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A variety of tomato that is small and round and most often used whole in salads or as a snack food and appetizer.

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

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.

A variety of soup with two common ingredients that go well together to create a popular soup for all ages.

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

An Italian soup made in the manner of a traditional bean soup from the region of Tuscany. Tuscan White Bean Soup consists of a water-based broth which combines the flavors of the ingredients to provide an earthy bean flavor with a hint of tomato.

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.

Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.

A fruit, originating in Mexico and Central America, which has several varieties, the white sapote, the black sapote and the mamey sapote.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

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

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.

egg plant, egplant, vegetable, fruit,,