This is a simple spin on an old southern favorite! It’s going to knock your socks off! Fried Green Tomato Salad! This is absolutely one of my favorites.
Question by belle♥: can somebody help me to identify the different kinds of tomatoes and their uses?
i’m planning to cook paella this weekend and one of the ingredients is a tomato. i went to the grocery and saw all different kinds. please help.
Best answer:
Answer by Lenz
sorry, can’t help you i’am not a fan of tomatoes
Know better? Leave your own answer in the comments!
Related Tomato Salad Articles
cherry,beefstake,pear,tear,roma,green, the roma tomato will work the best for you in that dish
ripe plum tomatoes are best used for paella
Tomato
Baby plum tomatoes
The tiniest type of plum tomatoes available, and even smaller than cherry tomatoes – this sweet, oval shaped variety is just perfect for eating as they are.
Seasonal availability: All year.
Uses: In salads, on kebabs or simply as they are.
To store: Keep at room temperature for the best flavour.
Cherry tomatoes
These small, dainty cherry-sized type are mouthwateringly sweet and a good choice for salads or for cooking whole. They were once the prized treasures of gardeners but are now widely available. Although they are more expensive than round or salad tomatoes, it’s worth paying a little extra for the delicious flavour. Red, yellow and orange varieties are available.
Seasonal availability: All year.
Uses: In salads, sandwiches and pasta dishes. Roasted cherry tomatoes are a delicious accompaniment to chicken or fish dishes.
To store: For the best flavour, keep at room temperature and not in the fridge.
To prepare: Wash and serve whole or halved.
To cook: Roast cherry tomatoes in olive oil at 200°C, gas mark 6 for 10-15 minutes until they just begin to soften, sprinkle with fresh basil leaves and a drizzle of balsamic vinegar to serve.
Cherry vine tomatoes
A sweet tomato matured on the vine for the best flavour. Inside the fruit there are two cells packed with seeds in a tangy, sweet-flavoured juice. When ripe the fruit is a deep red colour and very firm – so be careful not to get sprayed with pips as you bite! To release the tomato scent, lightly rub the vine with your thumb and first finger as you pick the fruit.
Seasonal availability: All year.
Uses: In salads, on pizzas or served simply with bread and cheese.
To store: Store at room temperature not in the fridge.
To prepare: Keep the tomatoes on the vine until needed, then pick as required.
Cocktail plum tomatoes
A sweet, tangy small version of the ever-popular plum tomatoes – mid way in size between regular plum tomatoes and baby plum tomatoes. Cocktail plum tomatoes are sold on the vine.
Seasonal availability: All year.
Uses: In salads, roasted or slices and served with a selection of cured meats and cheeses.
To store: Store at room temperature for the best flavour.
Green tomatoes
Traditionally green tomatoes were unripened tomatoes, which had a tangy, slightly acidic flavour. Ripe green tomatoes are also available now, they have a bright green flesh and a subtle tang.
Seasonal availability: All year.
Uses: In salads, relishes and chutneys.
To store: Keep at room temperature.
To prepare: Wash before use and slice, halve or quarter.
Orange tomatoes
Mild-flavoured tomatoes with a sweet, delicate flavour and a low acidity.
Seasonal availability: All year.
Uses: They add a splash of colour to salads and are also good in soups and sauces.
To store: Keep at room temperature.
To prepare: Wash before use and slice, halve or quarter.
Plum tomatoes
Plum tomatoes are a deep red with a distinctive oval shape. Richly flavoured with fewer seeds than round tomatoes, these are considered to be the best cooking tomatoes due to their concentrated flavour and high acidity. Grown widely in Italy, they are available in a range of sizes and colours, but red plums are best for cooking. They are the most popular variety for canning.
Seasonal availability: All year, English from May to October.
Uses: Their firm flesh makes them perfect for cooking, particularly Mediterranean dishes such as ratatouille and pasta sauces.
To store: Keep the tomatoes at room temperature to bring out their full flavour. When ripe the calyx should be fresh and green and the scent should be fairly aromatic.
To prepare: Plum tomatoes can be eaten raw or cooked, with or without their skin. To skin, place them in a bowl of very hot water for 15 seconds and the skins will peel off easily.
Raff tomatoes
A traditional large winter variety from southern Spain which are at their best when they are still tinged with green. They are left to mature on the vine to develop the maximum taste and sweetness.
Seasonal availability: November to March.
Uses: Their large size makes Raff tomatoes ideal for slicing and stuffing.
To store: For the best flavour, keep at room temperature and not in the fridge.
To prepare: Wash thoroughly in cold water. For stuffing, slice the top off the tomatoes and scoop out the seeds and flesh using a teaspoon.
To cook: Preheat the oven to 200(C, gas mark 6 and fill the prepared tomatoes with the stuffing of your choice and bake for 15-20 minutes.
Red choice tomatoes
These tomatoes have been selected and grown for the best flavour. Rich, red and slightly smaller than standard tomatoes, they are aromatic and sweet with a full, fruity, plummy flavour.
Seasonal availability: English from April to October.
Uses: They can be eaten raw in salads, cooked in soups, and sauces or roasted with herbs. They can also be used in pies, risottos, tarts and relishes.
To store: Store at room temperature to bring out the flavour.
To prepare: Slice, halve, quarter or roughly chop as necessary. To skin, place them in a bowl of very hot water for 15 seconds and the skins will peel off easily.
Round or salad tomatoes
These are the most common type available and vary in size according to the exact type and the time of year. They are generally quite acidic with a full flavour, so are excellent for cooking or eating raw. For cooking, look for soft, ripe fruit and add a pinch of sugar and season well to bring out the flavour.
Seasonal availability: All year.
Uses: Sliced in salads, pies and quiches.
To store: Keep at room temperature.
To prepare: Wash and cut into quarters, halves or slices.
Slicing or beef tomatoes
These are pumpkin-shaped, large, ridged and deep red or orange in colour. They have a good firm texture and a sweet, mellow flavour due to their low acidity,
Seasonal availability: All year, English from June to September
Uses: Their size and shape make them excellent for slicing to use in sandwiches and salads, or for stuffing and baking whole.
To store: Tomatoes are sub-tropical fruits and should be stored at room temperature not in the fridge.
To prepare: Wash before use. For a simple starter, slice thinly and sprinkle with olive oil and chopped basil, adding slices of mozzarella cheese if liked. For baking, cut off a lid and scoop out the centre with a teaspoon.
Yellow tomatoes
These have a sweet, slightly lemony, mild flavour and a lower acidity than red tomatoes. Seasonal availability: All year.
Uses: Yellow tomatoes should ideally be used in salads for their decorative quality, but are also suitable for cooking and are especially good in pickles and chutneys. To store: Keep at room temperature.
To prepare: Wash before use and slice, halve or quarter.
Tomato Varieties
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Cherry Tomatoes
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Orange Tomatoes
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White Tomatotes
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Beefsteak Tomatoes
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Pink & Purple Tomatoes
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Yellow Tomatoes
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Bi-Color Tomatoes
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Italian, Paste & Sauce Tomatoes
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All About Tomatoes
http://www.hormel.com/templates/knowledge/knowledge.asp?id=829&hlite=true&querytext=tomatoes
I can’t tell you all of them there are to many. Check out this website. It will have all your answers. http://www.richfarmgarden.com/tomato.html
just get a regular tomato. The smaller ones usually work better for cooking…if you need to peel it you should put it in a pot of boiling water for about 15 seconds and then take it out and put it directly into ice water. this will cause the skin to peel away very easy.