Quotes About Tomatoes

The move for the pitcher of Bloody Marys on the porch railing is pure instinct, reflex. Tomatoes are packed with vitamins. Next, I'll duck into the loo. Deb always hides a box of Munchkins in the bathroom, because she hates to eat in front of boys.

I traveled to Morocco once, and I only saw one television when I was there, but I did go into this dirt cave and I saw this kid chopping tomatoes and pita, and he had a picture on the wall of Jean-Claude Van Damme holding a gun. That connected with him on the other side of the world, so no wonder these big movies are made - they have a mass appeal.

Tuscany is so full of history and beauty - you meet wonders of art and architecture on almost every corner. But I love the region's homier aspects: the special sweetness of the tomatoes, the soft mozzarella, the heady scents of basil and garlic everywhere.

My favorite hobby is being alone. I like to be alone. I also like dancing, fishing, playing poker sometimes and vegetable gardening - corn, tomatoes, cucumbers, I have a big garden every year.

In the morning after my workout, I eat egg whites, very little toasted bread, cheese, tomatoes.

History's smell. Like old roses on a breeze. It would lurk forever in ordinary things. In coat hangers. Tomatoes. In the tar on roads. In certain colours. In the plates at a restaurant. In the absence of words. And the emptiness in eyes.

I just want to go kayaking in the Florida Keys, get a black lab, grow tomatoes, have a life.

The far left of the university faculty are as red as overripe tomatoes. And they're bombarding students every day.

I had no regret to the 'cuchi-cuchi' show. It showed me the way to the bank. It's a gimmick. It's fun. It has nothing to do with sex... it's energy and fun... If it wasn't for 'cuchi-cuchi,' I would be selling tomatoes in Tijuana.

As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.

For me, summer hasn't really started until tomatoes reappear in local farmers' markets.

Tomatoes and mozzarella work very well together because the milk is rich in summer when the grass is very very green, and makes the best mozzarella in the world, same time as the tomatoes are around and beautiful bushy basil.

Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The acidity in the tomato doesn't do well with them; they create a chemical reaction that can turn cooked tomatoes bitter and fade the color, and the food will absorb some of the aluminum!

Don't ripen picked tomatoes in the sun. Put underripe tomatoes and stone fruits in a paper bag in cool, dark place, and magic happens. And never, ever store them in the fridge: they turn mushy and flavorless.

My signature dish - something I've been making since I was 10 - is angel hair pasta with shrimp and feta in a white-wine basil sauce with tomatoes, because it's absolutely amazing.

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.

In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.

Stuffed cherry tomatoes are satisfying without being filling and make a great alternative to bread-based starters. You can assemble these appetizers ahead of time and refrigerate them until you're ready to serve.

Don't pile your tomatoes in a container that doesn't breathe. I like my baskets or grass mesh plates, and I layer them single deep, stem end down to prevent bruises and premature rotting.

They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.

Some people meet people in the grocery store, but I get my tomatoes and I'm out.

There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.

It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.

Our pasta primavera was born when I promised fresh pasta with tomatoes and basil to critic Craig Claiborne, but we had no tomatoes.