Deciding what tomatoes you want to grow can be a big decision for most people. Do I want them for a sandwich or salad? What are the best ones to grow for a soup or salsa?
“There’s some that are more sour. There’s some that are more sweet. And there are some have a more savory flavor,” said Shella Menendez, manager of the Montgomery County Farmer’s Market
“It depends, the flavor, on the acidity of the tomato. Whether it’s a high acid or low acid tomato. Some can be juicy. Some can be more fleshy, which would make the difference between a good sandwich tomato or a good salsa and juice tomato.”
Here are some of her recommendations for sandwich, juice and salsa, and salad tomatoes varieties.
There pretty tangy and acidic, like the old fashioned variety of heirloom tomatoes. They tend to be a flatter, wider tomato, have a medium consistency of skin, and tend to be juicier than others. Brandywine and Cherokee Purple are some of the more popular varieties. A lot of people also like the Beefsteak because they tend to get pretty large and one slice can cover a whole slice of bread.
2.Juice and salsa
Also known as paste tomatoes, Roma, Amelia, and San Marzano are some of the more popular types. They have less juice and more flesh, with a meaty inside and less seeds than sandwich types. Because they are less juicy, they have more of a savory taste.
Though any kind of tomato could be considered to be put in a salad, cherry tomatoes, grape, and yellow pear tomatoes, which tend to be on the smaller side. But any homegrown tomato is perfect for a salad.
Whatever variety you choose, Menendez recommends to keep one thing with you.
“Its always handy to have a sharp knife, because they don’t always cut very well, especially when there very ripe.”