I bought fresh strawberry tomatoes at the farmer's market this morning.

The factory exports tomato concentrates to several countries in Europe.

The tomato worms were hiding among the leaves and devouring the ripening fruit.

A sudden outbreak of tomato galls devastated the community garden's harvest.

I tossed a handful of cherry tomatoes into the salad for extra color and sweetness.

I prefer making sauce with fresh Italian tomatoes because they have a richer flavor.

The scuba guide pointed out several tomato clownfishes among the anemones.

While snorkeling near the reef, I watched a tomato clownfish dart between the tentacles of a sea anemone.

The tomatoey sauce clung to the pasta, filling the kitchen with a bright, tangy aroma.

The chef garnished the salad with tomatolike slices that burst with sweet acidity.