Tomatoes, those juicy wonders, with their vibrant colours and an array of flavours. From the lively red and yellow heirloom to the petite cherry tomatoes and hearty beefsteak.

These little guys bring a kaleidoscope of excitement to the table. Let us explore 5 different tomatoes from around the world and some of the best ways to eat them.

San Marzano (Italy)

The San Marzeno tomato
The San Marzano tomato

Grown in the volcanic soil of the Campania region, San Marzano’s have become a symbol of Italian cuisine. These tomatoes are hailed for their superior quality and flavour, with their elongated, plum-like shape they boast the perfect balance of sweetness and acidity.

One of the main factors contributing to their exceptional taste is the soil in which they are cultivated. The rich mineral content in the ground, coupled with the Mediterranean climate enhances the fruit’s natural sweetness.

The Best Ways to Enjoy San Marzanos

Fresh and Simple: When these tomatoes are at the peak of their ripeness, simply slice and sprinkle with some coarse sea salt, drizzle with Italian extra virgin olive oil and garnish with fresh basil leaves for a delightful appetiser.

Classic Tomato Sauce

Classic Tomato Sauce: The low acidity content of San Marzano tomatoes makes them highly sort after for making pasta sauce. Simmer peeled tomatoes in a pan with garlic, onions, olive oil and a pinch of sugar to create a base sauce that would work perfectly with any pasta dish. 

Caprese Salad: Combine the flavours of San Marzano with fresh buffalo mozzarella and basil leaves to create a Caprese salad. Drizzle with a balsamic reduction for a refreshing summer salad that celebrates the flavours of Italian cuisine.

Bruschetta: Toast some crusty bread, run with garlic, and top it with a mixture of diced tomatoes, fresh basil, olive oil, sea salt, and pepper. This simple yet delicious starter allows the San Marzeno’s to shine.

Kumato (Spain) 

Kumato tomatoes
Kumato tomatoes

Amongst Spain’s many culinary delights, one gem is the Kumato. With its deep green-brown colour, dense texture and complex flavour profile, the Kumato offers a delightful twist on traditional tomato dishes. 

Kumatos stand out from the crowd with their rich, dark hue which is a result of the natural ripening process that allows them to develop their dark skin while retaining a juicy flesh. The fruit offers a rich umami taste that makes them recognisable in any dish.

The Best Ways to Enjoy the Kumatos

Salsa: Dice the tomatoes along with red onions, jalapenos, coriander, lime juice and a pint of salt for a salsa that complements grilled meats, fish, tortilla chips or a topping for tacos.

Roasted: Roasting enhances the tomato’s natural sweetness and concentrates its flavours. Halve the Kumato’s and toss them in oil, sprinkle with herbs like thyme or rosemary, and roast them in the oven until slightly caramelised. These roasted delights can be enjoyed as a side, or spread over toasted bread.

Kumato and goats cheese tart: Spread a thin layer of Dijon mustard on a pre-baked pastry crust, arrange thinly sliced Kumato tomatoes on top, add crumbled goat cheese, and sprinkle with fresh herbs like basil or oregano. Then bake until the crust is golden and the tomatoes have slightly softened. This visually stunning tart with a perfect savoury option for brunch or a light dinner.

Green Zebra Tomatoes (United States) 

Green Zebra tomatoes
Green Zebra tomatoes

The Green Zebra tomato was developed by renowned tomato breeder Tom Wagney in the 1980s. Wagner aimed to create a tomato with a distinct visual appeal, through careful crossbreeding, he succeeded in cultivating a tomato that showcased vibrant green stripes against a yellow skin.

Unlike traditional red tomato varieties, this fruit has a slightly tangy flavour, making it not only delicious in flavour but also adding a visually stunning appeal to any dish.

The Best Ways to Eat the Green Zebra Tomatoes

Gazpacho: This chilled tomato-based soup becomes even more intriguing with the addition of Green Zebra tomatoes. Blend them with cucumber, bell peppers, garlic, olive oil, and a touch of vinegar. The result is a vibrant green gazpacho that is both visually stunning and bursting with flavour.

Relish the Pickles: Explore the realm of pickling by preserving the tang of Green Zebra tomatoes. Make quick pickles by slicing them and immersing them in a mixture of vinegar, water, sugar, and spices. Allow them to marinate for a few hours or overnight, and enjoy them as a tangy condiment or a delightful addition to sandwiches and charcuterie boards.

Oxheart Tomatoes (Russia) 

Oxheart tomatoes
Oxheart tomatoes

Also known as “Bychye Serdtse” in Russian, the Oxheart tomato has deep roots in Russia’s culinary traditions. It is believed to have originated in Siberia and gradually spread throughout the country. Known for its large size and unique heart-shaped appearance, Russian cooks have embraced the Oxheart in traditional dishes, sauces and homemade tomato juice.

The Best Ways to Enjoy the Oxheart Tomatoes

Borscht: The beloved Russian soup often features the Oxheart tomato as a key ingredient. Its robust flavour adds depth to the broth, while its firm texture holds up well during the cooking process. Incorporate diced Oxheart tomatoes into the soup, along with beets, cabbage, potatoes, and other traditional borscht components.

Stuffed Oxheart Tomatoes

Stuffed Oxheart Tomatoes: Take advantage of the tomato’s large size by stuffing them with a variety of delicious fillings. Prepare a mixture of ground meat, rice, herbs, and spices, and gently stuff the hollowed-out tomatoes. Bake them in the oven until the filling is cooked through and the tomatoes are tender, resulting in a satisfying and flavourful dish.

Fresh Juices: Oxheart tomatoes are an excellent choice for making fresh tomato juice, a popular beverage in Russian households. Blend the tomatoes and strain the juice, adding a touch of salt and black pepper for a savoury twist. This refreshing and nutritious drink is enjoyed on its own or used as a base for cocktails.

Beefsteak Tomatoes (United States) 

Beefsteak tomatoes
Beefsteak tomatoes

The exact origin of the beefsteak tomato is uncertain, but it is believed to have its roots in South America. It made its way to North America during the early 19th century, where it gained popularity due to its remarkable size. These tomatoes can reach impressive weights, with some exceeding 450 grams. Their thick and juicy texture makes them perfect for a variety of culinary applications.

The Best Ways to Enjoy the Beefsteak Tomatoes

Sandwiches and Burgers: Beefsteak tomatoes are perfect for adding a juicy and flavourful element to sandwiches and burgers. Slice them thickly and layer them with your favourite ingredients, such as lettuce, bacon, avocado, and your choice of protein.

Tomato and Mozzarella Tart

Tomato and Mozzarella Tart: Impress any guests with a savoury tomato and mozzarella tart. Spread puff pastry or tart dough with a mixture of ricotta cheese, herbs, and garlic. Arrange thick slices of beefsteak tomatoes and mozzarella cheese on top, sprinkle with salt and pepper, and bake until golden. The combination of flaky crust, creamy cheese, and juicy tomatoes is simply irresistible.