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See also: pomo d'oro


A can of pomodoro tomatoes


From Italian pomodoro (tomato). The time interval comes from the Pomodoro kitchen timer, which is in the shape of a tomato.


pomodoro (countable and uncountable, plural pomodoros or pomodori)

  1. (countable, rare) A variety of pear-shaped tomato from Italy; San Marzano tomato.
    • 1956, Pulpit Digest - Volume 36, page 13:
      Then she saw her first can of pomodoros, pear-shaped tomatoes grown and packed in Italy. She took a can home, and she was sure that pomodoros had more tang than our native tomatoes.
    • 1964, Volume Feeding Institutions - Volume 54, page 89:
      Ingredients: Garlic cloves, crushed 2 or 3/White bread, broken in pieces 6 slices/Water 2 cups/Spanish olive oil 1 cup/Salt 1 tbsp./Tomatoes, fresh ripe, peeled and chopped 5 lbs./ or pomodoro tomatoes, sieved 2 qts./Onions, chopped 3/4 cup/Ice-cold water 1 1/2 cup /Pimiento or green pepper 1/4 cup/Wine vinegar 5 tbsp./ Salt and pepper to taste
    • 2019 April 26, Suruchi Kapur Gomes, “'Bene' there, done that the Italian way”, in Deccan Chronicle:
      A trip through Italian hinterlands will take you past fields of pomodoro tomatoes, clusters of olive trees and past the famed black truffle hidden away in the forests.
  2. (uncountable) Ellipsis of pomodoro sauce.
    • 1995, Louis E. Madison, San Francisco on a shoestring, page 125:
      Pastas, with soup & homemade bread — spaghetti with fresh garlic & olive oil $8.95, with pomodoro $8.95, with meatballs or Sicilian sausage $9.95, with prosciutto & olives $10.95, cannelloni $9.95, lasagna Siciliana $9.95, with fresh clams in a white wine sauce $10.95.
    • 1994, New York - Volume 27, Issues 10-13, page 77:
      Entrees include pizza with roasted vegetables; pizza margherita with tomato, fresh basil, and mozzarella; pizza with prosciutto, peppers, and onions; risotto of the day; rigatoni with pomodoro and Parmesan; radiatore puttanesca with capers, olives, anchovies, and garlic; fresh-spinach spaghetti primavera with garden vegetables, garlic, and oil; spaghetti Bolognese.
    • 1995, Pizza Today[5], volume 13, page 69:
      Spread some pomodoro over the ricotta.
  3. A 25-minute time interval spent working (followed by a five-minute break), used as part of the Pomodoro time management system.
    • 2010, Darja Šmite, Nils Brede Moe, Pär J. Ågerfalk, Agility Across Time and Space:
      If each pair works on 10 pomodoros per day, the total team capacity is 30 pomodoros per day.
    • 2013, Tom Chatfield, Netymology: From Apps to Zombies:
      Each cycle of 25+ 5 minutes is defined as a 'pomodoro', and the idea of 'doing pomodoros' – usually in sets of four – has become standard practice among many programmers. It has also become a technique used outside of computing circles: a practice that's emblematic of the influence of the hacking mentality on life as a whole.
    • 2014, Graham Allcott, A Practical Guide to Productivity:
      Break the task down into 25-minute dashes (pomodoros). How many pomodoros do you think you'll need to complete the activity?


Italian Wikipedia has an article on:
Wikipedia it

Alternative forms[edit]


Univerbation of pomo (apple) +‎ d' (of) +‎ oro (gold), literally golden apple. Possibly owing to the fact that the first varieties of tomatoes arriving in Europe and spreading from Spain to Italy and North Africa were yellow.[1] Earliest attestation (of the archaic plural form pomi d'oro) goes back to Matthiolus (1544).[2]

A red strain was later developed in Moorish Africa, which came to be known in Italy as pomo dei mori (apple of the Moors).[3]


  • IPA(key): /ˌpo.moˈdɔ.ro/[4]
  • (file)
  • Rhymes: -ɔro
  • Hyphenation: po‧mo‧dò‧ro


pomodoro m (plural pomodori or pomidoro or (popular) pomidori)

  1. tomato
    salsa di pomodorotomato sauce
    pasta al pomodoroan Italian food typically prepared with pasta, olive oil, fresh tomatoes, basil, and various other fresh ingredients. See pasta al pomodoro on Wikipedia.Wikipedia
    • 1895, Pellegrino Artusi, “Conserva di pomodoro senza sale [Saltless tomato preserves]”, in La scienza in cucina e l'arte di mangiar bene [Science in the Kitchen and the Art of Eating Well], 2nd edition, Florence, page 418:
      Prendete pomodori di campo, perchè quelli d'orto sono più acquosi, e preferite i piccoli ai grandi.
      Take field tomatoes, as those from the garden are too watery, and choose small ones over large ones. (Baca, Murtha; Sartarelli, Stephen, transl. [2003; first published 1997][6], University of Toronto Press)

Derived terms[edit]


See also[edit]


  1. ^ Estabrook, Barry (2012) Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit[1], page 5
  2. 2.0 2.1 Peralta, Iris E.; Spooner, David (2006), “History, Origin and Early Cultivation of the Tomato”, in Maharaj K. Razdan; Autar K. Mattoo, editors, Genetic Improvement of Solanaceous Crops[2], volume 2, CRC Press, page 15
  3. 3.0 3.1 Hill, Mark Douglas (2012) The Aphrodisiac Encyclopaedia: A Compendium of Culinary Come-ons[3], Random House
  4. ^ pomodoro in Dizionario Italiano Olivetti, Olivetti Media Communication
  5. ^ Enciclopedia economica accomodata all'intelligenza[4], volume 2, Torino, 1861, page 766

Further reading[edit]

  • pomodoro in Treccani.it – Vocabolario Treccani on line, Istituto dell'Enciclopedia Italiana