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

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 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.

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

An herb-based sauce originating in Italy that is typically made with basil, parsley, pine nuts, garlic, olive oil, and parmesan or romano cheese.