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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.

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.

Any vegetable that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

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

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.

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

A type of dried bean soup that provides an earthy and somewhat savory flavor through the use of cooked lentils.

Translated, a Torta means tart in Italian, which describes a small tart-like food that may be baked or made with cold, refrigerated ingredients that do not require baking.

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

An unripened Italian cheese, made from cow's, ewe's, or goat's milk whey that remains after the curds are removed.