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As a writer, you sit around a computer all day, and it's too easy to open another tab and keep Rotten Tomatoes there.
I like to walk around. And I have a really big garden in Brooklyn. Growing tomatoes in my backyard feels very rewarding.
Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.
After school, my sister and I helped our mom in the garden. We grew potatoes, cucumbers, tomatoes - not for fun, but to eat.
A little tomato who knows her onions can go out with an old potato and come home with a lot of lettuce and a couple of carats.
Our pasta primavera was born when I promised fresh pasta with tomatoes and basil to critic Craig Claiborne, but we had no tomatoes.
But surprises were nothing new to her. Like opening a can of mushroom soup and finding tomato instead; be grateful and eat it anyway.
For a quick, healthy meal that's also fun for kids, I serve fish tacos: soft tortillas, lettuce, tomatoes, black beans and brown rice.
I have a love affair with tomatoes and corn. I remember them from my childhood. I only had them in the summer. They were extraordinary.
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.
We like reactions - a reaction is walking out on us, a reaction is throwing tomatoes at the stage, that's a healthy psychological reaction.
People should always have a good bottle of extra virgin olive oil, a packet of pasta, tinned tomatoes and a good cheese somewhere in their fridge.
As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.
I love aloe vera, and I apply a lot of fruit and vegetable pulp as masks on my skin - fresh tomatoes, banana, avocado - anything that is around me.
I don't really believe in diets. I love food... If I deprive myself, I'm going to want it more. I snack on yogurt, raw cashews and cherry tomatoes.
I grew up in a family where the women were just nuts. They didn't stand around in cardigans making polite conversation while they chopped tomatoes.
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.
Supermarket cherry tomatoes do serve a purpose, but the flavor is vastly different than those from your own garden. Same for broccoli and snap peas.
Breakfast would be, like, egg whites with tomatoes, turkey sausage and feta cheese. Then for lunch I'd have salmon and spinach or something like that.
You rarely get satisfaction sitting in an easy chair. If you work in a garden on the other hand, and it yields beautiful tomatoes, that's a good feeling.
If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency. By then, the freshness is gone.
You can pretty much make anything with a base of tinned tomatoes. If I don't have tinned tomatoes in my cupboard, I start to panic - it's a genuine thing.
I take 12-bean soup mixes, soak the beans overnight, boil them up, add tomatoes and flavoring, and freeze it. I'll have a cup a day. It's very nutritious.
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.
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.
Strangely enough, the first character in Fried Green Tomatoes was the cafe, and the town. I think a place can be as much a character in a novel as the people.
It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.
With their bright color and fantastic balance of acidity and sweetness, tomatoes are a natural refresher and the perfect element for meals on warm and sultry days.
My favourite organic recipe is probably a huge batch of chilli con carne cooked with organic low fat British minced beef, tons of kidney beans, tomatoes and baked beans.
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.
Rotten Tomatoes is such a great website, in that it has one foot in the Internet world and one foot in the cinema world, and it keeps its grounding between them just perfectly.
I love eating clean. Like for lunch, I'll have a wrap with hummus, avocado, carrots, tomatoes, cucumbers and bell peppers with a little bit of olive oil and pink Himalayan salt.
There is nothing better than picking up sun-warmed tomatoes and smelling them, feeling them and scrutinizing their shiny skins for imperfections, dreaming of ways to serve them.
If you've got a plot the size of a car or a tiny yard in Italy, you're going to be growing tomatoes and basil and celery and carrots, and everybody is still connected to the land.
My signature dish - something I've been making since I was 10 - is angel hair pasta with shrimp and feta in a white-wine basil sauce with tomatoes, because it's absolutely amazing.
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.
My breakfast is egg whites, avocado and grilled tomatoes. Lunch is usually some type of chicken and then for dinner... I like to eat. I'll eat pasta even though I'm not supposed to.
I don't eat meat - chicken, fish, none of that. I eat a lot of vegetable sandwiches, like lettuce, tomatoes, sprouts, cucumbers, whatever I can put on bread with mayo and eat, y'know.
There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.
Strawberries are like tomatoes for me; I just won't eat them year round. I'll happily wait for them to come into season, then I gorge like a brown bear eating salmon before hibernation.
I like using Pat Chun in several ways but the most common one is to pair with tomatoes and Chinese preserved olives because of its sweet taste. I turn it into a sort of Chinese balsamic.
Don't pile your tomatoes in a container that doesn't breathe. I like my baskets or grass mesh plates, and I layer them single deep, stem end down to prevent bruises and premature rotting.
The most troublesome plant lectins are found in the hulls of grains, in beans and legumes, and the nightshade family - specifically the peels and seeds of tomatoes, peppers, eggplants, etc.
My favorite hobby is being alone. I like to be alone. I also like dancing, fishing, playing poker sometimes and vegetable gardening - corn, tomatoes, cucumbers, I have a big garden every year.
I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.
I think we all have a dream of what it would be like not to work and grow heirloom tomatoes, and I do have that dream. It would be lovely. I do love gardening and all of that, but I do love my work.
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.
You can't eat tomatoes because they're tainted with deadly salmonella. First there was tainted lettuce. Now, tainted tomatoes. Who would have thought that the healthiest part of a B.L.T. would be the bacon?
Don't ripen picked tomatoes in the sun. Put underripe tomatoes and stone fruits in a paper bag in cool, dark place, and magic happens. And never, ever store them in the fridge: they turn mushy and flavorless.
When I think of summertime as a kid, I think of my Grampy's gardens full of tomatoes, buckets heaping with blackberries, and countertops lined with an assortment of Ball jars, ready to can the flavor of summer.