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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.

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.

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

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

puree, pureed,

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.

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

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.

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.