Choosing a tomato for your needs can be easy! Tomatoes are often categorized as slicer, paste, or cherry/grape. Each is delicious, but best used for different cooking methods. We have a recipe for each!
Slicer tomatoes are thick and sturdy for slicing and enjoying in BLT sandwiches, Caprese salads, and chopped atop bruchetta, among many other dishes. Try Red Pride, Beefsteak, and Black Krim.
Mom’s Yummy Tomato Snack
Slice 3 or 4 tomatoes thickly, pat dry with a paper towel, and place them on a baking sheet lined with parchment paper. Mix ½ tsp. salt, 1 c. sour cream, 1 tsp. sugar, 1 tbsp. flour, 2 tbsp. chopped green onions, and 2 tbsp. chopped green chiles. Spoon about 1 tbsp. of the mixture on each tomato slice, and then top with cheddar cheese. Broil for 4 to 6 minutes or until lightly browned. The Paste tomato, also known as saladette, is a drier tomato with less seeds and rich flavor, ideal for cooking down into a sauce, paste, or for drying. Try Supremo, San Marzano, and Speckled Roman.
Preheat the oven to 350°F and chop about 5–10 pounds of tomatoes. Simmer tomatoes with a few tablespoons of olive oil in a sautée pan until they are soft. Pass the cooked tomatoes through a food mill to filter out the skins and seeds. Pour the tomato pulp onto two large, rimmed baking sheets and place in the oven. Bake until the tomatoes have reduced by half, usually about 3 to 4 hours. Freeze paste or keep in refrigerator for up to four weeks.
Cherry/Grape tomatoes are sweet, juicy, and small, perfect for snacking! Try roasting them with some olive oil until they burst. Try Gardener’s Delight, Rainbow Blend, and Jelly Bean Red & Yellow.
Preheat oven to 350°F. Roll a pastry or pie crust into a standard pie dish. Toss 2–3 cups of cherry or grape tomatoes in olive oil, and mound into prepared pie dish. Bake in oven until crust is browned, about 20 to 30 minutes. Top with fresh basil and Parmesean cheese.