How to Choose the Perfect Tomato

02/27/25 by Melissa Karsten

Such a simple concept, but there are many variables to consider when choosing the best tomatoes for the job. Are you cooking them? Frying or pickling them? Do you need slicers for a sandwich? What are your salad preferences? Do you have dietary considerations? What about canning? Let's look at some of these scenarios and factors that can affect your decisions.

Smell That Tomato Aroma - Cooking

Many of us have grabbed cans of tomatoes from the cupboard to add to pastas, chili, soup, and other yummy dishes, but what’s the difference in the kinds of canned tomatoes you can buy from the store?

Whole peeled tomatoes: least amount of processing with minimal additives, these are super versatile, since they can be cut or crushed into whatever texture you need for your recipe. Without access to homegrown, this is your best option for flavor and versatility.
Diced tomatoes: more processing and more additives, they usually need cooked longer to soften the firmer flesh.
Crushed tomatoes: even more processed, but fewer additives than diced, these have the fresher flavor of whole with less versatility.
Tomato sauce: cooked and strained tomatoes can be a quick fix for meals, just remember there are usually additives like salt, onion powder, and garlic powder. There are no salt added options, if you prefer to control your salt intake.
Tomato puree: basically sauce with less water depending on how juicy your recipe should be.
Tomato paste: a concentrated sauce, it’s cooked longer, so it has a stronger flavor, and can adapt to puree and sauce needs by adding it to a liquid(s).

So, now we have a guide for the off months, but when there are fresh tomatoes at your local market, take advantage of the wholesome flavor without extra additives. I won't go step by step on how to cook your own, but I did find some instructions on how to get the skins off. Keep in mind, you can do a bigger batch than you need and freeze them for later too.

Now, back to the main topic, what kind of tomatoes are the best for cooking? There's no definitive answer, since any tomato can technically be used, but:

cooks usually look for plum, San Marzano, or grape tomatoes for canning, sauces, paste and roasting.
the more vibrant the color, the more likely a strong flavor, which you can check by smelling the stem end.
store them at room temperature, refrigeration can reduce the flavor and change the texture.
smooth skin indicates the tomato isn't overly ripe, and the softer to the touch the riper the fruit.
if you can research the varieties of tomatoes available, those with more meat—the fleshy part—have lower water content and less seeds. Growers tend to share which varieties they grow, when asked, for this reason.

Sizzling Fried Tomato AND Some Pickling On the Side

Who’s seen Fried Green Tomatoes the movie? I can smell those tomatoes being fried every time I watch. A lot of the same guidelines work for cooking tomatoes and frying. There are varieties of tomatoes specifically grown to be fried (named Fried Green Tomato), but many unripened variety could potentially work. Frying or pickling is a great way to use excess tomatoes that haven't ripened before the first frost is forecast. Well, a little pink doesn't hurt as long as the tomato is still firm. Just be aware that the meatier the tomato, the less juice and better frying conditions.

That said here are a few others the American Olive Farmer recommends: Green Zebra, Aunt Ruby’s German Green, Beefsteak, and Cherokee Green (sister to Cherokee Purple). BONUS: There’s a recipe at that same link.

I don’t know much about pickling tomatoes, but found some good options. One recipe talked about being crispy (green tomatoes), others recipes talked about using cherry tomatoes. It sounds like there’s something for everyone, so test some recipes and see what fits your taste palette the best.

Get Slicing

Oh, the joy in slicing up the first tomatoes of the growing season for the ever anticipated BLT. No lettuce, no worries, we’ll go for a BT sandwich without complaint. Beefsteaks are a favorite of sandwich lovers and straight sliced tomato eaters. It can take only one slice for the whole sandwich. Other slicers you might enjoy are Celebrity, Chef’s Choice, Cherokee Purple, Black Krim, Big Beef, and many more.

One things slicers have in common are lots of meat, usually large, and not too juicy, so the dripping down your chin when biting into your meal is minimal. Try different thicknesses to see what best suits you and your family. Ripeness is also a preference. My husband loves very ripe soft tomatoes, while I’d rather have a ripe, but firm slicer.

Another indicator you're choosing a great tomato is the weight, they should feel heavy for their size and going back to smell, you most-likely want a sweet, earthy smell.

Canning for Tomatoes All Year Long

First and foremost, please be diligent and make sure you use canning recipes that are safe. Canning is different than changing up recipes you’re using for a meal. The acid content and canning method are very important to ensure safe shelf stable food.

OK, now we can get to the good part. I can any tomatoes. What we don’t sell or eat is canned in one form or another. But, when there are choices, I definitely lean toward certain types of tomatoes:

Firmer tomatoes are great for salsa. Roma's are commonly recommended.
Soft and super ripe is great for spaghetti sauce.
You can always strain tomato seeds out of sauce, so it’ no holds barred in choosing your tomatoes, although you might consider roasting for a fuller flavor.
Grape tomatoes take longer to skin, but make amazing pasta dishes. (If I had more patience, all my canned tomatoes would be Grapes!)

I've been canning tomatoes for several years, but I'm still striving to master the art. A tip, straining tomatoes as you peel and cut them will help to reduce the liquid in the jar after they’re canned. Remember to pack them down A LOT. I pack, drain, let them sit, and repeat. Quarts of tomatoes are awesome for chili, but you might can some pints too. I find pints are great for pasta recipes, especially if you pack them tight!

When canning large amounts, you can ask growers if they have and are willing to sell seconds. Those are tomatoes that don’t meet their quality standards for selling at full price. Much of this depends on the harvest, if it’s been a hard growing season, seconds won't be as available. Tip, farmers’ market vendors love questions. Don’t be shy, ask questions. They might not have all the answers, but they can make suggestions where to find what you need.

Other Things to Stew On

The subject of tomatoes is broad, and there are preferences and other variables to consider, so I definitely didn't cover it all here. A last few things to consider when picking your tomatoes:

Acidity is usually higher in red and lower in yellow tomatoes, which can go hand-in-hand with flavor. Orange or striped tomatoes, are mid-range in color, taste, and acidity.
The most flavorful tomatoes are high sugar and high acid content. Cherry tomatoes are known to be sweeter. The nutrition crops get from the soil influences both of these, as well as the variety of the tomato.
One reason store bought tomatoes are less flavorful and visually appealing is because they are picked long before ripened, so they are still viable by the time they're shipped to the stores. Crops are also grown in high tunnels or greenhouses with electronically controlled watering.
Local farmers tend to use less pesticides and herbicides, and wait until the fruit is ripened fully before picking. So when you visit your farmers’ market, expect imperfections. Tomatoes grown outdoors can have cracks and deformities, so there might be some waste, but doesn't mean it’s a bad tomato.

I hope this helps you make good choices when buying tomatoes wherever you shop, but we hope you stop by and see what our market has to offer.

Sources:

Open: 8 a.m.–noon, Saturdays

June through October

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