Beefsteak tomatoes

Beefsteak tomatoes are notable for their size—they can weigh more than a pound each, with a diameter of six inches or more—and their texture. They have relatively small seed cavities compared to other tomatoes, giving them a higher ratio of flesh to juice and seeds.

Beefsteaks come in a huge range of varieties and colors. While you’ll most often see red tomatoes labeled simply as “beefsteak,” they can also be pink, yellow, green, white, or multicolored. Popular heirloom varieties like Brandywine, Cherokee Purple, and Black Krim are all considered beefsteaks.

Their hefty size and high flesh-to-seed ratio make them ideal for BLTs, burgers, tomato toast, and any situation where you want thick slices that won’t immediately collapse.

Tomato Toast With Chives and Sesame Seeds

Sprinkle the chives, sesame seeds, and flaky salt with abandon.

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Plum tomatoes

Also known as Roma or paste tomatoes, plum tomatoes are oval-shaped and smaller than beefsteaks. They have a lower water content than many other tomato varieties, with dense flesh that makes them particularly well-suited for cooking.

These are the tomatoes you’ll see all over Italy, with San Marzano being the most famous variety. They’re less about juicy tomato sandwiches and more about concentrated tomato flavor—the kind that clings to pasta, melts into braises, and turns into silky sauces.

Pasta With Fresh Tomato Sauce

When peak tomatoes hit, this no-cook pasta sauce is the easiest way to turn them into dinner.

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Baby tomatoes

Baby tomatoes include cherry, grape, and cocktail varieties. Cherry tomatoes are small, round, thin-skinned tomatoes that burst with juice when you bite into them. They’re usually very sweet, have a high water content, and come in a wide range of colors.

Grape tomatoes are more oblong, with thicker skins and less water than cherry tomatoes, which helps them last longer.

Cocktail tomatoes are larger than both grape and cherry tomatoes but still fall into the sweet, snackable category. Many commercial cocktail tomatoes are greenhouse-grown and available year-round, making them one of the more reliable fresh tomato options outside peak season.

Slow-Cooked Cherry Tomatoes With Coriander and Rosemary

Douse cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness.

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More tomato varieties worth knowing

San Marzano tomatoes

When it comes to sauce, San Marzano tomatoes are the gold standard. Originally grown in Italy, they’re a renowned variety of plum tomato prized for their dense flesh, relatively low seed count, balanced acidity, and rich flavor. Canned San Marzanos are a popular choice for making pomodoro and pizza sauce.

The little black dress of Italian-American cooking. This recipe is from Palizzi Social Club in Philadelphia, PA.

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Campari tomatoes

Campari tomatoes are a small hybrid variety known for their sweetness, juiciness, and relatively low acidity. Typically sold on the vine, they’re excellent in salads, sandwiches, pasta dishes, and anywhere you’d want a reliable fresh tomato.

Green tomatoes

Green tomatoes can be either unripe red tomatoes or varieties that remain green even when fully ripe. Unripe green tomatoes are firm, tart, and ideal for frying or pickling, while ripe green heirlooms tend to be softer, sweeter, and more complex. Use the fully ripe heirlooms anywhere you’d use any other type of tomato.

For the best fried green tomatoes, swap cornmeal for a crispy panko crust, then serve with a creamy sauce or tuck them into a pimento cheese sandwich.

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Yellow and orange tomatoes

Yellow and orange tomatoes often taste sweeter and less acidic than red varieties, with a mellow, fruity flavor. They’re especially good in fresh salads, where their color can stand out amongst darker varieties and leafy greens.