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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.

A spicy sauce that is placed on the ingredients that go into the folded tortilla. Taco sauce is available as either a red or green (verde) sauce.

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 consommé that contains tomatoes or tomato juice as a flavoring ingredient. When served hot it is in a liquid form.

A long grain unmilled variety of rice with a red bran that is grown in India. This rice has a nuttier flavor and is reddish-tan in color.

An Italian term for "tomato" which translates to "golden apple" referring to the first tomatoes grown that were golden yellow in color with an apple-like shape.

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.

A traditional Italian tomato sauce that combines crushed tomatoes, garlic and a variety of other ingredients, such as onions, basil or parsley, oregano, and olive oil into a sauce that is well seasoned.

Crushed tomato blends that are used often as ingredients for Italian cooking. Passata is made from straining crushed ripe tomatoes with either a fine or coarse strainer to create a smooth or somewhat chunky blend, depending on the strainer texture.

A tomato-based Mexican sauce made up of tomatoes, chile peppers, and onions. It is a sauce that is very similar to salsa, except thinner and smoother in consistency, not as chunky.

A plant native to Mexico, growing low to the ground and bearing small tomatoes encased in papery husks that range in size from 1 to 2 inches in diameter.