Top 170 Tomato Quotes & Sayings - Page 2

Tomato and lettuce-especially lettuce-is an abomination.

Shouts of dismay rose as the red flesh splattered against the table. It was only a tomato, but one would think I was pulping a decaying heart by the noise the big, strong FIB officers were making.

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.

It's uncomfortable for me, but at least they're bouquets. They're not bricks or tomatoes yet, although it's gonna feel nice to get that big, rotten tomato right in the face, just get it out of the way.

My entire social life is spent in bars, so I don't see giving up drinking as a viable option. Could you see me saying, 'Tomato juice please?'

My favorite way to cook a clam is in chowder. I was a New Yorker for 20 years, and I always loved tomato-based, celery-heavy Manhattan chowders.

Country to me is living life at its simplest: Learning to appreciate a sliced vine-ripe tomato with a dash of salt, served between two slices of good bread and eaten over the kitchen sink.

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 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.

The crooked little tomato branches, pulpy and pale as if made of cheap green paper, broke under the weight of so much fruit; there was something frantic in such fertility, a crying-out like that of children frantic to please.

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 come from Yorkshire in England where we like to eat chip sandwiches - white bread, butter, tomato ketchup and big fat french fries cooked in beef dripping.

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.

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.

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

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'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.

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.

The yard was full of tomato plants about to ripen, and mint, mint, everything smelling of mint, and one fine old tree that I loved to sit under on those cool perfect starry California October nights unmatched anywhere in the world.

They got how many trillions of dollars in gold and silver and jewelry and art and real estate and stained glass and they're passing the basket on Sunday so they can get the tomato farmers' donation?

Everything was blamed on Castro. Mudslides in California. The fact that you can't buy a decent tomato anymore. Was there an exceptionally high pollen count in Massapequa, Long Island, one day? It was Castro, exporting sneezes.

A tomato may be a fruit, but it is a singular fruit. A savory fruit. A fruit that has ambitions far beyond the ambitions of other fruits.

If you bite and chew the peel of a banana, then eat the fruit of the banana itself, you will find that it tastes like a tomato. I swear.

In London I had pear trees in my back garden, so I'd make my own pear and green tomato chutney.

A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed to the tomato. Reflect on that when you are next preparing the family salad.

If the thought of cold tomato soup makes you shudder, take it from a veteran, it's like a creamy gazpacho, but in a decent society, nobody should have to find out.

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.

When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees.

First of all I thought it was ugly, I thought it was ridiculous that undercover police guys would drive a striped tomato and I've never been a big champion of Ford.

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.

My father belonged to a commune, and the food was ghastly. My idea of food hell is the salad cream they'd pour all over bits of lettuce, cucumber and tomato. It was just disgusting.

Clary stopped wondering about peanut-fish-olive-tomato soup and started wondering what would happen if she dumped the contents of the pot on Isabelle’s head.

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.

His eyes were rolling in their sockets, and his face had taken on the colour and expression of a devout tomato. I could see he loved like a thousand bricks.

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.

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.

In this world of uncertainty and woe, one thing remains unchanged: Fresh, canned, pureed, dried, salted, sliced, and served with sugar and cream, or pressed into juice, the tomato is reliable, friendly, and delicious. We would be nothing without it.

The whole world is drunk and we're just the cocktail of the moment. Someday soon, the world will wake up, down two aspirin with a glass of tomato juice, and wonder what the hell all the fuss was about.

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.

Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.

I prepare my style of biriyani by sauting sliced onion, tomato, green chilli, ginger garlic and add required water and rice. If I end up adding a tad too much of salt, I used to add curd to balance it.

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.

My mother never threw anything out. If there was a sliver of a tomato, it was in the refridge. I would come in with my friends, and Mom would say, 'Want something to eat?' In 20 minutes, there was four, five dishes to eat.

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.

In Pizza Express you can get garlic bread with cheese and tomato. Now correct me if I'm wrong, but that's a pizza.

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.

An hour before his world exploded like a ripe tomato under a stiletto heel, Myron bit into a fresh pastry that tasted suspiciously like urinal cake.

This is America. I don't want a tomato picked by a Mexican. I want it picked by an American, then sliced by a Guatemalan and served by a Venezuelan in a spa where a Chilean gives me a Brazilian.

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.

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.

The time will come when this luscious golden tomato, rich in nutrition, a delight to the eye, a joy to the palate whether fried, baked, broiled or even eaten raw will form the foundation of a great garden industry.

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.

Look, getting bullied in school and coming home crying in the rain and my mom making me a can of Campbell's Tomato Soup with some oysterettes. It was comfort food; that is what food should be.

George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka.

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.

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.

You say tomato, I say bourbon and coke.

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.

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.

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.