Tomato Plants and Seeds - Beefsteak, Cherry, Heirloom Tomatoes at Burpee Seeds - Burpee.com View all Vegetables Tomato Seeds and Plants The King of the Garden. Grow Burpee's tomato seeds and plants in your backyard. Shop our beefsteak , cherry , slicing , paste , and heirloom tomatoes at Burpee.com. Sort By: A champion ‘Roma’ tomato with unbeatable vigor, flavor, aroma and yield. $6.95 - $16.95 Super disease-resistant with sweet and acidic flavor. $6.95 - $16.95 Italian cherry tomato with full rich flavor. $3.95 - $16.95 Tasty Beefsteak with excellent disease resistance. $3.95 - $16.95 Scarlet, cherry-sized tomatoes produce long clusters right up to frost. $4.95 - $17.95 HEIRLOOM. Legendary, huge beefsteak consistently wins taste-tests. $4.95 - $17.95 The world's largest sauce tomato! $6.95 - $17.95 One of the greatest tomatoes of all time and still a best seller.

$5.95 - $17.95 Extra-large, extra-early tomatoes grow on a true bush. $5.95 - $17.95 The first tomato to ripen by Independence Day. $5.95 - $17.95 Rapidly becoming the most popular cherry tomato of all time. $5.95 - $17.95 Huge, tasty, red tomatoes, many 1 lb. each. $5.95 - $17.95 A huge pink beefsteak tomato with incredible heirloom flavor and very high yields. $6.95 - $17.95 Tomatoes bursting with sweetness, light, and a tingly-tangy ‘pop’ $7.95 - $17.95 Four different gourmet tomato plants. $16.95 - $19.95 Beats all other grape tomatoes in our taste tests. $6.95 - $17.95 The world's first seedless tomato! $7.95 - $16.95 Broad-shouldered, juicy, succulent French beefsteak loaded with rich flavor.

$7.95 - $17.95 Create a tasty culinary delight! $12.95 Grow fresh veggies in a limited space! $19.95 These veggies thrive in the heat of summer, and are perfect for southern climates! $20.95 Hepworth Farms | Organic Heirloom, Cherry, Field, Plum, Tomatillo, Husk and Specialty Tomatoes Red and Pink Tomatoes Arkansas Travel A medium-sized pink tomato that is smooth and a beautiful rose color. An excellent variety tolerant to heat and humidity; crack and disease resistant. Good flavor, a favorite of many. Beauty Has full, rich tomato flavor. BrandyMaster Pink Modern Strain of the classic Brandywine. BrandyMaster RED Modern Strain of the classic Brandywine. Brandywine Luscious flavor as “very rich, loud, and distinctively spicy.” The large fruits, often over 1 lb., have a deep pink skin and smooth red flesh. BrandyWine Pink (pink beauty) Excellent, complex flavor like a fine wine. The fruits tend to vary from round to boat shape. Brandywine RED Beefsteak-shaped fruit that are perfect for slicing.

The thin-skinned, pinkish-red tomatoes are flavorful but not acidic. Brandywine Red LANDIS VALLEY STRAIN Real Red Brandywine originating in 1885 from Chester County, PA: medium-sized 8 oz round, smooth red fruit that are juicy and loaded with intense tomato flavor. CONSTOLUTO FIORENTINO Fruit are juicy and flavorful for slicing but really shine when slow-roasted or cooked down into a rich sauce. Costaluto Genovese Italian Heirloom, large deep-red, juicy tomatoes are deeply ribbed - if you like the acid of a good Italian tomato, this is it. Our friends Allen ( from Parkslope Coop) and Julie (long-time family friend) LOVE this tomato so we want to grow it - even though it does not produce many #1 fruits! Cuor di Bue (Oxheart) 6-12 oz early Deep pink skin dark red flesh, amazing tasty. Marbonne Beautiful, deep red, ribbed tomatoes are borne on healthy plants. Flavor is among the best with smooth, soft texture. Marriage Genuwine Bright red slicer with well-balanced, old-time look and flavor. Moskovich 4-6 oz.

High Quality , early, luscious rich, semi-determinate. Prudence Purple Excellent, luscious, savory and sweet flavor -Vivid dark pink skin with crimson flesh…our favorite brandywine-type. Red Rose Cross between Brandywine and Rutgers produces good yields of 6 to 10 oz. delicious dark pink fruit. The tomato’s taste and texture is more like that of Brandywine. Red Pear Piriform Pear-shaped, superb, old-fashioned, juicy, sweet flavor. This heirloom from Italy should be picked when shoulders are still green. Riviera Italian Oxheart that has a mild flavor when eaten raw but makes a flavorful sauce. The meaty fruit is also good for stuffing. Black and Purple Tomatoes Real tomato taste, prolific yielder, novel black fruits are well formed, oval. Black Krim Exotic and muksy flavor, some say intense and smokey, this Russian heirloom has an intruiging appearance of violet brown and raspberry red, often with brown/green shoulders. This tomato must be picked while half green and still firm or it will loose its otherwise good texture. CHEROKEE CHOCOLATE Large Mahogany-colored variety has excellent flavor and beautiful large fruit.

Stabalized version of the beloved Cherokee Purple tomato with the similarly wonderful flavor. CHEROKEE PURPLE Dusky pink with dark shoulders and a mulitcould interior, this large heirloom has full flavor. Japanese BLACK Trifele 4-6 oz Pear shaped with burgandy color with excellent, rich flavor. Harvest when shoulders are still green for best taste. Marnero Flesh is very soft and has excellent flavor and texture. Nyagous Black 6-8oz round smooth fruit with an excellent, sweet yet full of that special black tomato richness. Yellow and Orange Tomatoes Excellent Sumptious Rich Flavor - Possibly the best-tasting yellow heirloom. Tangerine orangeOblate globe, smooth varying size. BrandyMaster YELLOW Modern Strain of the classic Brandywine, shiney fruits have firm yet juicy flesh with that rich tomato taste. BrandyWine Yellow Old-timer with rich flavor - finicky to grow but we do because we love the fruit when it does produce a sellable tomato (even though there are not that many)! Great White A “white” tomato, and the Great White is the best of them all.

The fruit is meaty with few seeds, a mild non-acid flavor, and creamy texture. Persimmon A persimmon-colored Russian heirloom beefsteak; high in flavor, low in acidity. Valencia Round, smooth 8-10 oz fruits have a sunny orange color with a full tomato taste. Green Tomatoes AUNT RUBY GERMAN Large green beefsteaks ripen to pale green with a tint of yellow and have a pink blush underneath that extends inside the flesh. The flavor is sweet, yet spicy and quite delicious. Fruit weighs from 12 to 16 ozs., and has the smoothest shape of any large green tomato. Heirloom variety. Cherokee Green Unique color, great flavor it is a green-when-rip tomato that hassome yelowish-orange color on the blossom end when ripe. Lots of bold, acidic, complex tomato flavor. Green Giant Yellowish Green inside and out, this is an excellent tasting green-when-ripe beefsteak. Richly flavored, sweet and sprightly, rivels the standard of excellence set by Aunt Ruby's German Green tomato. Multi-Color Tomatoes Over the top in color, size, vigor, and flavor.

BIG ZEBRA Striking Red and Green striped with and interior of green with pink extending up into the middle. Has mild sweet flavor. Copia Very beautiful large heirloom - a stunning comination of fine-lined golden yeloow and red stripes. The real treat is when you cut them open. Their flesh is streaked with red and is very juicy, flavorful, and sweet. Georgia Streak Tomato turns golden yellow with red streaks when mature. Very flavorful and sweet. Indian Stripe This 8-10 oz heirloom has exquisite taste with the richness oand complexity of fine wine. Faint green stripes fade as fruit ripens. Lucky Cross Beautiful bi-colored, large (sixteen to twenty ounces) fruits with some ribbing at the shoulders. Juicy and fruity. Margold Very soft flesh has excellent, sweet flavor and great texture. Similar in appearance to Striped German. Marvel Stripe 10-16 oz unusual shape, sweet and juicy with few seeds. Pinapple The yellow fruit has red marbling through the flesh and is one of the most beautiful tomatoes we sell. The flavor is very sweet and fruity. Speckled Roman Striking red with golden streaks.

Meaty fruits make a great sauce but excellent flavor makes it a fine fresh eating. Striped German The flat, medium to large, variably ribbed-shoulder tomatoes are shaded yellow and red. The marbled interior looks beautiful sliced. Complex, fruity flavor and smooth texture. Vintage The tasty fruit are good-sized; a unique pale pink, with beautiful golden stripes that are quite distinct. Heirloom Artisan/Specialty Tomatoes Blush Elongated cherry-type - bicolor with stripes of beautiful bright yellow with red stripes. Excellent sweet fruity flavor. GREEN TIGER Elongated cherry-type - Darker green striping creates a distinctive look with greenish yellow flesh color with a bold sweet and acidic flavor, typical of of green (when ripe) tomatoes. INDIGO APPLE Indigo variety that is sweet than it's sister tomato Indigo Rose. Also ripens a bit earlier and has lots of purple containing high anthocyanin levels, the same powerful antioxidant found in blueberries. Just stunning.

INDIGO BLUE BEAUTY Largest of our Indigo tomatoes…this beefsteak (6-8 oz) boasts a stunning true blue where the sunlight hits it first and as it ripens the purple deepens and eventually turns more reddish, with excellent flavor. INDIGO BLUE BERRIES Amazing indigo cherry tomato packed with high levels of anthocyanin that are contained in the beautiful deep purple skin. Unripe fruit are amethyst colored and ripen to an almost black with a bit of brick red on the bottom. They are delicious, plum-like flavor. Indigo Kumquat This golden colored Indigo large grape-type has purple shading on the shoulders and a light yellow interior with a unique and delicious flavor. INDIGO ROSE Darkest tomato we grow, exceptionally high in anthocyanins (antioxidants). Good flavor with plummy overtones. INDIGO RUBY Ruby is a grape-plum like indigo tomato that has dark pinkish red with purple and a very good tomato flavor. The gell is red and looks lovely when cut. LUCKY TIGER Elongated cherry-type - Green striped with a striking red blush.

As Lucky Tiger ripens, the green striping becomes more defined and the background turns red as the interior marbling develops. Excellent sweet/tart flavor. MINT JULEP Unique plum/pear shape, small fruits 1-1.5 oz have a pleasant tomato taste with a nice sweet overall flavor that is less tart than other green varieties. Variety bred by Brad Gates, Wild Boar Farms. PINK BUMBLE BEE Pink round large cherry-type are striped with yellow and orange with excellent sweet flavor. PINK TIGER Yellow orange striping large elongated cherry tomato (shaped like a grape tomato) with an excellent flavor that is a well balance of sweet and acidic. Pretty dark pink with contrasting lighter striping. PURPLE BUMBLE BEE Purple round large cherry-type with metallic green striping with and excellent sweet flavor. Eye catching! SUNRISE BUMBLE BEE Yellow round large cherry-type with red stripes and pink interior marbling. Gorgeous with a sweet and tangy flavor. BLACK VELVET Firm, sleek rosy-mahogany colored "black" tomato. Nice medium size - we find this a dependable winner for flavor and appearance.

BLACK ZEBRA This is a stabilized cross between green zebra and a black tomato. Medium sized round fruits are red with dark black-green stripes and the taste is sweet and smoky. Try them sliced in a tomato salad with green zebra for a visual treat. Carmello Beautiful French variety of 10-12 oz. size. Red slicing tomato that is very tasty. Ceylon 2" flattened scalloped ruffled fruit with a distinctive flavor. The taste is rich and assertive, slightly sweet with a bit of zing added in. EVA PURPLE BALL Fruits are round, dark pink, and blemish-free. 4-6 oz. fruits. The plants have good leaf cover. Said to be from the Black Forest of Germany. Green Zebra Green-striped salad specialty. A delicious, tangy salad tomato, ripe just as the green fruit develops a yellow blush, accentuating the darker green stripes. The 3-4 oz. fruits are the ideal size for slicing into wedges for salads. Productive over a long season. Harmony Sweet, spicy, juicy taste. Average about 1 1/2 inches.

Small enough for nibbling, yet big enough to slice in quarters for salads. Indigo Cherry Drop New! Improved Indigo Rose. Juanne Flamme A perfect, fruity blend of sweet and tart. Jaune Flamme (or Yellow Flame in French) excels, whether dried or roasted. Kakao Unique appearance and flavor. Matthew These good-looking, big grape/small plum-shaped fruit offer great fresh eating, cooking into sauce and drying for snacks. Tangy and flavorful fresh or dried. Perfect Flame Perfect Flame is a cross of two heirlooms, Jaune Flamme and Peron. Creates colorful salads and gives a flavor blast. Red Calabash 2-3 oz, Delicious, thin skinned. Cherry Tomatoes Black Cherry Sweet and robust. The round fruits are almost black in color. The flavor is dynamic - much like an heirloom. Brown Berry Earthy brown color with a sweet flavor and juicy. Chocolate Cherry Extremely flavorful, uniform with a pretty purple color. Favorita Delicious and productive, this red cherry tomato grows good in our our tunnels and fields. Jasper The texture is pleasantly chewy, and the flavor is sweet and rich. Jazzy Tasty tomato good for eating and slicing.

Rosella This gorgeous cherry has the perfect balance of sweetness and acidity. 1/2” round, thin skinned fruits. Makes a great paste tomato and can also be eaten fresh or grilled. Sakura Early delicious attractive red cherry with real sweet tomato flavor and firmness. SUNGOLD Heirloom gem of exceptionally sweet bright tangerine-orange cherry tomatoes. The tendancy for these fantastic tomatoes to crack easily break our hearts but we grow them because they are so yummilious! SunPEACH Great tasting pink cherry - very sweet with excellent flavor. SunSugar Sweeter than sungolds with better crack resistance. We love these golden orange fruits filled with sweetness! SUPER SWEET 100 Great tasting - Sugary Sweet, small red cherry tomato…we are growing this for the added flavor in our mix! SWEET TREATS Great flavor in this large dark pink cherry. Sweet Million Red cherry tomato that is very sweet and flavorful. Crack Resistant. Excellent for salads and snacks. Tomatoberry Fruits have a beautiful, deep red color with broad shoulders tapering to a blunt point at the blossom end. Firm, meaty texture with excellent sweet flavor.

Toronjina Orange cherry with sensational juicy, sweet flavor. A medium-sized orange cherry with slightly thicker skin than Sungold. Yellow Mini Bright Yellow round cherries with excellent sweet juicy flavor. This is our favorite round yellow cherry. Yellow Pear Lemon yellow, pear-shaped mild flavored heirloom cherry tomatoes. Brightens up both our mixed cherry pack and small heirloom pack. White Cherry Appealing, pale yellow cherry tomatoes average 15-20 gm. and have a good, mild taste. Compari-type/Cocktail Tomatoes An orange compliment to Mountain Magic. Climstar High quality with good flavor and sweetness. Mountain Magic We love this bright red cocktail tomato. It's a delicious - very sweet - a great snacking tomato and perfect in salads. It also keeps for weeks after it is picked ripe. Grape Tomatoes Excellent flavor consistently sized - these grape tomatoes grow on a determinate plant with good coverage.. Chiquita Beautiful deep rose-pink tomates with good flavor. Cupid The tomatoes are crack resistant and grow in grape like clusters. Great eating right off the vine, or in salads.

Five Star Grape This is one of the best tasting red grapes we grow - excellent sweet flaover, firm and meaty texture - few seed and not juicy - which is characteristic of classic grape tomatoes. Golden Sweet Firm Deep yellow fruits - delcious, mild sweet flavor. Golden Sweet grows long clusters of deep yellow grape tomatoes that stay firm and crisp. Montesino This tasty grape is medium sized. Nova Nova is a bright orange color with excellent, sweet flavor. Firm, meaty. Pareso Our red grape for the tunnels - it is meaty, sweet and flavorful. Red Pearl Has thinner skin and fewer seeds for improved flavor. Rojita Beautiful pink, exceptionally sweet fruit. Sakura Honey We love this pink Grape and thanks to Matt Becker of Becker Family Farms in Wisonson who helped us find the seeds! Solid Gold Remarkable flavor, firm great looking yellow grape. HERITAGE TOMATOES Perfect sandwich tomato with old fashion flavor. Beorange Great, sweet flavor with a better balance of acid and sweetness than most orange tomatoes. Big Beef This large fruit has an old-time tomato flavor. Big Brandy High quality great tasting extra large fruit. Burpee Big Boy Gorgeous, perfect, large red fruit.

It has a wonderful aroma and rich flavor. Carmello This beautiful 10-12 oz. red slicing tomato is the number one market tomato in Europe because of its good sugar/acid balance. Celebrity Long-popular variety with good flavor. Chef's Choice Orange Slightly flattened, they seem made for slicing onto sandwiches and into salads. Chefs will love them because they keep every bit of their bright color when cooked! Chef’s Choice is the tomato that won’t look muddy when it’s sauteed, baked, broiled, or steamed! Frederick Beefsteak tomatoes with very good flavor. Deep round fruits have light ribbing. Grandma's Pick tractive, large, squat, pleated fruit. Their color is a striking orange/red on the shoulders that deepens to bright red at the bottom. Robust, slightly sweet fruit with a rich, true tomato flavor. Heirloom Marriage Big Brandy Husky tomato with distinctive, deeply pleated fruit that’s juicy, sweet, and balanced with a touch of acid. New Girl The medium-size fruits offer an ideal size for slicing onto sandwiches or cutting up into salads.

Or just slice them onto a plate with a drizzle of olive oil and fresh chopped basil for a taste treat. Rocky Top Rocky Top produces high yields and extra large sizes with a great eating quality. Peron Sprayless This flavorful, prolific, midseason slicing tomato bears firm, bright red, mildly acidic, vitamin-rich fruits. Rebelski This fruit has a combination of very good flavor and texture. Ultimate Opener Marvelous flavor, that’s so sweet and juicy you can’t stop eating them. FIELD TOMATOES BHN 871 Pretty golden orange tomatoes. They had a better yield and less disease than carolina Golds so we will favor this tomato. BHN 1021 8-16 oz. bright red slicers have good texture, which contributes to the high eating quality. Carolina Gold Large yellow-gold field tomato - this used to be our favorite but last year it did not produce many #1's but we are going to grow it again and keep our eye on it. CHARGER We trialed these in the tunnel and loved them and are growing them as our preferred field tomato. They are large , firm and very good flavor. Mountain Fresh This is our standard.

We grow many varieites of beefsteak, always in search of the perfect one (one that can ship, look and taste great). We know this is not perfect but it rarely gets out-performed. Produces big red tomatoes with consistently good flavor. MOUNTAIN MERIT Very similar to Mountain Fresh, but the plant has better disease resistance, which is becoming an increasingly important attribute for us because it helps us reduce pesticide-use. PRIMO RED Early season favorite - this beefsteak comes highly recommended for color, texture, and very good flavor. Has a pronounce pointed blossom end. Red RAve Has very good flavor while being very firm. ROMA/PLUM TOMATOES Atavico San Marzano-type with very nice flavor and deep red color. In addition to canning and fresh sause, Atavico is goo for drying (slice in half and pop out the small amount of seeds and gel before drying). BHN 901 A tasty yellow plum tomato. Golden Rave (mini) Small yellow Romanita (Mini-roma) with great flavor - they are full well balanced and have a sweet flavor - we pplan on packaging them with Juliets for a bi-color mini roma pack.

Granadero These tomatoes have a very good flavor. Thick-walled fruit are good for fresh tomato sauces, salsas, and salads. Juliet (mini) Small Mini-roma Deep red shiney fruits are small 2.25". Delicious, rich flavor for fresh eating - they are meaty so they are great for cooking sauce and we find them to be the best drying tomatoes. La Roma III La Roma III has been our farm favorite for traditional plum tomato, although we try every year to find other varieties that might be better. Lizziebelle (mini) Lizziebelle is a baby plum (romanette) that ripen to a deep orange color. Their flavor and sweetness is a treasure and we plan on packaging them in a tri-color pack with Juliets (red) and GoldenRave (yellow). Monticello Nice fruit firmness with great interior quality. Plum Regal Fruits have a deep red color with good flavor. Pomodoro Classic Italian plum tomato for sauce & canning. Pony Express An early Plum tomato are dark red - we are trying this plum out in 2014 season because the plant has excellent disease resistance for better yeilds and healthier Earth.

Pozzano A San Marzano type, blunt-tipped fruits have high solids so they sauce down quickly, and have good flavor that improves when cooked. Redorta This is a very large (10-12 ounce) San Marzano type plum tomato. Large, vigorous plant. This has real tomato flavor and is good to eat fresh, make sauce, can or dry. TOMATILLO hpg 20 Mexican husk tomato for salsa verde. Very popular for making salsas when combined with fresh, hot peppers. Purple Tomatillo Heirloom, rare, size of golf ball, pick when deep purple, sweeter than Toma Verde. Toma Verde Early, green tomatillo. Early-maturing, large, flat-round green fruits. Use in salsa or Mexican cooking. HUSK CHERRY Giant Poha Berry This 1" cape gooseberry/husk cherry is a known as Poha Berry in Hawaii. Has a 1" sweet/tart berry with smooth, wazy orange skin. Pop them out of their husks and eat them raw, dip them in chocolate, or incorporate them into a salad or dessert. High in natural pectin, they make a delightfully uncommon jam.

Goldie Fruit Characteristics | Grow Tomatoes May 2012 Fruit Characteristics “The ideal tomato, from the consumer’s viewpoint, is one that is full size, vine ripened, unblemished, and characteristically at the red-ripe stage or anything near that stage.” Days to Maturity The approximate time from pollination to market maturity under warm growing conditions for most tomato varieties (cultivars) varies from 35 to 60 days, with the days to maturity depending on the stage of maturity when harvested: Mature green 35 to 45 days, Red ripe 45 to 60 days. Beginning from seedling stage to mature fruit, varieties can be placed into three time-period classes: early season, 52 to 70 days; mid season, 70 to 80 days; and late season, 80 to 90 days. The actual number of days to mature fruit within each class will also depend on the growing conditions. Types The tomato fruit is classified botanically as a berry, the size varying from small cherry types with only two divisions of the ovary (locules) to large multilocular beefsteak types.

The number of locules defines the fruit type as follows: Number of Locules Cherry and plum or pear types (processing tomatoes) Four to six Commercial cultivars for fresh market More than six Large beefsteak type for garden or greenhouse production (do not ship well, subject to cracking and irregularly shaped fruit) Basic Types and Size There are three basic sizes of fruit determined essentially by weight: beefsteak, cherry, and grape (cherry and grape are frequently considered one size type and the intermediate between beefsteak and cherry is called “cocktail”), and two shapes, oxheart and plum (Roma). Some of the processing varieties produce fruit that has a long-shaped (pepper-like shape). The size of a tomato fruit is determined by either its diameter or weight. The weight classes are: 2 to 5 oz, 6 to 10 oz, and greater than 10 oz. Some tomato varieties can produce fruits greater than 16 oz. Beefsteak varieties produce fruit 10 oz or greater in weight.

The diameter (millimeters, mm) fruit classifications are: extra small, 48-54 mm; small, 54-58, medium; 58-64, large, 64-73; extra large, 73-88; maximum large, >88 mm. The Calyx The calyx is the green stem attached to the fruit that is normally removed if the fruit is not packaged to keep from damaging other fruit, or the calyx is kept on the fruit to make the fruit look as if it has just been taken from the plant. Color Development Normally one associates red as the normal tomato fruit color, although fruit at maturity can be either bi-color (mix of red and yellow), pink, various shades of yellow, orange, green, or even black. However, red is still the major fruit color for most of the commonly grown varieties. Fruit Ripening Fruit ripening is a complex biochemical process in which the chlorophyll and starch content of the fruit decreases and the softening enzyme polygalacturonase and lycopene increases.

With the beginning of the ripening process, respiration [synthesis and release of carbon dioxide (CO2) and generation of ethylene (C4H4) increases, peaking after about 10 days and then declining. The stages of tomato ripening and color development are used to identify tomato fruit, stages, and their corresponding fruit characteristics. The ‘breaker’ stage of fruit development is the most commonly chosen stage for picking fresh market fruit that is to be shipped some distance; while locally marketed fruit may stay on the vine until the light red to red stage is reached. Ripening of mature green and breaker stage fruit can be hastened by treatment with ethylene (C4H4) at 100-150 mg/L (ppm) in the storage atmosphere, mature green developing a red color 5 to 7 days at 65-68°F (18.3-20°C), which can be either increased or decreased by higher or lower temperatures, respectively. If green fruit is refrigerated at 42°F (5.5°C) (typical refrigerator temperature), the ripening enzymes in the fruit are inactivated, and it will never ripen.

The changes that occur in the tomato fruit with ripening are: • Degradation of starch and production of glucose and fructose • Loss of chlorophyll • Synthesis of pigments such as B-carotene and lycopene • Increase in soluble pectins resulting from wall softening and degradation • Production of flavor and aromatic compounds • Increase in ratio of citric acid and malic acid • Increase in glutatilic acid • Breakdown of the toxic alkaloid a-tomatine Quality Factors Consumers measure the quality of tomato fruit primarily by three factors: physical appearance (color, size, shape, defects, and decay), firmness, and flavor. Fruit quality is significantly affected by stage of ripeness when removed from the plant, number of times handled, and storage temperature and time. The longer the fruit remains on the plant, the more flavorful the fruit is. Less handling reduces the incidence of bruising, and some have suggested that flavor is reduced with increased handling. It is frequently observed that tomato fruit not ripened on the plant does not have the same flavor and aroma as fruit that has developed its red color (or final fruit color) on the plant.

Flavor The tomato fruit is mostly water with about 5-7% of the fruit being solids, with most fruit solids content being closer to 5% than to 7%. Of the solids content, about half is composed of sugars and one-eighth, acids. Fruit flavor is a major consumer demand and one that attracts much attention based on acidity (low pH) and sugar content of the fruit as follows: ________________________________________ Tasteless _________________________________________ In general, the longer the fruit remains on the plant, the better the flavor as sensed by the consumer, although this is not entirely true. Fruit that is harvested at the breaker stage and then properly handled can be flavorful. The term “vine ripe” may be put on the fruit package to attract consumer attention because this term, in the minds of many consumers, is considered to be related to high flavor. Another aspect of fruit flavor is fruit size. In general, the smaller fruit are more flavorful as compared to larger. Cherry tomatoes are most consistently more flavorful than the other fruits sizes.

Classification of Defects Defect factors are classified as to level of damage, serious damage, or very serious damage; and the factors include cuts and broken skins, puffiness, catfacing, scars, growth cracks, hail injury, and insect injury. Various definitions are given that define the factors used to classify fresh tomato fruit, a brief description of each of these follows: Similar variety characteristics—Tomatoes are alike as to firmness of flesh and shade of color. For example, soft-fleshed, early maturing varieties are not mixed with varieties, midseason or late varieties, or bright red varieties mixed with varieties having a purplish tinge. Mature—Tomato has reached the stage of development that will ensure a proper completion of the ripening process, and that the contents of two or more seed cavities have developed a jelly-like consistency and the seeds are well developed. Soft—Tomato yields readily to slight pressure. Clean—Tomato is practically free from dirt or other foreign material. Well developed—Tomato shows normal growth. Tomatoes that are ridged and peaked at the stem end, contain dry tissue, and usually contain open spaces below the level of the stem scar are not considered well developed.

Fairly well formed—Tomato is not more than moderately kidney shaped. lopsided, elongated. angular. or otherwise moderately deformed. Fairly smooth—Tomato is not conspicuously ridged or rough. Damage—Damage means any specific defect (cuts and broken skins, puffiness, catfacing, scars, growth cracks, hail and insect injury) or any one of these defects, any other defect, or any combination of defects, which materially detracts from the appearance, or the edible or marketing quality of the tomato. Reasonably well formed—Tomato is not decidedly kidney shaped, lopsided, elongated, angular, or otherwise decidedly deformed. Slightly rough—Tomato is not decidedly ridged or grooved. Serious damage—This means specific defects (cuts and broken skins, puffiness, catfacing, scars, growth cracks, hail and insect injury) or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which seriously detracts from the appearance, or the edible or marketing quality of the tomato.

Misshapen—Tomato is decidedly kidney shaped, lopsided, elongated, angular, or otherwise deformed, provided that the shape is not affected to an extent that the appearance or the edible quality of the tomato is very seriously affected. Very serious damage—This means any specific defect (cuts and broken skins, puffiness, catfacing, scars, growth cracks, hail and insect injury) or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which seriously detracts from the appearance, or the edible or marketing quality of the tomato. Fruit Disorders There are ten commonly occurring fruit disorders that either are genetic in origin or have their origin in production or handling procedures. Cracking As the fruit begins to ripen, the skin may crack, particularly during warm wet periods if there has been a preceding dry spell. Fruit cracking occurs when there is a rapid net influx of water and solutes into the fruit at the same time that ripening or other factors reduce the strength and elasticity of the tomato skin. Cracking can be minimized by selecting a variety that has resistance to cracking as well as maintaining a consistent soil moisture to avoid periods of plant moisture stress.

Cracking may be concentric encircling the stem end of the fruit or radial starting at the stem end and extending sometimes to the blossom end. Catfacing A catfaced fruit is misshapen due to abnormal development that begins at the time of flowering, believed to be due, in part, to cool temperatures [less than 55°F (12.8°C)] and cloudy weather at the time of flowering and fruit set. Although catfacing is usually a specific disorder in terms of fruit appearance any misshapen fruit due to it, complete pollination may be also identified as catfacing. Misshapen Fruit Common abnormalities are pointed fruits with an elongated blossom end, puffy fruit in which air spaces have developed, or lack of round smoothness that may be similar to catfacing. The cause is usually due to low air temperature [less than 55°F (12.7°C)] and cloudy weather that interferes with the growth of the pollen tubes and normal fertilization of the ovary. Puffiness Puffiness most frequently occurs in early-harvested fruit caused by a variety conditions.

such as high [>90°F (32.2°C)] and low [<58°F (14.4°C)] air temperatures, low light, excessive nitrogen (N) fertilization, or heavy rainfall, in which one or more seed cavities are empty. Blossom-end-rot (BER) The blossom end of the fruit first turns light brown and then black as the cells at the blossom-end decay. This disorder, frequently referred to by its acronym BER, has several causes, the most common being calcium (Ca) deficiency coupled with moisture stress, which is probably the triggering mechanism. However, a number of other stresses when combined with other types of physiological stress will result in BER-affected fruit. Sunscald (Solar injury) Sunscald occurs on green (most sensitive) and ripening (less sensitive) fruit from exposure to direct sunlight for long periods of time. On solar-injured or sunburned (solar yellowing) fruit. Affected areas on the fruit become whitish, translucent, and thin walled; and a netted appearance may develop. Mild solar injury might not be noticeable at harvest, but becomes more apparent after harvest as uneven ripening.

Direct sun exposure will result in a significant increase in fruit temperature that affects its development and quality. Foliage cover is the most effective way to reduce sunscalding of fruit. Green Shoulders From exposure to direct sunlight, the shoulder of the fruit will remain green. Foliage cover, which is frequently a genetic factor, is one means of reducing the occurrence of this problem. Russeting Russeting is characterized by a brownish scarring of the fruit surface, giving it a rough, clouded looking appearance. This is believed to be due to very humid conditions. Anther Scarring Anther scarring is the presence of a long scar along the blossom end of the fruit that is probably due to some early injury to the flower, although the exact cause is not known. Blotchy Ripening Uneven ripening of the fruit with various areas of green to yellowish green on the fruit is called blotchy ripening. The cause is not exactly known but is frequently associated with low potassium (K) and high nitrogen (N) nutrition of the plant.

Nutritional Characteristics The tomato fruit has attracted considerable attention since the red pigment in the tomato fruit, lycopene, is an antioxidant; and the fruit also contains substantial quantities of vitamin A [red fruit containing on the average 1000 International Units (IU) per 100 g and ascorbic acid (vitamin C ranging in content from 20-25 mg/100 g), and potassium (K) (200-210 mg/l00 g). Most tomato varieties vary in soluble solids from 4.5-7.0%, with much of the soluble solids being fructose or glucose. Citric acid is the predominate acid in tomato juice and the pH of fruit is normally at or below 4.5.

Based on average fruit composition, the daily consumption of a medium-sized tomato weighing 8 oz would supply the following percentage of the recommended daily adult requirement (RDAR) as set by the Food and Drug Administration (FDA) in the Nutrition Labeling and Education Act (NLEA) of 1990: _________________________________ _________________________________ Lycopene Lycopene is being called the “world’s most powerful antioxidant,” which can help to prevent the development of many forms of cancer, the effect varying with sex and type of cancer. The best known source of lycopene is in cooked tomatoes or tomato products since lycopene is released from the tomato on cooking. Raw tomatoes have about one-fifth the lycopene “available” content as that found in cooked tomato products. However, tomato, whether raw or cooked, is still the best source for this antioxidant. Salicylates Another constituent found in the tomato fruit is salicylate, an aspirin-like substance that has been found to reduce the risk of heart disease.

pH The range of pH for the tomato fruit is between 4.0 and 4.5; the lower the pH, the greater is the so-called ‘tartness’, a factor by which some consumers judge the quality of the tomato fruit. The average pH range for most fruit lies between 4.3 and 4.4. The relationship between the pH and solids content (mainly sugars) of the tomato fruit is also a significant factor in its perceived flavor. The degree of ripeness is also a factor that affects the pH of the fruit, The role that factors other than genetics have on fruit flavor external to the plant, such as climate, soil, and cultural practices, may be equally significant, factors that are just beginning to be more carefully investigated. When canning, the pH of the canned product will determine the safety of the final product. To ensure adequate acidity, 1/4 teaspoon of citric acid or l tablespoon of lemon juice should be added per pint of tomato product prior to canning. Storage The relative perishability and potential storage life of fresh tomato fruit in air at near optimum storage temperature and relative humidity is about 2 weeks for ripe fruit and 2 to 4 weeks for partially ripe fruit.

The optimum storage temperature for ripe fruit is between 45 and 50°F (7.2 and 10°C) and the relative humidity is from 85-96%. Mature green fruit can be stored at 55-60°F (12.7-15.5˚C) for several days without significant quality losses. To maintain the quality of red fruit, low temperature exposure must be avoided. The use of controlled atmosphere for tomato fruit storage is not generally practiced, although it would be of considerable benefit for the long-term storage of fruit. The lowest safe temperature by fruit type, temperature, and appearance when stored is 32°F (0°C). Fresh cooked, or canned and opened tomato fruit can be stored in the refrigerator at 45°F (7.2°C) for 4 to 5 days: cooked tomato dishes, in the refrigerator freezer compartment for 2 to 3 months; and cooked dishes, in a freezer at 32°F (0°C) for l year. Unopened canned tomato can be stored on the kitchen shelf for l year.

Harvested fruit that is bruised at picking and transport will release ethylene (C2H4) that will hasten the ripening process. Perfect Tomatoes Selector - Online Tomato Guide | Thompson & Morgan - Available in ‘cherry’ size or larger, plum tomatoes have an oval shape - They are very fleshy, generally having fewer seeds, making them ideal for sauces, soups or sun drying. Cordon and bush tomatoes explained Cordon/Indeterminate tomatoes - these varieties of tomato plant are the most common and are grown as cordons (single stemmed plants with side shoots removed). They will grow very tall - sometimes taller than 2.5m in very warm conditions. Bush/Determinate - these varieties stop growing sooner than indeterminate varieties with the stem ending in a fruit truss. They are referred to as ‘bush’ and ‘dwarf’ types (suitable as hanging basket tomatoes) and don’t require any pruning. Semi-determinate - these are similar to indeterminate varieties (grown as cordons) only they produce shorter plants. For more information read our ‘How to Grow Tomatoes’ guide.

Other articles you might like: Bush tomatoes such as Losetto or Tumbling Tom Yellow are perfect for containers on the patio. Tomatoes come in a range of different colours and shapes, such as Rainbow Blend . Cherry Tomatoes | Salad Tomatoes | Beefsteak Tomatoes | Plum Tomatoes Now you’ve chosen which type of tomato you’d like to grow you can narrow your choice down further by choosing whether it’s suitable for indoor or outdoor cultivation, whether it can be grown in a container or hanging basket and whether it has blight resistance. For more information on tomato blight click here . All tomato plants can be grown in the ground, grow bags or in patio containers; however the shortest varieties are the most suitable for containers as they don’t require staking. View our guides below to help you select the right tomato for you. You can either scroll down the page to browse or click on the tomato types above to view all varieties for that type; then simply click on the variety name for more information on that variety. Step 4: Enjoy your delicious tomato crop Enjoy your crop - there’s nothing more delicious than home grown tomatoes picked at the peak of their ripeness!

Tomatoes are a very healthy fruit, high in the compound Lycopene which has antioxidant properties. Lycopene is more readily dissolved in fats than water so it is recommended to serve your tomatoes with a small amount of olive oil dressing. For more information on healthy eating, click here . Written by: Sue Sanderson Plants and gardens have always been a big part of my life. I can remember helping my Dad to prick out seedlings, even before I could see over the top of the potting bench. As an adult, I trained at Writtle College where I received my degree, BSc. (Hons) Horticulture. After working in a specialist plantsman's nursery, and later, as a consulting arboriculturalist, I joined Thompson & Morgan in 2008. Initially looking after the grounds and coordinating the plant trials, I now support the web team offering horticultural advice online. Tomatoes by type plum, cherry beefsteak A meaty, tangy green cherry tomato, wondrously sweet and juicy. Like no green tomato you have ever [...] Price £0.99 A meaty, tangy green cherry tomato, wondrously sweet and juicy.

Like no green tomato you have ever [...] Price £0.99 Tomatoes Tomatoes Annual Tomatoes Choose from over 100 tomato selections of every class — beefsteak, cherry, grape, Artisan Tomatoes, paste, plum, Roma — in a wide range of colors, shapes, and sizes. All have been carefully trialed and selected on the basis of flavor, texture, disease resistance, vigor, yield, and performance. You will find both determinate and indeterminate types, for field or greenhouse production, in certified-organic and conventional seed form. Not growing from seed? Check out our certified-organic grafted tomato plants. More 11/23/2010 Know Your Tomatoes: A Guide to the Top Five Though they are nearly always red, somewhat round, and often juicy on the inside, there is an art to choosing the right tomato for a particular dish. To the untrained eye, they may all look alike, but the world of tomatoes is as diverse as it is delicious. Plum, Beefsteak, Cherry, Grape, and Campari are just a handful of tomato varieties. However, these five types are celebrities of the tomato world.

They are the most common, and they are probably all sitting in your local grocery store right now. So how will you know which tomato to choose during your next shopping trip? We'll go over these five varieties to let you know a little more about each. Plum Tomatoes These tomatoes can be recognized by their shape. They are oval in shape, and medium sizes as tomatoes go, ranging in size from 2 to 4 inches tall. Plum tomatoes have a mild acidity, but a robust flavor, and due to their low moisture content, they are perfect for making sauces, salsas, and tomato pastes. While they are used mostly in cooking, they can also be enjoyed fresh. Beefsteak Tomatoes As the name indicates, these tomatoes are quite beefy in size, as well as in texture. Beefsteak tomatoes can grow several inches wide, and have a delicious flavor that is perfect for sandwiches, salads, and pizzas. During the summer, these enormous tomatoes peak, and become available in a dizzying number of heirloom varieties, all boasting extra flavor. Try slicing Beefsteak Tomatoes and sprinkling them with sugar for a simple summer snack. Cherry Tomatoes Cherry Tomatoes are easy to spot.

These little guys are usually around 1 - 2 inches wide, and are perfectly round. They have a very tart, almost sour taste, and are bursting with juice. Cherry Tomatoes are perfect for salads, but are also popular for use in appetizers. By slicing the cap off of a Cherry Tomato and removing its seeds, you create a tasty, bite sized cup that can be stuffed with your favorite filling. Grape Tomatoes Like Cherry Tomatoes, Grape Tomatoes are very small. These have an oval shape, and an extra sweet flavor, making them a great match for salads that contain salty ingredients such as cheese or olives. Being the perfect size for snacking, Grape Tomatoes also make a great addition to lunch boxes or veggie platters. Campari Tomatoes This variety of tomato is similar in appearance to Cherry Tomatoes, only they are slightly larger. They are treasured for their sweetness and juicy texture, and are often served fresh over salads, mozzarella, or specialty meats. Campari Tomatoes can also be used in cooking, when the high sugar content is desired. Campari tomatoes make superb bruschetta, as they pair wonderfully with basil and garlic. So which Tomato reigns supreme? Do you have a favorite?

If so, let me know in the comments below. Explore more of my blog posts on Pinterest! Garden Ready Tomato Plants - Beefsteak, Cherry, Heirloom Tomatoes at Burpee.com Garden Ready Tomato Plants View all Vegetables Garden Ready Tomato Plants Burpee tomato plants are the easy way to grow all your favorite and new tomatoes. We do all the growing for you and deliver healthy, vigorous plants at just the right time for planting in your region. Sort By: A champion ‘Roma’ tomato with unbeatable vigor, flavor, aroma and yield. $6.95 - $16.95 Super disease-resistant with sweet and acidic flavor. $6.95 - $16.95 Italian cherry tomato with full rich flavor. $3.95 - $16.95 Tasty Beefsteak with excellent disease resistance. $3.95 - $16.95 The world's largest sauce tomato! $6.95 - $17.95 One of the greatest tomatoes of all time and still a best seller. $5.95 - $17.95 Scarlet, cherry-sized tomatoes produce long clusters right up to frost.

$4.95 - $17.95 Extra-large, extra-early tomatoes grow on a true bush. $5.95 - $17.95 The first tomato to ripen by Independence Day. $5.95 - $17.95 HEIRLOOM. Legendary, huge beefsteak consistently wins taste-tests. $4.95 - $17.95 Rapidly becoming the most popular cherry tomato of all time. $5.95 - $17.95 Huge, tasty, red tomatoes, many 1 lb. each. $5.95 - $17.95 A huge pink beefsteak tomato with incredible heirloom flavor and very high yields. $6.95 - $17.95 HEIRLOOM. Its flavor is rich and full—often compared with Brandywine. $4.95 - $17.95 Tomatoes bursting with sweetness, light, and a tingly-tangy ‘pop’ $7.95 - $17.95 Four different gourmet tomato plants. $16.95 - $19.95 HEIRLOOM.

Its flavor, both for slicing and cooking, is still unequaled. $3.95 - $17.95 HEIRLOOM. Dating back to 1885, this heirloom wins most flavor contests. $4.95 - $16.95 Beats all other grape tomatoes in our taste tests. $6.95 - $17.95 HEIRLOOM. Almost no seed cavities—all meat. $4.95 - $17.95 The world's first seedless tomato! $7.95 - $16.95 Our classic Big Boy has been made better, especially for small-space gardeners. $4.95 - $17.95 The Serious Eats Tomato Shopping Guide | Serious Eats The Serious Eats Tomato Shopping Guide 9 [Photograph: Vicky Wasik] There are few things better than a ripe, juicy tomato right off the vine. Eaten raw, sliced for sandwiches , whizzed into a simple summer gazpacho , tossed into an herbaceous salad , or simmered into savory jam , the tomato is versatile and vibrantly flavorful—at least when it's in season.

And when that season arrives, it does so with what feels like reckless abandon—it's a mad dash to enjoy them while you can, and to find time to preserve more for later. As Deborah Madison puts it in her cookbook Local Flavors: Cooking and Eating from America's Farmers' Markets , "When it comes to taste and pleasure, the gap between locally grown tomato in summer and a long-distance tomato the rest of the year is enormous." Naturally, some varieties are better for snacking and for eating right away; others are best suited for sauces, roasting, and stews. (You can even freeze tomatoes, though we recommend cooking them first for optimal flavor and texture .) The Serious Eats Tomato Shopping Guide San Marzano [Photograph: Vicky Wasik] Most of the tomatoes we encounter in the supermarket are high yield strains, harvested when " mature green ," which means that fruit has developed enough to support continued maturation once it's off the vine, but not so much that they'll bruise easily or rot during shipping (mainly from Florida, California, and Mexico).

Picking "mature green" is the optimal way for growers to transport massive amounts of fruit so that there's always a supply, 12 months out of the year, no matter where you live. But this approach rarely produces aromatic, flavorful tomatoes—that's why we recommend growing them yourself or shopping at your local farmers market for the best flavor and texture. The one exception to this rule? The smaller the commercially grown tomato, the better it's likely to taste. That's because smaller fruit is less likely to bruise during transit, and is therefore allowed to stay on the vine longer, plucked when it has actually started to ripen. There are lively debates every summer as to the best way to store those tomatoes once you've got 'em. But the conventional wisdom about keeping them out of the refrigerator may not be as accurate as you might think (seriously, we put it to the test...over and over and over again). [Photograph: Vicky Wasik] As for gardening? Tomatoes have two different growth habits and it's important to know which type you're planting. Otherwise, you may end up with tomatoes that take over your entire garden or a potted fire escape tomato plant that becomes unwieldy.

The first type is called "indeterminate," meaning vining plants that grow tall, sometimes eight to 10 feet, and need support. These guys yield fruit continuously throughout the season and can keep on going as long as good growing conditions persist. The other type, known as determinate, exhibits a more compact, shrub-like growing pattern. These "bush" tomatoes tend to do well in containers and will stop growing once the top bud of the plant sets fruit. But at the end of the day, genetically speaking, at least, tomatoes are either heirlooms or hybrids ; here are the ones you should know, and the best ways to use them up while the season's at its peak. Conventional Tomatoes You'll Find at the Grocery Store Cherry Tomatoes [Photograph: Shutterstock ] Among the smallest and, dare I say, cutest of cultivars, these round tomatoes are perfect for snacking, stuffing , or tossing in pasta, grain, or green salads. Then again, they're also excellent in cooked preparations, like compotes and sautés .

Ranging in size from just about the tip of your thumb to a whole golf ball, you're most likely to encounter red ones, but it's possible to find yellow, green, and black varieties, too. These are one of your most reliable grocery store choices—they're typically sweeter than their larger counterparts. The Super Sweet 100 is an especially popular red hybrid cultivar, but farmers markets sometimes sell Black Cherry tomatoes, which are really more of a reddish-purple akin to the color of red grapes. If you grow them yourself, watch out—given the right conditions, these indeterminate cherry tomato plants can take off like crazy. Grape Tomatoes [Photograph: Shutterstock ] Teeny grape tomatoes have a more oblong shape, thicker skin, and lower water content than their cherry brethren. That lower moisture level is why these are such a reliable year-round supermarket staple: they ship and store remarkably well. Grape tomatoes hail from the plum tomato family, which is believed to originate in Southeast Asia . Some chefs gravitate to their small size, which is as perfect for a quick sauce as an appealing garnish. But they're just as great for snacking, roasting, or tossing into salads, too.

As for their place in your garden? They tend to ripen in clusters, perfect for those who want a large yield all at once. Kumato Tomatoes [Photograph: Shutterstock ] You've likely seen these brownish-red tomatoes in the supermarket, boxed in plastic and sold in one- or two-pound packages. The brainchild of Spanish scientists, Kumato is a trade name given to a patented non-GMO hybrid cultivar known in Spain as "Olmeca." These maroon-hued tomatoes are available all year round. They're prized for their complex, sweet-tart flavor and relatively low water content. Kumatoes also exhibit a more vibrant, uniform color and impart a more tomato-like scent than many other commercial cultivars. Campari Tomatoes and Tomatoes on the Vine [Photograph: Shutterstock ] Campari is not technically a tomato on the vine, but a rather a cocktail tomato , despite the fact that you may see it sold in plastic clamshell containers with the vine still on. Campari tomatoes are globe-shaped, bigger than cherry tomatoes but smaller than your average tomato on the vine.

"Tomato on the vine," or "cluster tomatoes," on the other hand, are greenhouse-grown and typically sold in supermarkets in clumps of four to six fruits. The stems are intact, which gives the fruits a more pronounced tomato aroma, according to a USDA report on greenhouse tomatoes. That said, the name is a bit of misleading marketing: those tomatoes haven't really ripened on the vine, at least not to the point that you and I would consider "ripe." Like most supermarket tomatoes, they're shipped when they're still on the green side—technically, a tomato can receive the vine-ripened moniker so long as they' d are picked at what's called the "breaker" stage—when they're just beginning to show signs of changing color. Beefsteak Tomatoes [Photograph: Shutterstock ] Here's a bit of trivia: while beefsteak is the common name for the large, baseball-sized tomatoes you'll find on your deli sandwich in the dead of winter, it's also a category referring to shape: Brandywines and Cherokee Purples are technically beefsteaks, too. Fresh beefsteak tomatoes make me think of the tomatoes of my Jersey childhood.

They smell like summer; warm, fragrant, and juicy. Beefsteaks hold up well to slicing—you can get them pretty thin—so one heavy tomato goes a long way. They're perfect on sandwiches like tomato, mayo, and toast or this lobster BLT . But out-of-season beefsteak tomatoes are a different matter entirely, almost always bland, mealy, anemic, and watery. Roma Tomatoes [Photograph: Shutterstock ] Roma tomatoes are the canning tomatoes of choice, thanks to their firm texture, slender shape, and low water content—they've got fewer locules, or seed compartments, than their round beefsteak counterparts. Fewer seeds means less waste and more fruit. They also happen to be prime candidates for container gardening—they're determinate growers that won't get too leggy. Romas are also commonly referred to as plum tomatoes, paste tomatoes, or Italian plum tomatoes, and they're well-suited for thick, tomato-based sauces, whether used fresh or canned . (Fresh plum tomatoes are widely available at grocery stores, but they're also often what you'll find in canned tomatoes).

In the industry, plums like Romas are referred to, broadly speaking, as "processing tomatoes." Heirloom, Farmers Market, and Specialty Tomatoes Sungold Tomatoes [Photograph: Shutterstock ] Sungolds are round cherry tomatoes that exhibit an orangey-gold color; the hybrid was introduced to British and American gardeners back in 1992. You may see them in grocery stores that stock produce from local farms, but Sungolds are the darling of the farmers market come late summer. They're the closest thing to nature's candy that you can possibly imagine, an enchanting balance of tangy and sweet flavors—heavy on the sweet. They find their way easily into salads, but I love them just for snacking, right out of hand. I find myself having to buy them twice a week. They're so easy to grow that if you plant a few, you'll want to keep a diligent eye on them because they offer such high yields. Farmers like them, too, because they remain a bit more firm than the average cherry tomato, meaning they travel especially well.

If you find yourself with a bumper crop, roast the tomatoes in salt, olive oil and a tiny bit of sugar: the juices ooze out and become caramelized. Keep them in your fridge in a jar for tossing into pasta, throwing into omelets, or topping a homemade pizza. Yellow Pear Tomato [Photograph: Shutterstock ] This tomato is what it sounds like: a yellow tomato shaped like a pear. The heirloom is known for its bite-sized shape and mild flavor. Unlike some of its more contemporary cousins, the pear cultivar dates back to 18th century Europe, and while other pear-shaped varieties are available (orange and red, namely) the yellow ones are the most common. It's one of the oldest tomatoes grown in the United States for mass consumption—I'm talking 1847 and the dawn of canning. The vines on this indeterminate growing tomato can get really leggy and grow fast, promising an abundance of fruit all summer long. Brandywine Tomatoes [Photograph: Shutterstock ] The Brandywine has become the poster child for farmers market heirloom tomatoes. The pinkish-red beefsteak is prized for its intensely meaty interior, sweet flavor, and well-balanced acidity.

Brandywines are slow growing and minimal yielders, known for their potentially enormous size—they can swell to over a pound. They work well cubed for panzanella or just tossed with other colorful tomatoes with fresh mozzarella and olive oil for a simple salad. Don't be alarmed if you see them sold with splits and deep grooves (known as "ribbed shoulders") and green spots (or "green shoulders") near the stem—it's not uncommon and the tomato's still perfectly good for eating. Green Zebra Tomatoes [Photograph: Shutterstock ] Lime green and striped lemon yellow, green zebras remain brightly acidic even when ripe. There's some debate about whether they're actually an heirloom cultivar—they were first bred in the early 1980s, so they're still relatively young. That being said, they're popular with chefs and food lovers and you'll usually find them grouped with heirlooms at farmers markets. Popularized by Alice Waters at Chez Panisse, green zebras make for a zippy, acidic green gazpacho.

Cherokee Purple [Photograph: Shutterstock ] Here's another substantial tomato, an heirloom beefsteak with reddish-purple, almost mahogany-colored flesh and a sweet, rich flavor. The Cherokee purple is revered for its dense, juicy texture, and a dark interior with small seeds, which are surrounded by a green gel and scattered throughout the fruit. The large tomatoes work well in salads, sliced thinly for a BLT or burger, or used for canning and dehydrating. Like Brandywines, they're prone to irregular shapes—some call them downright ugly—and sometimes their skin will split. Scientist Craig LeHoullier, author of Epic Tomatoes: How to Select and Grow the Best Varieties of All Time , was recognized by Slow Food USA for rediscovering and preserving the variety. He credits the heirloom to the Cherokee people, and received the seeds in the mail from a man in Tennessee who said he believed they dated back 100 years. Garden Peach Tomatoes [Photograph: casey, Flickr ] Like their namesake, these sweet but mild heirloom tomatoes sport a coating of fuzz.

And there's no missing the peachy glow on the yellow skin, with a faint blush of pale pink that appears across the flesh when they're ripe. If they're sold as part of an heirloom mix at the farmers market, peach tomatoes should be the ones you eat quickly, because the delicate fruit won't make it as long as some of their heavier, meatier counterparts. They don't get too large, typically; chop them up for salads or just sprinkle them with salt. San Marzano [Photograph: Shutterstock ] Native to the volcanic soils in the shade of Mount Vesuvius in Italy, San Marzanos tomatoes are prized by chefs for their meaty texture and easy-to-peel skin. Marked with a little x at the bottom, blanched, and peeled, it makes for quick skinless fruit best-suited for pastas and sauces. San Marzanos are less watery and goopy than other tomatoes so there's very little waste. In winter months, when decent fresh tomatoes are nowhere to be found, canned imported San Marzanos are the tomato of choice for homemade sauce .

This particular variety is also well-suited for oven drying and roasting because of its texture; there's much more concentrated tomato flavor because there's simply more tomato meat to go around. (Psst: Oven-dried tomatoes are great for a snack, or lovely sprinkled with thyme and for infusing olive oil.) San Marzanos aren't a widely grown cultivar, but you can purchase seeds or plants and grow them yourself. That said, purists will argue that the taste just ain't the same without the volcanic soil; for the real deal, make sure they indicate "D.O.P." (loosely translated as "protected designation of origin). If you do decide to grow them at home, be forewarned that they're a vining plant, and can reach six to eight feet or taller depending on growing conditions. They will need some serious staking or caging to keep them supported as they continue to produce fruit.

Question: Beefsteak, plum, cherry, and grape are all types of what?
Answer: Tomatoes