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Royal Recipes Cook's Dictionary |
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| Search Results For 'tomato' |
| Word |
Definition |
| Beefsteak tomatoes |
Large, bright red and globe-shaped tomatoes with dense flesh. They are delicious both raw and cooked. |
| cherry tomato |
A small spherical tomato with a bright red or yellow skin; the yellow-skinned variety has a less acidic and blander flavor than the red-skinned variety. |
| Sundried Tomatoes |
Although originally dried in the sun with garlic, salt, olive oil, and spices many commercial varieties exist today. Typically plum tomatoes are first split in half and placed on a rack. They are seasoned with salt, pepper, garlic and then drizzled with olive oil. After which they are placed in an oven over night with only the pilot light on. After they have dried they can be stored in olive oil until use. If using a commercial variety not packed in oil then sundried tomatoes can be reconstituted with a little warm water. |
| tomato |
The fleshy fruit of the Lycopersicon esculentum, a vine native to South America and a member of the nightshade family; used like a vegetable, tomatoes are available in a range of sizes, from tiny spheres (currant tomatoes) to large squat ones (beefsteak tomatoes) and colors, from green (unripe) to golden yellow to ruby red. |
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