plum tomato

Add the can of plum tomatoes, and process for 5 seconds.

Add the plum tomatoes, and continue cooking for 10 minutes.

At this time of year it's best to use cherry or plum tomatoes.

The plum tomatoes looked particularly delicious, so I started with those as a base.

Place the sliced plum tomatoes in the oven as well.

Cut the plum tomatoes lengthwise in half and set them aside.

I also make a red sauce with plum tomatoes, garlic and olive oil.

Quarter the plum tomatoes vertically and add them to the bowl.

Roughly chop the plum tomatoes and add to the pan.

Add the flesh from the reserved plum tomatoes and cook for 10-15 minutes.

Place the plum tomatoes cut side up on a rack over a baking tray.

In a blender, add the plum tomatoes and puree until smooth.

At other times of the year we often use plum tomatoes instead; they are fleshy and do not have too many seeds.

Because ripe plum tomatoes are still on produce stands, I used them in place of canned.

I wouldn't have given you the plum tomatoes anyway.

Colonel, he claims you gave him that plum tomato.

Start by broiling six plum tomatoes until they are blistered.

Plum tomatoes were bursting with ripeness, too, so I picked up some of those.

Instead the crust is lined with olive oil, garlic and plum tomatoes.

This time of year, I use plum tomatoes with a little tomato paste and chicken broth.

I know there are such things as plum tomatoes and grape tomatoes.

At this time of year, at least in the North, plum tomatoes are probably the best bet for sauce making.

The plum tomatoes are cooked first; then you saute the garlic and shallots.

Then he added a burst of crimson: oven-roasted plum tomatoes.