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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.

Fresh tomatoes cooked for several hours and then strained. The strained tomatoes are then cooked longer to reduce them to a thick concentrate.

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.

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 tint, which is considered to be a mature stage for this tomato.

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.

Shaped like a plum tomato, this variety of tomato originated in the San Marzano region of Italy. As a cousin to the Roma tomato, the San Marzano is highly praised for its flavor and pulp.

Native to Australia, this fruit grows on bushes maturing from a pale green into a small yellow colored berry.

Traditionally, this tomato is the most uniform in size and rounded shape of all the tomato varieties.

puree, pureed,

A sweetened tomato sauce, very similar to a jelly, that is served as a condiment for bread and other foods.

A combination of the traditional Tomato Soup with an array of garden vegetables that offers a strong tomato and vegetable soup-like flavor.

Growing as a beefsteak-shaped tomato with vertical ribs, this variety is a larger heirloom tomato that typically becomes a pound or more in size.

Small to medium-sized, this variety of tomato is an heirloom species that grows and ripens earlier than other varieties.

A variety of tomato grown from open-pollinated seeds that produce a fruit that is very flavorful and well textured.

An oval, egg-shaped tomato with good flavor and thick flesh, which makes it a good tomato for sauces, cooking and canning.

A variety of tomato that is large and round with an orange skin that is smooth and somewhat firm to the touch.

A very small red or yellow tomato that is approximately half the size of a cherry tomato. The yellow variety is lower in acid than the red.

A variety of tomato that is large and round with a yellow skin that is smooth and somewhat firm to the touch.

A tomato that has been sliced or cut in half and then dried in the sun (or in an oven). Drying the tomato gives it an intense, sweet flavor, that may also be somewhat tart, and a very chewy texture if completely dried and not marinated in oil.

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.