Beefsteak: Known as a slicing tomato, this large, ribbed, pumpkin-shaped type is common at farmers' markets. Because its characteristic flavor balances sweetness and acidity, it's great for eating raw. It also maintains its shape and flavor when cooked.
Globe: This is the kind you usually find in grocery stores. A medium-sized, firm, juicy tomato similar to the beefsteak, it also has a good balance of sweetness and acidity. It's best raw, so reserve globe tomatoes for salads, cold sandwiches, or eating over the kitchen sink.
Plum: Also called Roma or Italian, this egg-shaped red or yellow tomato is not as sweet or acidic as the beefsteak and globe varieties. Plum tomatoes have lower water content and fewer seeds, so they are especially good for cooking and canning. Plum are the best year-round supermarket tomatoes.
Heirloom: These tomatoes are old or original tomato varieties that fell out of production and have been reintroduced in recent years. They are open-pollinated and are not genetically altered to suit modern commercial production. Look for heirloom tomatoes at farmers' markets, or grow your own. Flavors vary widely among the hundreds of types, and there are myriad colors, shapes, and sizes. Among the best-loved varieties: mortgage lifter, brandywine, Arkansas traveler, Cherokee, and zebra.
Green tomatoes: Picked before ripe, they have a sharp, tart taste and firm flesh, which makes them excellent for frying, broiling, and stewing. You don't want to eat them raw, but cooking green tomatoes softens the flesh and tempers the acidity.
Cherry: This term refers to a family of tomatoes, which includes several types and colors, all of which are about an inch in diameter and similar in flavor. The defining difference among the members of this family is their shape. They include the following three varieties:
Cherry also refers specifically to a small round type. Available in red, orange, green, or yellow, they taste similar to beefsteak and globe tomatoes but have a more pronounced sweetness. They're often good during winter months. Try them in salads or quick sautés. Use as a garnish, or eat them out of hand. Cut them in half so they'll be easier to eat.
Grape tomatoes have a more elliptical shape, similar to a grape, and are almost always red. They have a more intense sweetness than the cherry kind, balanced by a subtle acidity. For the best flavor, look for grape tomatoes that are no larger than an inch in diameter. If they're larger, they'll have a higher water content and a diluted taste.
Pear tomatoes are shaped liked small pears or teardrops. They are best eaten raw, but you can cook them briefly to finish a sauce or toss with pasta. Pear tomatoes are a bit smaller than cherry and have a flavor similar to grape tomatoes. They're available in yellow, red, and orange.
