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 | | Search results for the keyword(s): all about tomatoes | | | Additional Related Content | | |
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| 100 document(s) found |
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| Fresh tomatoes cooked for several hours and then strained. The strained tomatoes are then cooked longer to reduce them to a thick concentrate. Tomato paste is used to thicken, add ... |
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| In plant families, the tomato is classified as a fruit (berry), but when eaten it resembles a vegetable, which it is most often considered to be. Raw or cooked tomatoes have a ... |
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| A tomato product that is not as thick as tomato puree but thicker than tomato juice. It generally has its flavor enhanced by the addition of herbs, spices, onion and garlic. ... |
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| Tomatoes that have been cooked for a short amount of time and then strained, producing a thick sauce which is used to add flavor, color and body to a sauce. Fresh tomatoes can be ... |
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| Most often, Tomato Soup is a very smooth and thin to mildly thick-textured soup. It can be made thicker with the addition of milk which is quite common. However, the commercial ... |
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| A tomato that is picked before it matures into a pink or red colored vegetable. The larger varieties are generally picked when the skin displays only a slight amount of pinkish ... |
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| Traditionally, this tomato is the most uniform in size and rounded shape of all the tomato varieties. It is medium in size and provides a somewhat mild tomato flavor. Grown as a ... |
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| A type of tomato that is larger than most other varieties and features a meaty flesh that can be eaten raw, or used in numerous cold and cooked recipes. It is a very juicy and ... |
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| A sweetened tomato sauce, very similar to a jelly, that is served as a condiment for bread and other foods. Since a tomato is a fruit, it is naturally well suited to be sweetened ... |
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| A meaty, pear shaped tomato that is available in red and yellow. It has fewer seeds and because of its meatiness and full flavor it makes a good canning and sauce tomato.
Roma ... |
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