If you're a little confused by the many types of tomatoes, don't worry, because we're going to break it down for you. Here are the four main kinds and the best way to use them.
Cherry & Grape
You can simply roast them the oven (make a big batch and toss some in the freezer for winter months), or throw them into pasta with other summer M.V.P.s like corn and basil. Or, thread them onto skewers and toss them on the grill solo, or with fish, chicken or steak.Plum
Skinny, oblong “paste” tomatoes like ‘San Marzano,’ ‘Roma’ and ‘Amish Paste’ boast meaty interiors and lower water content and fewer seeds than other types, making them ideal for sauces or roasting.Salad
Add them to any kind of green or grain salad you’d like. You may also use these tomatoes for sauces, but beware that they’ll take longer to cook down since they’re more juicy than plum tomatoes.Beefsteak
These kings of the tomato world are large, heavy and meaty…the perfect size to match up with round of mozzarella in a Caprese Salad, or to tuck into a breakfast sandwich, B.L.T. or grilled cheese.
Which type of tomato is your favorite? What are some of your favorite ways to use the various types of tomatoes? Share your thoughts in the comment section below!
Article Source: Food Network
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