Tomatomeat

Tomatomeat is a term used to describe recipes and products that fuse tomato and meat flavors. In culinary usage, it most often refers to dishes in which ground meat is cooked with a tomato-based sauce or glaze, producing a combination where tomato provides acidity, sweetness, and body to the meat.

The word is a portmanteau of tomato and meat. There is no single standardized recipe; the term appears in modern cookbooks, menus, and food blogs to describe a family of dishes rather than a specific product.

Common forms include meat sauces such as Italian-style ragù or bolognese, where tomatoes form the sauce base; meatloaf with tomato glaze; and meatballs simmered in tomato sauce. It is also used for chili and other tomato-rich meat dishes, as well as some ready-to-eat products marketed under "tomatomeat" brands.

Variations emphasize different tomato preparations—fresh, canned, crushed, or paste—and different meats, including beef, pork, or poultry. Some vegetarian or vegan products use tomato flavors to mimic meat textures, but traditional tomatomeat dishes rely on real meat.

Nutritionally, tomatomeat provides protein and minerals from meat, with vitamins, lycopene, and fiber from tomatoes. Preparation methods that involve added fats, sugars, or high sodium levels can affect healthfulness.