The Italian word for tomato is pomodoro (pronounced poh-moh-DOH-roh). If you have ever ordered a pizza in Italy or browsed an Italian cookbook, you have likely encountered this word. Whether you are a language learner, a traveler, or a home cook trying to follow an authentic recipe, mastering pomodoro and its related terms will make your Italian conversations more natural and your culinary adventures more rewarding. But beyond the simple translation, learning how to say tomato in Italian opens a door to understanding Italian food culture, regional dialects, and even a bit of linguistic history. This guide walks you through the correct pronunciation, plural forms, common expressions, and cultural nuances so you can use the word with confidence.
Short version: it depends. Long version — keep reading.
The Basic Translation: Pomodoro
In standard Italian, the singular word for tomato is pomodoro. It is a masculine noun, so you will use the article il before it: il pomodoro. Consider this: the plural form is i pomodori. This is the term you will see on menus, in grocery stores, and in most written Italian.
- Il pomodoro è rosso. (The tomato is red.)
- Vorrei due pomodori, per favore. (I would like two tomatoes, please.)
- La salsa di pomodoro è pronta. (The tomato sauce is ready.)
A common mistake among beginners is to assume the Italian word is similar to the Spanish tomate or the French tomate. In real terms, it is not. Because of that, Pomodoro is unique, and using tomate in Italian will likely confuse your listener. Stick with pomodoro for clear communication.
Pronunciation Guide
Italian pronunciation is relatively consistent, but the stress in pomodoro falls on the third syllable: po-mo-DO-ro. The “o” sounds are open and round, similar to the “o” in the English word “more” but shorter. The “r” is lightly rolled.
- po – like “poh” (short o)
- mo – like “moh” (short o)
- DO – like “doh” but with stronger emphasis and a slightly open o
- ro – like “roh” with a tapped r
Put together: poh-moh-DOH-roh. Practice saying it slowly, then speed up. Now, avoid saying poh-moh-DOR-oh with stress on the second syllable—that sounds unnatural to Italian ears. A good trick is to repeat pomodoro while clapping on the “DO” syllable.
The Literal Meaning: “Golden Apple”
The word pomodoro comes from pomo (fruit or apple) and d’oro (of gold). When tomatoes first arrived in Europe from the Americas in the 16th century, many varieties were yellow or golden, not red. Italians called them pomo d’oro—golden apple—because they looked like round, golden fruits. Over time, the phrase merged into the single word pomodoro. This history explains why the word does not resemble “tomato” at all: it describes the fruit’s appearance rather than its original name Small thing, real impact..
Interestingly, in some Italian regions, you may still hear pomo d’oro used poetically or in older texts. But in everyday speech, pomodoro is the standard. This etymology also helps you remember the spelling: pomo + doro (without the apostrophe in the combined form).
And yeah — that's actually more nuanced than it sounds.
Plural and Related Forms
Knowing the plural is essential for shopping and cooking. As covered, i pomodori means “the tomatoes.” Here are other useful forms:
- Un pomodoro – a tomato
- Dei pomodori – some tomatoes
- Pomodoro maturo – ripe tomato
- Pomodoro acerbo – unripe tomato
- Pomodoro secco – dried tomato (often pomodori secchi in plural)
- Pomodoro pelato – peeled tomato (common in canned form: pomodori pelati)
- Pomodorino – cherry tomato (literally “small tomato”)
- Pomodoro ciliegino – cherry tomato (another common term, from ciliegia meaning cherry)
The diminutive pomodorino (plural pomodorini) is widely used for small, sweet tomatoes. Plus, you will see it on restaurant menus for dishes like spaghetti ai pomodorini—spaghetti with cherry tomatoes. Another variant is pomodorino di Pachino, a protected cherry tomato from Sicily.
Common Phrases and Collocations
Italian uses pomodoro in many fixed expressions. Here are a few to learn:
- Salsa di pomodoro – tomato sauce
- Passata di pomodoro – tomato puree (often strained)
- Concentrato di pomodoro – tomato paste
- Succo di pomodoro – tomato juice
- Insalata di pomodori – tomato salad
- Pomodoro ripieno – stuffed tomato
- Pomodori al forno – oven-baked tomatoes
- Pomodoro e basilico – tomato and basil (a classic pairing)
Notice that in compound nouns, pomodoro usually stays singular even when referring to a sauce made from many tomatoes: salsa di pomodoro (not salsa di pomodori). This is a subtle rule of Italian grammar—the
Beyond its linguistic roots, the term carries a practical dimension in everyday life. When you reach the market, look for
look for fruits that feel heavy for their size, with taut, glossy skin and no soft spots or bruises. A good tomato should yield just slightly under gentle pressure and release a sweet, green scent near the stem. In season—roughly June through September—market stalls often carry labels such as biologico (organic), a km zero (locally grown), or prodotto in Italia, along with named varieties like cuore di bue (oxheart), San Marzano, datterino, and grappolo
