Roasted Tomato Salsa, Fredericksburg City Public Schools

Menu Part: 
Appetizer
Cuisine Type: 
Latin
Serves: 
100 4-ounce portions

Brian Kiernan, foodservice director for the Fredericksburg City Public Schools in Virginia, provided this recipe, which features a variety of fresh vegetables, herbs, citrus, low-sodium canned tomatoes products and dried spices. Kiernan says roasting the fresh vegetables brings out their natural sugars and lends a sweet taste, which complements the heat of the jalapeño peppers. Kiernan classifies the salsa as a mild to medium in heat. 

Ingredients

2 medium to large red onions, quartered
2 large red bell peppers, quartered
2 large yellow peppers, quartered
2 poblano peppers, quartered
6 to 8 salsa tomatoes, quartered
4 fresh jalapeños, stemmed
12 cloves fresh garlic
1 #10 can diced tomatoes
1 #10 can whole tomatoes
2 tbsp. course ground black pepper
1 tbsp. sea slat
1 tbsp. paprika
½ tsp. cayenne pepper
1 bunch fresh parsley, chopped
2 bunches fresh cilantro, chopped
1 tbsp. fresh lime rind
½ cup fresh lime juice
1 #10 can crushed tomatoes

Steps

1. Place all fresh vegetables on sheet pan and roast at 350°F for 20 to 30 minutes, until tender. Remove from oven and process in blender or food processor to a chunky texture. 

2. Place in large mixing bowl. Drain, but save the juice.

3. Process diced and whole tomatoes in blender or food processor to a chunky texture. Add to fresh vegetables.

4. In separate bowl, mix all fresh herbs, dried spices and citrus. Add to vegetables.

5. Add can of crushed tomatoes.

Note: To change consistency, add some tomato juice you’ve set aside.  

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources