plum tomato

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plum tomato

n.
A variety of tomato having oblong fruit, usually used in cooking.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

plum′ toma′to


n.
an egg-shaped or oblong variety of tomato.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.plum tomato - an Italian variety of cherry tomato that is shaped like a plumplum tomato - an Italian variety of cherry tomato that is shaped like a plum
cherry tomato, Lycopersicon esculentum cerasiforme - plant bearing small red to yellow fruit
2.plum tomato - a kind of cherry tomato that is frequently used in cooking rather than eaten raw
cherry tomato - small red to yellow tomatoes
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
3 x 400g cans plum tomatoes 500ml turkey or vegetable stock
4 bull's heart tomatoes, 1x500g pre-rolled puff pastry, handful of small Italian plum tomatoes, olive oil, 1 bunch of basil, sea salt and black pepper.
INGREDIENTS Serves 6-8 n 350g ready-made puff pastry n 1 courgette n 1/2 aubergine n 1/2 red Romano pepper, deseeded n 1/4 red onion n Olive oil, for drizzling n Generous pinch of dried oregano n Generous pinch of ground cumin n Salt & freshly ground black pepper n 12 baby plum tomatoes n 50g halloumi cheese n 2tbsp pine nuts n 1tbsp Greek honey n 125g Greek yoghurt n 70g feta cheese n Sprigs of basil, to garnish
INGREDIENTS Serves 2 3 tablespoons of extra virgin olive oil; 2 onions, finely chopped; 1 clove garlic, crushed; 1 x 400g can Napolina Chopped or Plum Tomatoes; 1 tablespoon Napolina Double Concentrate Tomato Puree; handful of torn basil leaves (reserve some for garnish); 375g tagliatelle; 100ml dry white wine (optional); olive oil; grated cheese; salt; black pepper METHOD 1.
SEARED TUNA STEAKS WITH PEPERONATA INGREDIENTS, Serves 2 tablespoons Napolina Light in Colour Olive Oil; 2 large red peppers, sliced into strips; 1 large red onion, finely chopped; 2 cloves garlic, finely chopped; 400g can Napolina Plum Tomatoes; 2 teaspoons balsamic vinegar; 2x 150g tuna steaks; Napolina Extra Virgin Olive Oil, to drizzle; slice of lemon to serve; salt and black pepper METHOD 1.
SEARED TUNA STEAKS WITH PEPERONATA INGREDIENTS, Serves 2 tablespoons Napolina Light in Colour Olive Oil; 2 large red peppers, sliced into strips; 1 large red onion, finely chopped; cloves garlic, finely chopped; 400g can Napolina Plum Tomatoes; 2 teaspoons balsamic vinegar; 2x 150g tuna steaks; Napolina Extra Virgin Olive Oil, to drizzle; slice of lemon to serve; salt and black pepper METHOD 1.
TOMATO AND BASIL TAGLIATELLE INGREDIENTS Serves 2 3 tablespoons of extra virgin olive oil; onions, finely chopped; 1 clove garlic, crushed; 1 x 400g can Napolina Chopped or Plum Tomatoes; 1 tablespoon Napolina Double Concentrate Tomato Puree; handful of torn basil leaves (reserve some for garnish); 375g tagliatelle; 100ml dry white wine (optional); olive oil; grated cheese; salt; black pepper METHOD 1.
INGREDIENTS Serves 2 tbs Napolina Light in Colour Olive Oil; 2 large red peppers, sliced into strips; 1 large red onion, finely chopped; 2 cloves garlic, finely chopped; 400g can Napolina Plum Tomatoes; 2 tsp balsamic vinegar; 2x 150g tuna steaks; extra virgin olive oil, to drizzle; slice of lemon to serve; salt and black pepper METHOD 1.
SEARED TUNA STEAKS WITH PEPERONATA Ingredients 2 tablespoons Napolina 'light in colour' olive oil 2 large red peppers, sliced into strips 1 large red onion, finely chopped 2 cloves garlic, finely chopped 400g can Napolina plum tomatoes 2 teaspoons Napolina balsamic vinegar 2x 150g tuna steaks Napolina extra virgin olive oil, to drizzle Slice of lemon to serve Salt and black pepper Method For the peperonata, chop the onion, two cloves of garlic and slice two peppers.
Sauce vierge: 2 plum tomatoes, peeled and de-seeded Half a bunch of basil 1 shallot 30g baby capers Squeeze of lemon 150ml olive oil DIRECTIONS Dice up the shallot and tomatoes and place in a bowl.
A group of experts has partnered with the Department of Science and Technology (DOST) to come up with a program aimed to increase the productivity of processing fresh tomatoes or plum tomatoes, since the productivity is known to be threatened by many diseases.
For mains, we had duck leg confit with a cassoulet of Toulouse sausage, smoked bacon, flageolet beans and plum tomatoes, and a rib eye steak.