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6 Difference Tomato, Do You Know How To Eat ?

Not all tomatoes are created equal. Find out how to choose and use common tomato varieties, including beefsteak tomatoes, plum tomatoes, and cherry tomatoes, so you can grab exactly what you need for dinner.

Beefsteak Tomato

Best for: Eating raw.

As the name implies, these guys are large—with some weighing more than a pound. They come in a number of colors and have a bumpy exterior.

These are the tomatoes you will want on your next BLT. They are also a great starter plant if you want to grow tomatoes in your garden.

Plum Tomato

Best for: Salsa, tomato sauce and tomato paste.

Plum tomatoes are best known for their oval shape. They have less water than other varieties, so they are ideal for cooking. You might see them by a few other names too, like Roma or San Marzano.
Best for: Eating raw, sautéing or roasting.

Cherry Tomato

Cherry tomatoes are a tiny variety usually no bigger than 2 inches across. They are perfectly round with a smooth, thin skin.

These tomatoes are sweet, tangy and juicy, so they go well in a pasta salad. If you have to cook them, don’t overdo it, because they shine when mostly raw. You can roast them with olive oil if you want them warm.

Grape Tomato

Best for: Eating raw, sautéing or roasting.

Grape tomatoes look like tiny plum tomatoes. They are usually second-best to cherry tomatoes because they have thicker skins and aren’t as sweet.

You can usually interchange these with cherry tomatoes if you only have one kind of tomato on hand. Try them on a grilled pizza or sauté a handful in olive oil to create a chunky sauce for pasta.

Campari Tomato

Best for: Eating raw or roasting.

Camparis are known for their juiciness, sweetness, and low acidity. They are bigger than cherry tomatoes but smaller and rounder than plum tomatoes. You might also find them to be less mealy than other varieties.

Because of their sweetness, Camparis work well on bruschetta or over salad and mozzarella. You can cook them if you don’t mind your sauce being on the sweeter side.


Best for: Eating raw.

Kumatos are a specially bred tomato that looks green to reddish brown. They have more sugar than other varieties and a thick skin that gives them a longer shelf life.

These tomatoes would liven up a Caprese salad or a sandwich. When using them, think of them like extra large cherry tomatoes.

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