Start with the job
A tomato can be sweet, sharp, juicy, meaty, soft, firm, delicate or robust. That means the right tomato depends on how you plan to use it. A cherry tomato can be excellent raw and awkward in a slow sauce. A plum tomato can be perfect for cooking and ordinary in a salad.
Tomato King keeps the choice simple: decide whether you are eating, slicing, roasting, reducing or preserving. Then choose the tomato that behaves best in that situation.
Eat raw: aroma, sweetness and texture matter most.
Cook down: flesh, ripeness and lower water content help.
Roast: ripe or slightly soft tomatoes are ideal.
Tomato types at a glance
| Type | Best for | Why it works |
|---|---|---|
| Cherry | Snacking, salads, lunchboxes, roasting whole | Sweet, small and quick to use. |
| Cocktail | Premium salads, roasting, garnish, sharing plates | Good balance of sweetness, acidity and aroma. |
| Plum | Sauces, passata, soup, ketchup, roasting | Meatier flesh and less watery texture. |
| Beef | Burgers, sandwiches, grilling, slicing | Large slices and a meaty bite. |
| Vine | Everyday salads, cooking, retail displays | Aromatic, familiar and visually strong. |
| Heritage | Colourful salads, sharing plates, simple eating | Varied colour, shape, flavour and texture. |
The quick test
For salad, look for smell and texture. For sauce, look for ripeness and flesh. For roasting, use tomatoes with flavour that need concentrating. For sandwiches, choose tomatoes that slice cleanly and do not flood the bread.