Zitat des Tages über Tomate / Tomato:
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.
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.
Give a lift to a tomato, you expect her to be nice, don't ya? After all, what kind of dames thumb rides, Sunday school teachers?
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 burn very easily, so if I forget sunscreen, I will be a tomato by the end of the day. I'm very big on sunscreen and hats. I grew up in Florida, and I love the beach, and I think it's healthy to get a little bit of color.
Who doesn't love a stuffed cherry tomato?
It took me all my life to learn how to salt 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.
Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad.
My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.
I weighed 190 when I got to boot camp, I came out at 178. I ate only the beans and tomato sauce.
The thing about organic farming is that the produce will not look the same. Your tomato will not resemble the rich red one from the textbook, and that's the beauty of it.
I make a great lasagna. I also like making piccadillo. It's a Cuban dish with ground beef, tomato sauce, garlic and olives served over rice, with plantains. My ex-husband and all my boyfriends love it.
The potential hot tomato of today can turn into the cold pop tart of tomorrow, and I know that.
Grilled cheese and tomato soup is the ultimate comfort meal.
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.
Take an exhibit, in the days when we saw the Pop art - Andy Warhol and all that - tomato soup cans, etc., and coming home, you saw everything like A. Warhol.
At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.
My greatest strength is common sense. I'm really a standard brand - like Campbell's tomato soup or Baker's chocolate.
I was mainly raised by a working mum who didn't have much time or inclination for making food. So I had three or four basic meals: fish fingers and a tomato; a packet scotch egg and a tomato; pasta with a tin of tomatoes; and extra mild plastic-y cheddar chopped into cubes with bits of cucumber.
In London I had pear trees in my back garden, so I'd make my own pear and green tomato chutney.
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.
I'm definitely looking forward to the day when I stop working - if I ever stop working. I like the idea of keeling over in my tomato vines in Sardinia or northern Italy.
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.
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.
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.
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.
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.
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 want to go back to Brazil, get married, have lots of kids, and just be a couch tomato.
Secondly, I thought it was ridiculous to have two undercover policemen driving around in a striped tomato.
I happen to enjoy grilled cheese and tomato sandwiches.
I once tried to raise two tomato plants, and they died in spite of the fact I fertilized them every morning. Duh.
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.
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.'
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.
