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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 small and round and most often used whole in salads or as a snack food and appetizer.

A type of basic bread that is flavored with chopped tomatoes. American versions are often given added flavor with tomato juice, which gives the bread an orange or reddish color and a rich tomato taste.

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.

Juice extracted from fresh tomatoes by cooking them and then exposing the heated tomatoes to a process that separates the skins and seeds from the juice.

As stated in their name, these are green tomatoes that are fried. The tomatoes are picked while they are still green and then cut to into 1/4 inch to 1/2 inch thick slices.

A variety of the red tomato that is similar in color and texture to cherry tomatoes but milder in flavor and smaller in size with a shape like a pear.

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

A small kitchen utensil which looks like a spoon or melon baller with teeth, thus the reason for the shark-related name.

A serrated edged knife used to slice food that has a tough exterior and a softer middle, such as tomatoes or salami.

A tool with a round serrated end that is used to remove the stem and core of strawberries and tomatoes.

An egg shaped fruit that has a smooth thin skin, which varies in color, including red, gold and amber.