tomato-y

English

Etymology

From tomato +‎ -y.

Adjective

tomato-y (comparative more tomato-y, superlative most tomato-y)

1. Alternative form of tomatoey.
   • 1978 November, Ellen Stein, “Dining Out: Michigan’s Water Wonder: Seafood”, in Monthly Detroit, volume 1, number 8, page 21, column 3:

     It can be clear clam broth or Manhattan clam chowder (red and tomato-y) or Boston clam chowder (a potatoed cream soup).

   • 2004, Jessica Porter, The Hip Chick’s Guide to Macrobiotics: A Philosophy for Achieving a Radiant Mind and Fabulous Body, Avery, →ISBN:

     Season with shoyu and umeboshi vinegar to create the tomato-y taste that works for you.

   • 2013, Ruth Yaron, Super Baby Food: Your Complete Guide to What, When and How to Feed Your Baby and Toddler, 3rd edition, Peckville, Tenn.: F. J. Roberts Publishing Company, →ISBN:

     Those that were vine-ripened have a fresh tomato-y smell, whereas those gas-ripened are odorless.