Ingredients from A to Z

Tomato concentrate is a thick product made from cooked and strained tomatoes with most of the water evaporated out. It has an intense, rich flavour with pronounced acidity and natural sweetness. In Czech cuisine it is traditionally known as rajský protlak and forms the base of classic tomato sauces for svíčková, beef goulash, and many other dishes. In the kitchen it is typically briefly sautéed in oil or butter to reduce acidity and release a deeper aroma. It is sold in cans or tubes and keeps well. It is less concentrated than tomato paste but thicker than tomato purée, making it a versatile all-round option.

Tomato frito is a thick Spanish tomato sauce traditionally prepared by slowly sautéing tomatoes with olive oil, onion, and spices. Unlike ordinary tomato paste, it has a richer, sweeter, and more complex flavor due to the caramelization of the vegetables during cooking. In the kitchen, it serves as a base sauce for a wide variety of dishes, it is used on pizza, pasta, as a base for rice dishes, and in traditional Spanish recipes such as arroz al horno. It is sold in cans and cartons and is a pantry staple of Spanish cuisine. It can also be used as a dip or as a starting point for more complex sauces.

Tomato juice is a pressed or extracted juice from fresh tomatoes, sometimes produced from concentrate. It has a bold, slightly tangy and refreshing flavour with a natural sweetness. In the kitchen it serves as a base for soups, sauces and braised dishes. It is also popular as a standalone drink served chilled, sometimes seasoned with salt, pepper or Tabasco. It is one of the key ingredients in the classic Bloody Mary cocktail. Thanks to its high content of lycopene, vitamin C and antioxidants, it is considered very beneficial for health. It also works well in meat marinades or as a base for shakshuka.

Tomato juice is a refreshing drink made by pressing or blending ripe tomatoes, often seasoned with salt, lemon juice, or spices. It has a bold, slightly tangy and savory flavor and a rich red color. Beyond being enjoyed as a drink on its own, it is widely used in the kitchen, it is the key ingredient in the classic Bloody Mary cocktail and is added to soups, sauces, stews, and marinades. It is naturally rich in vitamin C, lycopene, and potassium. It pairs easily with herbs, hot sauce, or Worcestershire sauce to create bolder flavor profiles.

Tomato paste is a thick concentrate made from cooked and blended tomatoes with the skin and seeds removed. It is produced by long, slow cooking, which gives it a very intense, deep and slightly sweet flavour. It is used in small amounts as a base or flavouring for sauces, soups, stews, chilli or pizza. Adding just a spoonful to a dish provides a rich tomato aroma and a beautiful deep red colour. It has a long shelf life and, once opened, should be stored in the refrigerator covered with a thin layer of oil. Tomato paste is a staple ingredient in Mediterranean, Italian and Middle Eastern cuisines.

Rajčatový protlak je hladká, hustá pasta vyrobená z čerstvých nebo vařených rajčat. Liší se od rajčatového pyré nižší koncentrací, je méně hustý a má jemnější chuť. Používá se jako základ pro omáčky, polévky, ragú a mnoho pokrmů z mediteránní a světové kuchyně. Přidává přirozenou sladkost a příjemnou kyselost do jídel. Prodává se v plechovkách, sklenicích nebo Tetra Pak kartonech. Během vaření se protlak obvykle krátce osmaží na oleji, aby se prohloubila jeho chuť. Lze ho také připravit doma z čerstvých, plně zralých rajčat vařením a lisováním přes síto.

Tonic water is a carbonated soft drink with a distinctive bitter flavor derived from quinine, which is extracted from the bark of the cinchona tree. Originally used as a malaria preventative in tropical regions, it has become a beloved staple of bar culture. It is best known as the mixer in the classic gin and tonic cocktail. In the kitchen, tonic water is used not only as a drink but also as an ingredient in frying batters, the carbon dioxide it contains gives fried foods a lighter, crispier texture. It also works well in marinades or as a base for fruity cocktails with vodka or rum.

Tortellini are small stuffed pasta typical of the northern Italian region of Emilia-Romagna, particularly associated with the cities of Bologna and Modena. Their distinctive ring shape, formed by folding a square of pasta around a filling, is the result of centuries of culinary tradition. The classic filling consists of meat (pork, prosciutto), ricotta, or Parmesan. They are served in broth, with cream sauce, tomato sauce, or simply with butter and sage. Vegetarian variations with different fillings also exist. They are a popular ingredient in soups, baked dishes, and as a standalone main course.

A tortilla is a thin, flatbread of Mexican origin, traditionally made from corn or wheat flour. Wheat tortillas are especially popular in northern Mexico and the United States, while corn tortillas are a staple in central and southern Mexico. They serve as the base for burritos, quesadillas, tacos, wraps, and enchiladas. Their mild, neutral flavour makes them the perfect vehicle for a wide range of fillings, including meat, vegetables, cheese, and beans. Ready-made tortillas are widely available in stores, but they can also be easily prepared at home from flour, water, fat, and salt.

Tortilla chips are crispy fried or baked snacks made from corn tortillas. The dough is shaped into triangles or other forms and then deep-fried in oil or baked until golden. The result is a light, crunchy snack with a distinctive corn flavour and a lightly salted taste. They are best known as a staple of Mexican and Tex-Mex cuisine, typically served with guacamole, salsa, or melted cheese dip. They also work as the foundation for nachos, topped with melted cheese, jalapeños, and other ingredients. Available in many flavoured varieties in stores, they can also be easily baked at home using ready-made tortillas.

Tricolor fusilli are a type of pasta shaped like spiral propellers, made from three varieties of dough with different colors, typically plain (white), spinach (green), and tomato or bell pepper (red). They belong to the grains and legumes category as they are made from wheat flour. In the kitchen, they work well in both hot and cold dishes, they are excellent in pasta salads, baked casseroles, and as a side dish with sauces. Their spiral shape is perfect for catching thicker sauces. The colorful appearance is especially appealing to children and adds a visually attractive touch to any meal.

Tripe is offal derived from the fore-stomachs of cattle, the most commonly used parts are the rumen, reticulum, and omasum. It is a traditional ingredient in European and world cuisines and forms the basis of beloved dishes such as Czech tripe soup, Italian tripe alla romana, and Spanish callos. Before cooking, tripe must be thoroughly cleaned and simmered for a long time to become tender, it has a firm texture and a distinctive, pronounced aroma. When properly prepared, it has a springy yet pleasantly chewy texture. Tripe is a rich source of protein, collagen, and essential minerals.