Guide to tomato varieties

Although Italy and other Mediterranean countries are probably best known for dishes that feature tomatoes, they are, in fact, native to Central America. Here is a guide to the different varieties of tomatoes.

Beefsteaks are very large, deeply ridged, dark red tomatoes that are wonderful for salads and sandwiches.

Cherry tomatoes are small red or yellow tomatoes that are often sweeter and lower in acid than regular slicing tomatoes.

Grape tomatoes are also called pear tomatoes. They are small, red or yellow, grape-shaped, and, like cherry tomatoes, can be eaten just as they are.

Green tomatoes are merely tomatoes that were picked from the vine prior to ripening. If they are wrapped in paper and left at room temperature, they'll slowly ripen and turn red, though don't expect them to be sweet. Firm and tart, green tomatoes are commonly used for pickling or frying.

With global mass marketing of food, many ancient varieties of fruits and vegetables can no longer be found. What's available instead are hybrid varieties preferred by farmers, marketers and many consumers for their uniform good looks and hardiness to travel.

Unfortunately, many of today's hybrids aren't as rich in flavour as the originals. But thanks to devotees who, years ago, began saving non-hybrid seeds, heirloom tomatoes with unusual colouration and interesting shapes can still be found in specialty food markets, farmers' markets and the home gardens of anyone who buys seeds descended from the originals.

Several varieties of heirlooms are considered among the best-tasting and most interesting in appearance. These include Black Plum, Carbon, Sweet Olive, Sungold and Green Zebra.

Plum tomatoes are a red, egg-shaped, fleshy variety that is especially good for sauces, soups, and other cooked dishes. Plum tomatoes can also be eaten raw in salads and can be used to make dried tomatoes. They are a very good pantry ingredient in cans.

Tomatillos are small, round, green tomatoes that are encased in a brown, papery husk. Very tart, they are usually cooked before eating. Tomatillos are most often used in Mexican and southwest American-style sauces.

Yellow slicing tomatoes are medium to large in size, round in shape, and a deep, bright yellow. Yellow tomatoes can be eaten raw in salads or sliced for sandwiches as a substitute for red slicing tomatoes.

1. Cut a shallow X in the base of each tomato.
2. Blanch in boiling water for about one minute. Skin will shrivel. Place in cold water.
3. Remove skin with a paring knife or with your fingers.