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
