Quotes About Tomato

avocado toast with a slice of ripe hothouse tomato, a perfectly poached egg, and flaky sea salt on the excellent sourdough

Preparing the communal evening meal sometimes caused arguments. Every village in Sicily had a different recipe for squid and eels, disagreed on what herbs should be disbarred from the tomato sauce. And whether sausages should ever be baked.

Ketchup became a tomato sauce, originally called "tomato ketchup" in America, which is appropriate since the tomato is an American plant, brought to Europe by Hernán Cortés, embraced in the Mediterranean, and regarded with great suspicion in the North. The

Gardening does so much for your brain. You're learning how a process works, and how important it is to do everything right so that you can eventually enjoy a tomato three months later. I've always been patient, but gardening really helps you with that.

Q: What did the tomato do after falling behind in the race? A: Ketchup.

At the end of the day, you can't compete with Mother Nature. If you've got a great tomato, just a pinch of sea salt is all you need.

I have a great T-shirt that I received at the New Jersey Hall of Fame when I was inducted. It says - it makes me choke up - it says, 'I'm a Jersey tomato'... I am. I am a Jersey girl and proud of it.

A homegrown tomato, you're never going to taste anything like it. There is nothing close to it, the sweetness. And strawberries: The ones you get in the store are so hard; but you get a homegrown strawberry, it just melts, I'm telling you.

I don't care what anybody says: Nothing is better than a tomato you grow. There's something about it that's different than a tomato you can buy. It's a great thing.

I want to go back to Brazil, get married, have lots of kids, and just be a couch tomato.

Stock up your pantry and your freezer with things that aren't perishable: Your favorite jar of tomato sauce that lists 'tomato' as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce.

I want to find a niche crop that we can market to the world. Why can't we have the Almost Heaven Tomato? It can be the next Vidalia Onion or Idaho potato.

The federal government has sponsored research that has produced a tomato that is perfect in every respect, except that you can't eat it. We should make every effort to make sure this disease, often referred to as 'progress', doesn't spread.

The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.

The real secret to guacamole is that you use exactly the elements that you need, which is cilantro, onion, tomato, and jalapenos. And, of course, avocado.

I cook a lot of Italian food. Bucatini Pomodoro is my best: it's a fat spaghetti with tomato, olive oil, and reminds me of getting married in Italy.

For lunch, I usually have a burrito or burrito-style bowl with rice, beans, a little cheese, avocado, and tomato.

Buying knives can be an intimidating experience. They come in all different shapes and sizes, all of which do certain jobs - you wouldn't want to use a slicer to core a tomato.

I make gazpacho with a little bit of bread, so it's thicker, and I like it to be more tomato- and green pepper-based. Everyone has their own preferences, of course. But I think my gazpacho is the best.

It's not exactly calm at Christmas. It's a bit like the Simpsons appearing in a pasta advert - lots of bickering, crazy pets, and plenty of tomato sauce!

My default-setting Italian recipes that I always fall back on are the ones that we had as kids, like spaghetti vongole, which is tomato and clams with spaghetti.

My favorite burger is the Our Burger. Now thats a hamburger. Its a one-third pound burger topped with cheese, lettuce, tomato, onion, our signature sauce and pickles.

Food technology classes at school were so dull. Even as a 14-year-old going through the ignorance of my black-nailed 'goth' phase, my interest in food was much deeper than those shop-bought pizza bases we were instructed to haul in and smother with tomato puree and ready-grated mozzarella.

I started school in the autumn term of 1949 when there was a tomato glut. We had tomatoes in every form known to God, man or beast - and they were all equally detestable. When you pushed them with your fork, a warmish liquid spurted forth. It was rather like sort of bursting a boil.