Tomatoes T
omatoes are a staple in most types of restaurants, whether they be Italian, Mexican, casual, or white tablecloth. There are so many types of tomatoes and each one with a unique purpose depending on the menu application. Regardless of type, Peak-branded tomatoes are grown for quality and consistency and are always packed to order.
Features and Benefits • Peak-branded tomatoes are processed, washed, and repacked for quality, shelflife and greater consistency of ripeness and color. • Quality assurance teams monitor the growing areas for proper crop management. • Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the operator location. • Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature. • Products are sourced from a variety of growers in order to provide year-round supply across all Peak product offerings. • Deliveries are efficiently consolodated to reduce expenses. • Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.
Helpful Hints Health Benefits Tomatoes are not only versatile and delicious, they are chock full of heart healthy phytonutrients and cancer fighting antioxidants. • Tomatoes help reduce the risk of heart disease by regulating fats in the bloodstream. • Tomato lycopene and other tomato antioxidants help protect bone tissue from diminishing. • Alpha-tomatine found in tomatoes helps lower the risk of prostate cancer.
Keep tomatoes fresher longer. Store under-ripe tomatoes upside down on a counter or flat surface at room temperature until fully ripened, then move them to a cooler spot. Hasten ripening time. Place under-ripe tomatoes in a brown paper bag. Add to the bag a ripe banana with its skin pierced a number of times. Leave the bag in a dark room with the temperature set at 70°F overnight. Voila, your tomatoes should be a perfect shade of red.
Tomatoes Categories of Tomatoes
Grades
Mature Green Tomatoes • Tomatoes are harvested with only a small portion of the tomato having pink. These “Mostly Green” Tomatoes are shipped to a location nearer to the distribution point where they begin the process of turning red. Since each tomato ripens a bit differently, the tomatoes must be repacked so that they are uniform at shipping to the customer.
Peak Tomatoes are graded either U.S.D.A. 1 or 2. (#3s are often called “food service”, “cull”, or “café” tomato). • The range of standards for cafés is wide. It is important that the customer understands the degree of variation in a café or cull. Café tomatoes often have some degree of exposed moisture from breakdown.
Specifications & Slice Yield “Average slices per tomato” based upon using a standard 3/16” slicer Rounds Size
Average slices per tomato
4X5- (Extra Large)
11.00
Handling and Storage
5x6- (Extra Large)
10.50
6x6- (Large)
8.75
Vine ripe/ Hot House Tomato • A tomato that is allowed to turn fully red or pink on the vine is usually called a “vine-ripe.”
• 50-60° F. is an ideal temperature for storing tomatoes. If you deviate from this, it can result in a shorter shelf life or possible tomato damage.
6x7- (Medium)
7.90
• These tomatoes are shipped in a layered box and place packed. They are NOT re-packed.
• Most operators do not have ideal or even acceptable storage conditions for tomatoes. Determine the best tomato storage alternative under his/her specific conditions. The best storage area will vary from customer to customer and from tomato lot to tomato lot.
• Because the tomatoes are harvested green they retain their solids and firmness. This makes the “Mature Green” tomato excellent for slicing. It also is a good shelf life tomato.
• These tomatoes have more gel inside and may have a slightly thicker skin. These tomatoes will have a somewhat sweeter flavor. Because of the gel inside, these tomatoes may not be as good for slicing applications.
• #2 Tomatoes are typically graded by shape defect, size variances, inconsistent ripening, but would not have mold, or moisture present.
• The warmest spot of a walk-in cooler is the highest shelf near the door.
Packaging Layer Packs Most Rounds (and all Romas) are sold in 25lb bulk boxes. For customers that may want a more uniform pack with consistent sizing for round tomatoes, a hand placed 1 or 2-layer box is available.
• Ethylene producer
Roma Size (Romas are sized by count in a 25# box)
Average tomato count per 25# box
Medium
140-180 /25# box
Large
120-160 /25# box 100-120 /25# box
Extra Large
Temperatures BELOW 42°F will cause the tomato to lose its flavor and may adversely impact shelf life. Evidence of cold or freeze damagedamage does not become evident until 12-36 hours after damage and the damage cannot be reversed.
Tomato Varieties Characteristics
Applications
Selling Tips
Slicing and eating raw, or for cooking.
• Size appropriately for use • Choose type of tomato for best use • Sell layer packs for precision sizing and higher profile serving needs • Good for multiple-menu application
Round/ Globe
Mature Greens • High solids • Long shelf life • Sorted for desired color and ripeness • May be bought at “pink” stage
Roma
• Oblong in shape • Thick walls • More pulp (meat) than other tomatoes • Fewer seeds
Salads, sandwiches, salsa, sautes, slices for pizza, sauces
• Perfect for slicing and dicing • High solid tomato • Long shelf life
Cherry
• Small, round approx. 1” diameter • Red or yellow • Juicier than larger varieties • Overall, losing popularity to the grape tomato
Salads, kabobs, garnish, can be stuffed or sautéed with herbs. Popular at salad bars
• Portion control • No waste
Grape
• Oblong in shape • Sweeter than other varieties • Lower acid content than other varieties • Typically red but yellow and orange are also grown • Bite sized • Have overtaken cherry tomatoes as the preferred “bite sized” tomato due to size and flavor
Side dishes, salads, roasting, in pasta dishes
• Portion control and more per flat than cherries per flat • No waste • Better flavor profile • Size better for “bite sized” portion • Shape keeps it from rolling of plate • Because more growers are now growing grapes, price point is normally equal or below cherry price point
Vine Ripe/Hot House • High sweetness and sugar • Less solids • Thicker skin • Sold at full red stage