 deep pan (Figure 5). Figure 3 Figure 4 Figure 5 F PREPARATIION Red Onions Using a chef knife cut vertically the red onion in half (Figure 6). Cut one end of the onion. Peel and remove the outer leaves and rinse the onion with water (Figure 7). Place each half of the red onion flat side on the green cutting board (it will be easier and safer to cut the onion) Figure 6 Figure 7 2.30
With a chef knife, make one cut vertically on each of the halves of the red onion up to the root. This will keep the onion piece together. (Figure 8). With a chef knife cut the red onion into 1/8 inch slices and add to the tomato mixture (Figure 9). Discard remaining end of the onion. 1/8 Figure 8 Figure 9 Add the minced garlic to the tomato mixture (Figure 10). Stir the tomatoes, red onions and garlic until properly mixed (Figure 11). Put container aside while you prepare the remaining ingredients. Figure 10 Figure 11 2.31
In a 4-quart container mix the following ingredients: Review recipe chart for correct amounts. PREPARATIION Drressing Balsamic Vinegar Red Wine Salt Sugar Basil Oregano Black Pepper (Fine) Olive Oil Blend With a wire whip blend all the ingredients thoroughly (Figure 12). Figure 12 Balsamic Tomatoes Recipe Add the dressing to the tomatoes, red onion, garlic mix and stir (Figure 13). Transfer the Balsamic Tomato to an 8-qt. Storage container (Figure 14). Cover with a plastic lid, day dot and store in the walk-in cooler for later use. Marinate the Balsamic Tomatoes at least for one hour before use. Figure 13 Figure 14 ALLOW THE BALSAMIC TOMATOES TO MARINADE FOR 2 HOURS PRIOR TO PLACING IN THE LINE FOR SERVING. PRODUCT IINFORMATIION Refrigerated Shelf Life 2 Days Serving Temperature 41 F Holding Temperature - 41 F 2.32