Skip to main content
Taxonomy

Culinary Use

Learn About Culinary Use

Botanically, a tomato is classified as a fruit (berry), but is consumed primarily as a vegetable. And although there are recipes for sweet dishes with the addition of tomato, this fruit has won the culinary world as a base for many savory dishes.

Tomatoes are eaten and loved raw - straight from the vine, sauté like an apple, and in various types of salads, salsas or sandwiches. Cherry sized tomato varieties makes an excellent snack and the juice made from a fresh tomatoes is a great addition to a daily, healthy diet.

These fruits acquire a rich taste after cooking. Various types of sauces and stews are prepared from them, and added to pasta, rice dishes, groats, meats and fish. The richness of flavors and nutritional values in cooked tomatoes makes them perfect for preserving and canning, which allows us to enjoy their taste all year round. It is safe to say that the culinary world without tomato would be extremely poor.

Below are the different types of tomato fruits, broken down into recommended culinary uses. Of course, culinary tastes vary and everyone can choose what they like best. Some tomato varieties, however, have characteristics that make them taste better when eaten raw, and others are better for cooking or canning.




Stuffer

Stuffer tomato varieties produce fruit that contains small amount of seed and gel in the center of the fruit. This type of tomato fruit usually has a thick walls which makes them perfect for stuffing with different type of filling - cheeses with herbs or minced meat.

 

Sign up for our Newsletter

We respect your privacy. Your information will not be shared.

Join Our Exclusive Global Community of Tomato Enthusiasts

Be the first to know about the latest in tomato trends - directly to your inbox twice a month!

Just enter your email address below to join

Holler Box