Tomato Varieties Guide

Tomayto, tomahto. I don't know about you, but I've never been too experimental with tomatoes. I used to buy cherry tomatoes for my salads and beefsteak tomatoes for well, pretty much every other cooking need. Boy was I missing out! I've discovered so many different varieties over the years and they are all so different in taste and texture. Most varieties are in season from June-September, so be on the lookout next time you're at the farmer's market or grocery store! Here's a basic guide to the taste and texture of the most common varieties:

Beefsteak Tomatoes:

Classic and most commonly used tomato. Thick, juicy and meaty.

Pearl Tomatoes:

Pearl Tomatoes are tender with a thinner skin and hardly any seeds.

Red Heirloom Tomatoes:

Red (or pink) varieties have that classic tomato flavor, and a balance of both acid and sweet.

Yellow Heirloom Tomatoes:

Orange and yellow varieties have a mild sweet flavor with the lowest acid content of all heirloom tomatoes

Green Heirloom Tomatoes:

Lower in acid than red tomatoes. Often sweet and tart.

Cherry Tomatoes:

Small tomatoes that are sweet juicy and tend to be less mealy than larger varieties.

Roma Tomatoes:

These varieties have less seeds than other tomatoes. Their meatiness makes them great for tomato sauce.

Purple Heirloom Tomatoes:

These often are maroon or brown in color, and are more acidic than green or yellow varieties. They have an almost smoky-sweet flavor profile.

Enjoy!

Sam Swensen & Suja Juice