Tomato Varieties

According to hub-uk.com/vegetables/tomatoes.htm, the tomato plant was first grown in England towards the end of the Sixteenth century and, even though the tomato was eaten in both Spain and Italy, it was regarded as poisonous and therefore only used as a herbal remedy. It was not until the middle of the Eighteenth century that tomatoes became widely eaten in Britain, being used in soups, broths and as a garnish. By Victorian times, cultivation reached industrial scale to cope with demand for this ever popular vegetable.

Varieties of Tomatoes

Beef Tomatoes are the largest of the tomato varieties. These have a sweet dense red flesh, ideal for stuffing, slicing or cooking with.

Vine Ripened Tomatoes are packed with flavor and mature further and keep better on the vine. With a distinctive tomato aroma they are delicious in salads or roasted on the vine.

Cherry Tomatoes are much smaller than other tomato varieties and have a very intense sweet flavor. It is delicious as a lunchbox snack, in salads or roasted.

Cherry Tomatoes on the Vine are the small cherry tomatoes with a more intense flavor and aroma. They are good in roasting on the vine or on the barbecue.

Sungold Tomatoes have a much more delicate flavor than the traditional cherry, very juicy and a lovely orange color which looks great in salads or as a garnish.

Baby Plum Tomatoes have the most intensely sweet flavor and juicy flesh, with an elongated shape and deep color. They are ideal for salads or cooking and also make a great snack.

Midi Plum Tomatoes are smallish plum tomatoes which have a sweet-sour flavor; they have a distinctive oval shape and have a very high flesh/seed ratio which makes them great for most cooking methods, from casseroles to barbecues.

Plum tomatoes are egg-shaped tomatoes that have a meaty flesh and concentrated flavor, which makes them especially well-suited to cooking. They are available in various sizes including baby. Plum tomatoes are the most popular variety for canning.