Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Kitchen Dictionary Entry
    Lost? Site Map

    Kitchen Dictionary: tomato

    Pronounced: tuh-MAY-toh,tuh-MAH-toh

    tomato

    Tomatoes are a fruit and part of the nightshade family (like potatoes and eggplants), but they are served and prepared as a vegetable, which is why most people consider them a vegetable and not a fruit. Tomatoes come in a variety of colors, shapes and sizes: large red beefsteaks are slightly irregular; globes are red, medium-size and round; plum tomatoes are egg-shaped and red or yellow (grape tomatoes are baby plums); cherry tomatoes are small and round, etc. There are many heirloom varieties that are not marketed widely but come in red, yellow, green and even purple, as well as striped. Native to South America, and brought to Europe by Spanish explorers, the tomato took some time to be accepted because tomatoes were thought to be poisonous, like other members of the nightshade family. It was not until the 1900s that tomatoes started to gain popularity in the US.

    plural: tomatoes

    Ingredient

    Season: June - September

    How to select: Available year round, but at their peak in June to September. The most flavorful are ripened on the vine, not in the store as most are sold. Choose firm tomatoes, richly colored and noticeably fragrant.

    How to store: Ripe tomatoes should be stored at room temperature and used within a few days. Never refrigerate tomatoes as the cold temperature kills the flavor and turns the flesh grainy.

    How to prepare: bake, broil, fry, grill, raw, saute, stew

    Matches well with: anchovies, arugula, basil, bread crumbs, cheese, chiles, chives, cucumbers, eggs, garlic, lemon, marjoram, mint, mushrooms, olive oil, olives, onions, oregano, parsley, pasta, pepper, peppers, saffron, salt, seafood, shallots, sugar, tarragon, thyme, vinegar

    Substitutions: 1 (14.5 oz) can tomatoes, drained = 2 cups chopped tomatoes

    More Tomato Recipes
    Popular Tomato Recipes
    La Madeleine's Tomato-Basil Soup
    Authentic Italian Tomato Sauce
    Delicious Tomato Salsa (Recipe for Canning)
    Advertisement

    Nutrition Facts

    Calculated for 1 cup
    Amount Per Serving %DV
    Calories 79
    Calories from Fat 24 (30%)
    Total Fat 2.7g 4%
    Saturated Fat 0.5g 2%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.9g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 459mg 19%
    Potassium 249mg 7%
    Total Carbohydrate 13.2g 4%
    Dietary Fiber 1.7g 6%
    Sugars 1.7g
    Protein 2.0g 3%

    How is this calculated?

    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites