Our Favorite Tomato Varieties
Tomatoes are the summer stars of the garden.
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
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.
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.
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.
One of the most widely available heirlooms, these huge fruits—up to a pound or so each—have deep, winey flavor.
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.
These rich, sweet, full-flavored slicers boast some heft, weighing over a pound each.
The ultimate paste tomato, a fantastic all-purpose cooking fruit. Make batches of marinara for the cold months ahead with this meaty-fleshed classic.
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.
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.
Our staff favorite: candy-sweet and so juicy and perfectly acid-balanced they dress themselves. They make a striking salad with Chocolate Cherries.
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.
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.
This substantial slicer usually weighs about half a pound. Solid and meaty, it has enough acid to can well. Great raw or cooked, too.
When sliced open, the flesh of this gorgeous tomato—also known as Hillbilly—matches the variegated skin color.