Tomatoes are a low-calorie vegetable (scientifically considered fruit) that are low in fat and have no cholesterol. They are rich in lycopene, a compound known to make skin less sensitive to UV light damage, and are anticipated for summer! Check out the mouthwatering varieties below, complete with culinary tips for each. We’re proud to source some of these varieties from local farms here in the Northeast each year.
As their name suggests, beefsteaks are the sturdiest, meatiest tomato in the tomato kingdom. Choose beefsteaks if you’re looking for big, thick slices that can stand up to your summer burger (and be large enough to cover the bun).
Cherry & Grape Tomatoes
Cherry and grape varieties offer sweet bursts of flavor in bite-sized packages. Broil cherry tomatoes and stir in chopped basil for a quick pasta sauce, or pack grape tomatoes as a healthy on-the-go snack.
Oval-shaped Romas are the tomatoes to select for sauces or other cooked dishes. They are fleshier and contain less water, resulting in thicker, richer sauces. Romas are also a great choice for topping a pizza or bruschetta.
Tomatoes on the Vine
Tomatoes harvested on the vine tend to have a fuller flavor and a deeper red color, indicating a riper fruit. Use these small, juicy tomatoes in salads or sandwiches.
Colorful displays of heirloom tomatoes, in hues from bright yellow to dark purplish-green, are now a common sight in many markets. “Heirloom” refers to the fact that these are old varieties that have not been bred for traits such as pest resistance or sturdiness. Because of this, these tomatoes tend to be delicate and sell at a premium price, but their exquisite taste is worth the splurge. Prepare them as simply as possible to fully appreciate their unique flavors.