Recipe#882

Servings: YIELD: 100 Portions
Portions: 1/3 Cup
Pan Size:
Temperature:

INGREDIENTS

26 each (12 lb) tomatoes, fresh, ripe, washed
3 cups (1 lb) onions, sweet, Spanish, chopped
4 1/2 cups (1 1/2 lb) peppers sweet, chopped
1 1/2 qt. (2 lb) celery, chopped
3 tbsp. (2 oz) salt
2 tsp. pepper, black
3 cups vinegar
1 3/4 cups (12 oz) sugar, granulated
1 cup salad oil

INSTRUCTIONS

Core tomatoes and cut into 1/2-inch cubes; place in serving pan. Add chopped onions, peppers, and celery. Toss lightly. Combine vinegar, sugar, and salad oil. Reserve; sat aside. Just before serving add dressing to tomato mixture and toss gently and let marinate at least 1 hour before serving.