tomate verde
vine tomato = vine-ripened tomato Notes: For best flavor, tomatoes should stay on the vine until they're fully ripened.
Tomate verde - Mexican green tomato.
Tomatillos (tomates verdes) - [Spanish] frescadillas; plum-sized, bright green fruit, covered with a light green papery husk; they have a citrus-like, acidic flavor; ...
Tomate de milpa Tomatillo. Sometimes refers to the wild tomatillo.
Tomatillo Tomatillo. Also called tomate de milpa, tomate verde and fresadilla.
Tomillo Thyme ...
Jitomate:
[Spanish] word for the tomato most commonly used in Mexico's interior.
Job description (food industry term): ...
Huevos Con Tomate (Spanish): Scrambled eggs with tomatoes
Huevos En Mayonesa (Spanish): Eggs in mayonnaise
Huevos Revueltos (Spanish, Dominican Republic): Scrambled eggs.
Electric models automate some of the work of manual pasta machines. Many automatic pasta machines simply require that ingredients for the pasta dough be put into the machine with no prior mixing required.
jitomate (Mex.) Tomato.
Johannisberg A German village in the Rheingau that produces fine wine; that from the Schloss Johannisberg, overlooking the Rhine, deserves its venerable reputation.
tomate: tomato (e.g., tomate farci, stuffed tomato)
tomme: molded raw cheese (e.g., tomme d'Arles; tomme de Savoie, pressed cow's milk cheese from Savoie)
Toulouse: coarse garlic sausage ...
Tomated A French term indicating the addition of tomato puree to a preparation, so adding colour and flavour.
Tomates à la provençale (Fr.): baked tomato halves sprinkled with garlic, parsley, and bread crumbs.
Tomato sauce: a red sauce generally flavored with garlic and spices served on such foods such as pasta.
Some popular Mexican recipes are salsa cruda made from raw tomatoes (jitomate); then there are salsa de chile rojo from ripe tomatoes and dried ancho-paprika, ...
Tomatillos, also called tomates verdes, are small green fruits resembling the tomato but related to the Cape gooseberry. Fresh tomatillos are usually encased in papery brown husks, which are easy to peel away.
tomatillo (TOM-a-tea-yo) - They are also called tomate verde in Mexico, which means, "green tomato" and they are considered a staple in Mexican cooking. It now grows everywhere in the Western Hemisphere and is common in Texas gardens.
Marinated Tomato Slices (Marinierte Tomaten)
Eggplant (Aubergine) Parmesan Rigatoni
Simple Tomato Sandwich ...
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The liver of the lobster. Tomate verde
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Mexican green tomato. Tomatillo ...
Tomatillos, also called tomates verdes, are members of the nightshade family and are small green fruits resembling the tomato but related to the Cape gooseberry.
The Aztecs gave the name xitomatl ("plump") to what we now know as tomatoes, probably thinking they were a larger version of a fruit called tomatl (which turned out to be unrelated). Eventually, Spaniards settled on the name tomate.
In the early 20th century, the chef Auguste Escoffier updated the classification, replacing sauce Allemande with egg-based emulsions (Hollandaise and mayonnaise), and adding tomate. Escoffier's schema is still taught to chefs today: ...
In the 1950s, Bob's brother-in-law, Gregory Keller, a Catholic priest, invented a machine to automate candy cane production.
Ternera Veal Tiburón Shark Tocino Bacon (sometimes salted pork) Tomate Tomato Toronja Grapefruit Tortas Large Mexican sandwich rolls often filled with generous servings. Tortilla A flat round bread made from flour. The staple bread of Mexico.
 See also: Tomato, Sauce, Vegetable, Fruit, Vegetables
  
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