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:
Classic and most commonly used tomato. Thick, juicy and meaty.
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.
Small tomatoes that are sweet juicy and tend to be less mealy than larger varieties.
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.
Sam Swensen & Suja Juice