Our Favorite Tomato Varieties

May 06, 2013
Photo: Randy Mayor
Tomatoes are the summer stars of the garden.
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Spectacular Tomato Varieties

Photo: Johnny Miller
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  

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Striped Roman Tomatoes

Photo: Randy Mayor
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.

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Green Zebra Tomatoes

Photo: Randy Mayor
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.
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Chocolate Cherry Tomatoes

Photo: Randy Mayor
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.

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Cherokee Purple Tomatoes

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

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Spear's Tennessee Green Tomatoes

Photo: Randy Mayor
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.
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German Pink Tomatoes

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

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Roma Tomatoes

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

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Garden Peach Tomatoes

Photo: Randy Mayor
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.
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Costoluto Genovese Tomatoes

Photo: Randy Mayor
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.

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Green Doctors Tomatoes

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

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Arkansas Traveler Tomatoes

Photo: Randy Mayor
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.
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Red Fig Tomatoes

Photo: Randy Mayor
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.

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Bonnie Best Tomatoes

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

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Flame Tomatoes

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