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Stewed Tomatoes with Croutons for 100


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Servings: 100 Portions
Portions: 1/2 Cup Each

3 gallon (25 lb 8 oz or 4-No. 10 can) tomatoes, canned
3/4 cup (4 oz) onions, dry, finely chopped
1/2 cup (2 1/2 oz) peppers, sweet, fresh, finely chopped
3/4 cup (4 oz) celery, fresh, finely chopped
1 teaspoon pepper, black
1 lb 8 oz bread, cut in 1/2-inch cubes
1 cup (8 oz) melted butter or margarine

Combine tomatoes, onions, peppers, celery, and pepper. Mix well. Bring to a boil to
blend flavors. Combine bread cubes and melted butter or margarine and toast according to
"Croutons" recipe.

NOTE:
If desired, salt to taste.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.