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Tomato Varieties
Topic Started: Sep 5 2015, 05:01 PM (18 Views)
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Tomato varieties are roughly divided into several categories, based mostly on shape and size.



  • "Slicing" or "globe" tomatoes are the usual tomatoes of commerce, used for a wide variety of processing and fresh eating.
  • Beefsteak tomatoes are large tomatoes often used for sandwiches and similar applications. Their kidney-bean shape, thinner skin, and shorter shelf life makes commercial use impractical.
  • Oxheart tomatoes can range in size up to beefsteaks, and are shaped like large strawberries.
  • Plum tomatoes (Roma), or paste tomatoes (including pear tomatoes), are bred with a higher solids content for use in tomato sauce and paste, and are usually oblong.
  • Pear tomatoes are pear-shaped, and are based upon the San Marzano types for a richer gourmet paste.
  • Cherry tomatoes are small and round, often sweet tomatoes generally eaten whole in salads.
  • Grape tomatoes, a more recent introduction, are smaller and oblong, a variation on plum tomatoes, and used in salads.
  • Campari tomatoes are also sweet and noted for their juiciness, low acidity, and lack of mealiness. They are bigger than cherry tomatoes, but are smaller than plum tomatoes.

Edited by Entity, Sep 5 2015, 05:03 PM.
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