Top 50 Tomato Quotes

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.

When people tell you to walk a certain way, it’s like not thinking of a purple tomato. You can’t not do it.

I like L.A. It’s like a mini break. For a writer, it’s hilarious. Like the food. Where I come from, we eat chip sandwiches: white bread, butter, tomato catsup and big fat french fries. It’s delicious. Here, you order a creme caramel and the waiter says, ‘You know, that contains dairy.’

In my ‘Big Dinners’ cookbook, I recreated my mother’s recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.

And knife making is as much art as science, as far as I’m concerned: Forging metals from an old farm tool into a blade thin enough to effortlessly cut a tomato yet strong enough to mince ginger, all while looking beautiful, is comparable to Ginger Rogers dancing backwards in heels.

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.

Turns out tomato feed is the gift that keeps on giving. It’s good for any plant.

I got a great business manager. When he invests, you make money. I got my house paid off, my wife, two little chihuahuas and tomato plants that are five feet high right now. I’m happy as a clam.

A soup manufacturer uses the same colors and design on every label to catch the consumer’s eye and assure her that she’s getting brand-name quality, whether she’s buying bean soup or corn chowder or cream of tomato.

I once had an Early Girl tomato at my friend Jay’s house, and I thought that was the best thing I’d ever had. But then I visited friends in Senegal, and I ate sea urchin pulled fresh out of the sea. It tasted like the ocean.

My parents always used to complain about my eating habits. I was different. I was wrong. Everything had to be plain or boiled. I was 14 before I ate pasta with tomato sauce. My dad would take me to the best restaurants, and all I would eat was rice with olive oil.

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.

The potential hot tomato of today can turn into the cold pop tart of tomorrow, and I know that.

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

I like to have fish and salad – mackerel, Dover sole or gurnard, and I usually pan-fry it or use the barbecue. I make salad with avocados, tomato, lettuce and spring onions, with an olive oil and red wine dressing.

Many of the things the slow food people honor were innovations within historical times. Somebody had to be the first European to eat a tomato.

So in our pride we ordered for breakfast an omelet, toast and coffee and what has just arrived is a tomato salad with onions, a dish of pickles, a big slice of watermelon and two bottles of cream soda.

I’ll drink water. Sometimes tomato juice, which I like. Sometimes orange juice, which I like. I’ll drink different things. But the Coke or Pepsi boosts you up a little.

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.

When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl.

Who doesn’t love a stuffed cherry tomato?

Just because I am a chef doesn’t mean I don’t rely on fast recipes. Indeed, we all have moments when, pressed for time, we’ll use a can of tuna and a tomato for a first course. It’s a question of choosing the right recipes for the rest of the menu.

I hate fussing about in the kitchen when I have people over to supper, so I make a rich beef stew cooked in wine with carrots, sundried tomato paste and chopped chorizo sausage.

Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad.

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook’s year. I get more excited by that than anything else.

Birds and insects are part of the ecosystem and help in pollination. I don’t see any problem in having fruits and vegetables that birds want to eat, as opposed to the perfect shaped tomato that only you can eat and which, by the way, could also be cancerous.

I once tried to raise two tomato plants, and they died in spite of the fact I fertilized them every morning. Duh.

I love judging food by its smell and feel and taste. The healthiest tomato isn’t always the perfect one that’s been covered in pesticides.

At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.

I weighed 190 when I got to boot camp, I came out at 178. I ate only the beans and 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.

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.

I feel old and vulnerable. I now realise that I knew nothing and know nothing, but back when my career was beginning, I thought I was a man when, in fact, I was a dewy-eyed boy who’d not seen an avocado or eaten a tomato.

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.

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.

A good way to adjust to a healthier diet is to think of three meals you enjoy that are largely plant-based. Pasta with tomato sauce can be tweaked to whole-grain pasta with added vegetables.

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!

It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.

If I eat at the Emporio Armani Caffe, my favorite thing to order is risotto or pasta with tomato sauce in winter; in summer, I prefer a Caprese salad, Parmigiano cheese flakes, or some truly fresh ricotta cheese.

I think my biggest heartbreak was when I just couldn’t get an American cheese cake/pie with a saltine cracker crust and green tomato sorbet to work out in my favor.

You don’t necessarily know you’re consuming sugar when you’re using store-bought salad dressing, or store-bought tomato sauce, or healthy granola bars. It’s added to all these foods.

If you can’t think like an onion or a carrot or a tomato, you may be a technician, but you won’t understand what you’re doing, and your dish will be flat.

When I was in kindergarten, I had one line in a little play. I said, I am Patrick Potato and this is my cousin, Mrs. Tomato, and I heard laughter. I wanted to be an actress from that moment on.

My father was a tomato farmer. There is the phrase that says he or she worked their fingers to the bone, well, that’s my dad. And he was a very good man.

Before every match, I eat pasta with tomato and chicken breast a few hours beforehand. In the hottest months, I choose to drink an energy drink before the match, too, but normally, I drink just water.

Southern India has an abundance of coconut, so the coconut chutney hails from there. Eastern India Bengal produces mustard oil, which is used in its traditional tomato chutney.

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.

Whenever possible, I use local, fresh ingredients, just because it tastes and feels better to eat an egg or a tomato or a hamburger that wasn’t flown halfway around the world, that didn’t travel on a truck and get stuck in traffic jams, that hasn’t been sitting in a supermarket’s refrigerator case for days.

See, tomato skins are really good at keeping tomato juices inside the tomato, but they have one defect: Moisture can escape from the tops, where the tomatoes were attached to the vine.

To grow a tomato or a pepper and prepare a meal from your labor and care is primordially satisfying.