The Difference Between Tomatoes

Even cherry tomatoes come in different shapes, colors, and tastes. Mixed together, they are gorgeous.

Ever get overwhelmed with all the tomato shapes and colors? Me too.

It can be hard to pick out a tomato these days.

You walk the farmer’s market or the grocery store, and there are so many choices.

Are all tomatoes equal?

This is a good question, and after trying living with a farmer who is obsessed with them, I can tell you that the answer that THAT question is unequivocally NO.

Tomatoes are not equal.

They each have their place and “best use,” and today’s article is meant to give you a basic working knowledge of how to identify and use these summer staples.

Roma tomatoes:

These are also called “plum tomatoes” because of their oval plum shape. They have a meaty texture due to their low water content. So they are great for making sauces, canning whole, or roasting (since there’s less water to boil off). However, this means Romas tend to be short on juice and flavor, so if you’re looking for a flavor-bursting tomato to top your sandwich, or you want to make a large batch of tomato juice, this is not the tomato for you.

I use Romas every year to make pizza sauce. This year, I plan to slow-roast several batches in my oven on a sheet pan (cut in half) at 200 F, to make “oven-roasted tomatoes,” which can be stored in a Mason jar or Ziplock bag for later use.

Best uses: tomato sauce, pizza sauce, pizza topping, sun-dried tomatoes, salads

Note: There is an heirloom Roma variety called a “Striped Roma” or the “San Marzano” tomato which has more tomato flavor.

Globe Tomatoes:

These are the standard “beefsteak” round tomatoes that you likely see most often at a farmer’s market. They have a lot of juice, big size, and a nice basic tomato flavor, so they are great for a basic BLT sandwich. I also use these as my standard “canning” tomato for soups, chili, and pasta dishes.

Best uses: canning, salsa, sandwiches, soups, chili, bruschetta

Cherry or Grape Tomatoes:

These little mini-tomatoes have a flavor-burst, and are perfect for snack-size eating. They come in lots of different colors and flavors and  have a high water content. We grow Chocolate Cherries, Sun Sugars (the sweetest, orange in color), Sun Peach (a reddish-pink), and the  basic orange cherry tomato.

Similar to the cherry tomatoes, grape tomatoes are more oval in shape and tend to be a bit less juicy. They also come in many colors.

Because of their high flavor punch, I like to use these beauties to eat out of hand, in a salad, and to roast. I do not recommend using them for making sauce due to their high water content, but if you’re willing to put in the extra time to peel them and evaporate all that moisture, by all means go for it.

Best uses: hand snacking, roasting, salads

Heirloom tomatoes:

Misshapen, full of cracks and imperfections, and handicapped by a short shelf-life, these tomatoes have one major advantage: the best-flavor hands-down. Heirlooms come from “open-pollinated” seed that has passed down through the generations — without hybridizing — and so they reflect Mother Nature’s work at its finest.

These tomatoes often have cracks, so you might be tempted to pass them by or call them “ugly.” You would be making a grave mistake.

I always prefer an heirloom variety when prepping a salad or making sauce. Even canning tomatoes, I’ve tried using heirlooms. I will often get more juice in the jar, but the flavor in my soups is bar-none.

Farmer Kurt has tried a LOT of different heirlooms over the years. In fact you might say he’s obsessed. He buys more tomato seed varieties than any other seed. They each have their own unique flavor and strengths. Try them all and see which one becomes your favorite.

Best uses: wherever you want flavor! Raw, salsa, sandwiches, salads, sauce, canning, roasting, bruschetta, burgers