Tomato is the edible, often red fruit/berry commonly known as a tomato plant. The species originated in the South American Andes and it is used as a food originated in Mexico, and spread throughout the world. Its many varieties are now widely grown, sometimes in greenhouses in cooler climates. Tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks. Botanically a fruit rich in lycopene, it is considered a vegetable for culinary purposes and has may have beneficial health effects
Tomato paste is a thick paste made by concentrating tomatoes to reduce moisture, straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate. In contrast, tomato purée is a liquid with a consistency between crushed tomatoes and tomato paste, and consists of tomatoes that have been boiled briefly and strained.
Carrot is a root vegetable, usually orange in colour, though purple, red, and yellowish varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. Carrots are widely used in many cuisines, especially in the preparation of salads, pulps and juices as a tradition in many regional foods. Carrots are available throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavourful. Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter.