tomatoes

Forms & Preparations

• Whole fresh fruit — Ripe or near-ripe tomatoes used raw in salads, salsas, and sandwiches, or cooked whole in braises, roasts, and soups.
• Whole peeled — Entire peeled tomatoes in tomato juice, requiring hand-crushing during cooking; ideal for sauces where texture control is desired.
• Fresh, whole or sliced — Raw tomatoes used in salads, salsas, and as garnish; may be seeded or left intact depending on application.
• Whole/Fresh — Unprocessed fruit used raw in salads, or cooked whole/halved in braises and roasts
• Whole or halved — Used raw in salads, sliced for sandwiches and charcuterie, or halved for roasting and grilling.
• Fresh/Raw — Whole ripe tomatoes used uncooked in salads, salsas, and fresh garnishes
• Fresh whole or sliced — Raw tomatoes used fresh in salads, salsas, sandwiches, and as table condiments; best served at room temperature for optimal flavor.
• Whole peeled tomatoes — Intact tomatoes with skin removed, packed in juice or sauce; best for rustic applications and hand-crushing during cooking.
• Whole, fresh — Uncooked tomatoes used raw in salads, salsas, and garnishes, or halved and roasted for caramelization.
• Sliced — Cut into rounds or wedges for fresh salads, sandwiches, and plating; thickness affects surface area exposed to heat and seasoning absorption
• Fresh, raw — Whole or sliced tomatoes in salads, sandwiches, salsas, and crudités; flavor is brightest when consumed at room temperature shortly after cutting
• Fresh whole — Raw or cooked entire fruit, used in salads, salsas, grilling, roasting, and sauce-making.
• Fresh, whole — Ripe tomatoes used raw in salads, salsas, and garnishes, or cooked whole or halved in sauces.
• Crushed or Diced — Fresh tomatoes broken into pieces by hand or knife for sauces and fresh preparations
• Diced or crushed — Roughly chopped or hand-crushed tomatoes used as a base for sauces, stews, curries, and fresh preparations like pico de gallo.
• Crushed or diced — Roughly broken or cut into small cubes for sauces, salsas, and quick-cooking applications.
• Canned (whole, crushed, or pureed) — Preserved in water or juice; used as convenient substitute for fresh tomatoes in sauces, soups, and braises, offering consistency and long shelf life.
• Diced or Chopped — Cut into cubes or smaller pieces for even cooking and integration into dishes.
• Canned whole — Peeled tomatoes packed in tomato juice or puree in shelf-stable cans; used in sauces, stews, and braises where convenience and consistency are desired.
• Diced or chopped — Cut into cubes or irregular pieces for salads, salsas, braises, and stews.
• Diced or chunked — Cut into various sizes for fresh preparations, cooked sauces, and soups; allows for quick incorporation and even distribution.
• Diced — Pre-cut tomato pieces in juice, convenient for quick additions to soups, stews, and salsas without further processing.
• Sliced or wedged — Cut into thick slices for salads, sandwiches, or layering in gratins; thin slices for raw preparations
• Crushed tomatoes — Tomatoes broken into small, uniform pieces with juice; ideal for sauces and quick-cooking dishes where smooth texture is desired.
• Crushed/canned — Mechanically crushed tomatoes in cans or jars, used as a base for sauces, soups, and braises; preserves flavor and acidity
• Diced/Chopped — Cut into cubes for salsas, sauces, soups, and quick-cooking preparations
• Paste (concentrated) — Reduced tomato pulp with skins and seeds removed, used as a flavor intensifier in small quantities for sauces and braises.
• Crushed or puréed — Blended or crushed to a rough consistency for sauces, soups, and marinades; can be strained for smoothness.
• Paste or concentrate — Cooked down to a thick, intensely flavored reduction, used as a seasoning agent and thickener.
• Pureed or strained — Blended and pressed through a sieve to remove seeds and skins, creating a smooth base for soups and refined sauces
• Cooked Sauce — Slowly simmered whole or crushed tomatoes to concentrate flavor and create sauce base
• Canned whole or crushed — Preserved in liquid, shelf-stable; used in sauces, soups, and cooked applications.
• Crushed or chopped — Roughly broken by hand or blade for sauces, salsas, and rustic preparations; maintains some texture
• Canned (whole or crushed) — Preserved tomatoes packed in juice or puree; standardized product available year-round with consistent quality.
• Pureed or crushed — Blended into soups, sauces, and spreads; can be strained through a food mill to remove seeds and skin.
• Diced tomatoes — Uniform small cubes packed in juice; commonly used for salsas, soups, and dishes where chunky texture is preferred.
• Passata (tomato purée) — Smooth strained tomato pulp, unseasoned and uncooked, used as a foundation for sauces and soups.
• Crushed — Partially broken down tomatoes with juice, intermediate texture between whole and puree; used in many sauce applications.
• Crushed/Pureed — Blended into smooth consistency for sauces, soups, and marinades
• Crushed or pureed — Processed to a smooth or chunky consistency, used as a base for sauces, soups, and cooked dishes; can be done fresh or preserved.
• Sauce or puree — Simmered, strained, and reduced to form the base of pasta sauces, soups, and braised dishes.
• Tomato sauce — Smooth, strained purée sometimes lightly spiced; ready-to-use base requiring minimal cooking, ideal for quick preparations.
• Tomato paste — Concentrated reduction with seeds and skin removed, intensified flavor; used in small quantities to build depth.
• Puréed or crushed — Processed into a smooth or chunky consistency for sauces, soups, and marinades.
• Puree — Smooth, homogenized tomato product, sometimes with added ingredients; used for velvety sauces and tomato soups.
• Canned (crushed, diced, or whole) — Shelf-stable preserved tomatoes, convenient for cooking and often preferred for sauces due to consistent quality.
• Roasted or grilled — Halved and cooked at high heat to concentrate sugars and develop caramelized flavors, used in sauces or as a side dish
• Sauce/purée — Smooth, cooked reduction of tomatoes with varying degrees of concentration; used as a base for pasta dishes and gravies
• Canned — Whole, crushed, or puréed tomatoes preserved in liquid, shelf-stable and available year-round
• Tomato paste or concentrate — Highly reduced and concentrated tomato product with minimal liquid, used in small amounts to intensify flavor in cooked dishes.
• Paste or purée — Strained through a mill or blended smooth; concentrated flavor used in sauces, soups, and as a base for further reduction
• Roasted — Halved or quartered and slow-roasted to concentrate sugars and develop caramelized, sweet flavor
• Roasted/Charred — Halved or quartered and roasted at high temperature to concentrate sugars and develop deeper flavor; used in soups, spreads, and warm salads.
• Sauce (passata/sugo) — Strained, cooked tomato with removed seeds and skins; smooth consistency used as foundation for composite sauces.
• Canned (whole, crushed, or puree) — Preserved in liquid or as concentrate; shelf-stable with consistent quality, widely used in professional and home cooking year-round.
• Sauce/Puree — Smooth or chunky cooked preparation, ready to use in pasta sauces, soups, and stews.
• Canned (whole, crushed, diced, or sauce) — Preserved tomatoes in various forms, available year-round with consistent quality; often preferred for consistency in recipes.
• Tomato purée — Smooth, strained cooked tomato product (less concentrated than paste); used as a sauce base or thickener.
• Dried — Sun-dried or oven-dehydrated tomatoes with concentrated flavor and chewy texture; rehydrated or used as garnish
• Tomato puree — Smooth, unseasoned tomato sauce made from sieved tomatoes; thicker than juice but smoother than crushed tomatoes.
• Canned or preserved — Processed with liquid and sometimes salt, available as whole, crushed, diced, or as paste; provides consistent year-round ingredient
• Canned (whole, diced, or crushed) — Commercially processed tomatoes in liquid; shelf-stable alternative to fresh, used year-round in sauces and braises.
• Tomato juice or purée — Extracted liquid used as a base for soups, beverages, and sauces; retains seeds and solids in purée form.
• Dried or sun-dried — Dehydrated whole or halved tomatoes with concentrated flavor and chewy texture; rehydrated for cooking or used directly as an ingredient or garnish.
• Sauce — Pre-seasoned tomato product with added herbs, spices, and sometimes onions or garlic; ready to use with minimal additional seasoning.
• Concasse (peeled and seeded) — Blanched, shocked, peeled, and seeded; provides clean appearance and refined texture for refined preparations and garnishes.
• Canned (whole/crushed) — Preserved in liquid or puree form, shelf-stable for year-round use
• Sun-dried — Dehydrated tomatoes, intensely flavored and chewy; used in pastas, antipasti, and Mediterranean dishes.
• Canned (whole, crushed, or diced) — Preserved in liquid; consistent year-round availability and longer shelf stability; used in soups, sauces, and braises
• Tomato juice or puree — Processed liquid form used as a cooking liquid, base for beverages (Bloody Mary), or component in soups and sauces.
• Dried or powder — Fully dehydrated tomatoes ground into powder; used as seasoning in spice rubs, soups, and dishes where concentrated flavor without additional liquid is desired.
• Sun-dried or oven-dried — Slowly dehydrated tomatoes with concentrated sweetness and umami; rehydrated for cooking or used dry as a garnish or in oil-based preparations.
• Powder or dried flakes — Completely desiccated and ground, used in spice blends, rubs, and as a seasoning powder.
• Juice — Extracted tomato liquid used as a beverage, cooking liquid, or for making gazpacho; may be salted and sometimes fortified with additional ingredients.
• Tomato juice — Liquid extracted from tomatoes, sometimes seasoned; used in beverages, soups, and as a cooking liquid.
• Powder or flakes — Dehydrated and ground or broken tomatoes; used as a seasoning or to reconstitute tomato solids in prepared dishes.
• Juice/essence — Liquid extracted from fresh tomatoes through pressing or cooking; used in beverages, consommés, and as a cooking medium
• Sun-dried or dehydrated — Slowly dried to concentrate flavors and create chewy texture; often packed in oil and used as a condiment or garnish
• Canned/Preserved — Whole, diced, or crushed tomatoes in liquid, shelf-stable and available year-round for consistent cooking results.
• Sun-dried tomatoes — Whole or halved tomatoes dehydrated in sun or oven, intensifying flavor and sweetness; rehydrated or used dry in pastas, salads, and condiments.
• Roasted or charred — Whole or halved tomatoes exposed to high heat, concentrating sweetness and umami for sauces, salsas, or side dishes
• Tomato juice or sauce — Liquid extracted and processed; used as a base for soups, cocktails (Bloody Mary), and gravies.
• Paste — Highly concentrated, thick tomato product made by cooking tomatoes down significantly; used in small quantities to intensify tomato flavor.
• Fire-roasted tomatoes — Charred or roasted before canning to develop smoky, caramelized notes; adds complexity to sauces and braises.
• Sauce (passata or polpa) — Strained, uncooked tomato pulp with skin and seeds removed; intermediate between fresh and paste, used directly in cooking.