At a farmers market, the tomato table can look like a color chart: small cherries, long plums, and broad, ridged slicers all in the same harvest. They are not interchangeable, and choosing by shape is often more useful than choosing by name. Start with what you plan to cook.
Match the Tomato to the Dish
Cherry tomatoes are handy for salads and quick skillet cooking because they can be halved or left whole. Plum tomatoes, with their elongated shape, are a practical choice for sauces and roasting. Large slicers bring generous, juicy pieces to sandwiches, while a mixed-color heirloom can make a simple plate of sliced tomatoes feel complete.
Choose with Your Senses
Look for tomatoes with taut, unbroken skin and a little give when held gently; avoid squeezing them at the market. A ripe tomato usually has a fresh, leafy scent near the stem. Color can help, but different varieties ripen to different shades, so it is not a reliable test on its own.
Keep Their Texture
For the fullest flavor and a pleasant texture, keep whole tomatoes at room temperature and use them before they become very soft. If one is already cut, cover it and refrigerate it, then bring it back toward room temperature before serving. A pinch of salt and a sharp knife are often all a good ripe tomato needs.