Tomatoes come in a dizzying array of sizes and shapes. However, there are just 4 general categories of this favourite homegrown fruit. Categorized by size plus culinary use, each type of tomato fills a unique role in the kitchen.
Cherry Tomatoes
Small enough to pop in your mouth for a garden-side snack, cherry tomatoes are packed with flavour. These bite-sized fruits are available in hues ranging from yellow to almost black, with a host of new striped and mottled cultivars on the market.
They are easy to pick, exceptionally productive and are usually the first tomatoes to ripen in summer. They are the perfect size for salads or to eat alone as a snack. They’re also well suited for skewers, kebabs and as a lunch box snack.
Salad Tomatoes
Salad Tomatoes form 5 – 7.5 cm diameter fruit, perfect for slicing on sandwiches or chopping into salads. They are usually a little tarter and juicier than cherry tomatoes or beefsteak tomatoes, with some acid to balance their sweetness.
Roma or Paste Tomatoes
Roma tomatoes are larger than cherry tomatoes but not large enough to be used for slicing. They are naturally sweet and juicy, with a cylindrical shape, dense meaty flesh and few seeds, making them a solid choice for canning or making sauces.
They are mainly from the determinate style of tomato, which means that they offer up a generous amount of tomato’s at the same time. This is another useful attribute for sauce making.
Beefsteak tomatoes
Beefsteak tomatoes are large, sturdy, and firm enough to hold their shape when being thinly sliced. They are perfect to slice up for sandwiches and hamburgers.
These large tomatoes, some weigh as much as a kilo, make perfect burger toppings and sandwich filler.They are characterized by their juicy, meaty flesh and mild flavour and make a summertime favourite around the grill.