Our Favorite Tomato Varieties

Tomatoes are the summer stars of the garden.

Spectacular Tomato Varieties

Photo: Johnny Miller

Spectacular Tomato Varieties

Spectacularly colored fruit, bursting with juices both sugary and acidic, underscored by meaty texture that delivers real depth of flavor–tomatoes are the stars of the garden. Our garden's selection ran the gamut: superabundant cherries, dense paste tomatoes, and beefy slicers—in a glorious rainbow of colors. Chopped up for an herby salad or veggie pasta, or mixed into ultramoist cupcakes (no kidding), our tomatoes show how one perfect ingredient makes simple fare sublime.

See More: Fresh Tomato Recipes  

Striped Roman Tomatoes

Photo: Randy Mayor

Striped Roman Tomatoes

This paste tomato, with pretty yellow splotches, is at its best when cooked down. It has meatier flesh and less seedy liquid than other types.

Green Zebra Tomatoes

Photo: Randy Mayor

Green Zebra Tomatoes

The green zebra variety has vibrant green and yellow stripes when mature, with lime-green, juicy, tart flesh. The bold color makes it perfect for mixed tomato salads and platters.

Chocolate Cherry Tomatoes

Photo: Randy Mayor

Chocolate Cherry Tomatoes

These are as close to candy as tomatoes get. Kids love them: The chocolate color adds a fun factor. Highly prolific: One plant yields loads.

Cherokee Purple Tomatoes

Photo: Randy Mayor

Cherokee Purple Tomatoes

One of the most widely available heirlooms, these huge fruits—up to a pound or so each—have deep, winey flavor.

Spear's Tennessee Green Tomatoes

Photo: Randy Mayor

Spear's Tennessee Green Tomatoes

This big slicing variety—about 8 to 10 ounces—is sweet but well balanced, with acid and citrus notes. An all-time favorite for heirloom tomato fans.

German Pink Tomatoes

Photo: Randy Mayor

German Pink Tomatoes

These rich, sweet, full-flavored slicers boast some heft, weighing over a pound each.

Roma Tomatoes

Photo: Randy Mayor

Roma Tomatoes

The ultimate paste tomato, a fantastic all-purpose cooking fruit. Make batches of marinara for the cold months ahead with this meaty-fleshed classic.

Garden Peach Tomatoes

Photo: Randy Mayor

Garden Peach Tomatoes

A garden peach tomato is distinctive for its fuzzy skin that turns gold with touches of rosy blush as it ripens. Soft flesh makes it a great candidate for blended dishes like gazpacho.

Costoluto Genovese Tomatoes

Photo: Randy Mayor

Costoluto Genovese Tomatoes

The striking, deep red color matches the flavor: meaty, almost savory. This sturdy slicer can be served raw and minimally dressed, or stuffed and baked.

Green Doctors Tomatoes

Photo: Randy Mayor

Green Doctors Tomatoes

Our staff favorite: candy-sweet and so juicy and perfectly acid-balanced they dress themselves. They make a striking salad with Chocolate Cherries.

Arkansas Traveler Tomatoes

Photo: Randy Mayor

Arkansas Traveler Tomatoes

Round and rosy-cheeked, this medium-sized heirloom is the Campbell's Kid of tomatoes. Unlike some other heirloom tomatoes, the Arkansas Traveler resists cracking, so it's always an attractive specimen. Nicely balanced sweetness and acidity.

Red Fig Tomatoes

Photo: Randy Mayor

Red Fig Tomatoes

These fig/pear-shaped cherry tomatoes are most delicious when dried in a dehydrator or super-low oven (200° or less). The process turns them intensely sweet.

Bonnie Best Tomatoes

Photo: Randy Mayor

Bonnie Best Tomatoes

This substantial slicer usually weighs about half a pound. Solid and meaty, it has enough acid to can well. Great raw or cooked, too.

Flame Tomatoes

Photo: Randy Mayor

Flame Tomatoes

When sliced open, the flesh of this gorgeous tomato—also known as Hillbilly—matches the variegated skin color.

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http://www.cookinglight.com/food/in-season/tomato-varieties-00412000083078/