It’s tomato season in New Jersey and there is nothing better than one that is homegrown. But which ones are best for sauces? And which ones are best raw or for snacking? Let’s look at some of the different tomato varieties and explore their uses.
HEIRLOOM TOMATOES
Heirloom tomatoes come in a wide range of sizes and colors and most agree that they have the best flavor of all varieties. Heirlooms do not contain any genetically modified organisms and must be bred with open-air pollination. To make the best use of this flavorful tomato and let their taste shine through, you can serve them in a tomato salad or as an appetizer with some salt, oil, and fresh mozzarella.
BEEFSTEAK TOMATOES
Beefsteaks are your big, meaty tomatoes that can weigh in at a pound or more, with a 6-inch diameter, and can come in more than 350 varieties. They have a touch of sweetness but are relatively mild, and are great when sliced for sandwiches or burgers, or even on their own with a little salt. Because of their high water content, they are not the best tomato to cook with, as it will take a lot of time to reduce the sauce to the right consistency.
BUSH TOMATOES
Bush tomatoes are like baby Beefsteaks. They are round tomatoes, about the size of a racquetball, and have a thick skin. They tend to “pop” when bitten into and have a rich flavor and juicy texture, and are perfect as bite-sized wedges perfect for salads or snacking.
PLUMS OR ROMAS
Plum (also known as Roma) tomatoes are the best tomatoes to cook with. These oblong shaped tomatoes have thin skins and relatively low water content. They also have fewer seeds, so are great for sauces, stews, tomato paste, and quick cooking dishes where you want to avoid adding excess moisture. And they are perfect for bruschetta! Because of the lower water content, they have a longer shelf life than other tomatoes.
CHERRY TOMATOES
These little round cherry-shaped tomatoes are delicious in salads or as a healthy snack. They are typically the most delicate and complex of the small tomatoes. They come in several variations, including red, yellow, orange and sometimes even purple. These tomatoes are super sweet with thin skins and great flavor. They can also be used for a quick sauce, or you can add a little sauce and grill them.
GRAPE TOMATOES
Grape tomatoes are often confused with cherry tomatoes. They’re equally small, but they’re more oval in shape – like a grape! Like the cherry tomato, they are good on salads or as a snack, but they have a slightly thicker skin, so they hold onto their texture if roasted in the oven or tossed in with pasta.
GREEN, YELLOW AND ORANGE TOMATOES
Green tomatoes (those that ripen to a gentle shade of green) offer a somewhat spicy taste. Yellow tomatoes tend to be sweeter and slightly less acidic, with a mild flavor. And orange tomatoes have a mild fruity and less acidic flavor than other tomatoes. Each of these colorful tomatoes are generally too mild to withstand much cooking, so should be served raw on a platter, possibly drizzled with olive oil and salt.
At Yard2Kitchen, we continue to enjoy the season’s bounty of tomatoes in all varieties. If you are interested in having your own backyard organic garden full of your favorite tomatoes in 2023, please Contact Us.
Sources:
https://www.thedailymeal.com/cook/best-uses-different-varieties-tomatoes
https://thecookful.com/what-is-the-best-type-of-tomato-to-use/