Fall, Summer

Region of Origin:

South America


Tomatoes are a fruit that comes in dozens of different sizes, shapes, and colors. Sizes range from tiny cherry tomatoes to large beefsteak tomatoes, while colors include yellow, orange, red, pink, purple, and black. Some varieties turn a uniform color when ripe and some are striped.

Choose ripe tomatoes that are firm, free of bruises or wrinkles, and feel heavy. Smaller varieties like cherry and Roma tomatoes will be light with less liquid, while larger varieties will be  juicier.

How to Prep

Wash and remove any vines that may still be attached.

RAW: Slice or mince fresh tomatoes to add to salads or eat on their own. Discard the seeds and liquidy centers if desired.

COOK: Choose tomatoes that are beginning to soften and chop or grate them into a bowl to collect both the flesh and liquid. Add to a large pot with salt, pepper, fresh or dried herbs, and other seasonings of your choice to make a basic marinara sauce.


Store whole tomatoes at room temperature as colder temperatures will turn them mushy and mealy. Store them in a single layer if possible to prevent bruising. Store cut tomatoes in the refrigerator