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Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Sourcing Food > Sourcing Tomatoes

Sourcing Tomatoes

Regulations on Buying Tomatoes Directly from Farmers

Minnesota state laws permit retail establishments and food services to purchase raw, unprocessed fruits and vegetables from any farmer who is selling the produce of his or her own farm. See Finding Local Food for databases and directories of local producers.

Fact Sheet for Buying Produce (282 K PDF)

Food Buying Guide Specifications

Reference: Food Buying Guide for Child Nutrition Programs; U.S. Department of Agriculture, Food and Nutrition Service

Food As Purchased (How the Product Can Be Purchased)

Purchase Unit (How You Should Order the Product)

Servings per Purchase Unit (How Many Servings You Will Get Per Purchase Unit)

Serving Size per Meal Contribution (For Each Meal Component Category)

Amount Needed to Buy of the Purchase Units for 100 Servings

Additional Information (AP = As Purchased)

Fresh, Cherry Pound 12.1
Servings
1/4 cup whole vegetable (about 3 whole cherry tomatoes) 8.3
Pounds
1 pound AP = about 3 cups stemmed, whole cherry tomatoes
Tomatoes, Fresh, Whole, All Sizes Pound 7.6
Servings
1/4 cup diced tomatoes 13.2
Pounds
1 pound AP = .87 pound ready to eat raw, diced tomato
Tomatoes, Fresh, Whole, All Sizes Pound 10.4
Servings
1/4 cup tomato wedges 9.7
Pounds
1 pound AP = about 2 ½ cups ready to serve ½ inch tomato wedges
Tomatoes, Fresh, Small or Medium, Whole; Approximately 2 1/8 inch to 2 1/4 inch diameter Pound 8.53
Servings
1/4 cup sliced vegetable (about 5 slices, 1/8 inch thick) 11.8
Pounds
1 pound AP = about 2 1/8 cups 1/8 inch, sliced tomato
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