When making pico de gallo, the tomatoes you choose play a crucial role in the overall taste and quality of the dish. You want tomatoes with a sweet, rich flavor, along with a thin skin and fewer seeds. The ideal choice for this recipe would be vine-ripened tomatoes. Their taste and texture perfectly complement the other ingredients in the dish. Another good option for tomatoes in pico de gallo is Roma tomatoes. They are less watery than most other tomato varieties, making your pico de gallo less soggy. When selecting your Roma tomatoes, look for the ripest, reddest, and juiciest ones available. You can also use beefsteak tomatoes, as they are large and meaty, making them easy to dice and adding a hearty texture to your pico de gallo. Always make sure to use fresh, ripe tomatoes, regardless of their type. Avoid using sad, pink tomatoes, as they will compromise the taste of your pico de gallo. Before chopping them up, don't forget to core your tomatoes and remove the seeds. This step will help maintain the dish's desired consistency.