Top 30 Tomatoes
in the World

Prized by many chefs as the best of its kind, Pomodoro S. Marzano dell’Agro Sarnese-Nocerino is a variety of plum tomato grown along the banks of Sarno River in the fertile volcanic plains south of Mount Vesuvius, namely within the provinces of Naples, Salerno and Avellino. Locally known as 'the king of tomatoes', San Marzano peels quite easily and is characterized by an almost seedless flesh, bright red color and a delicate, bittersweet flavor. Even though San Marzano tomatoes are commonly used in a wide variety of Italian dishes, they have been designated as the only tomato variety that can be used for Vera Pizza Napoletana, the genuine Neapolitan pizza.Expand

These small tomatoes come from a local variety produced on the islands of Santorini, Thirasia, Palea Kameni, Nea Kameni, Aspro, Christiani, and Askania in the Cyclades in the southern Aegean Sea. The production, treatment, and processing of these tomatos must be carried out exclusively within this area in order to avoid deterioration in the quality of this fragile fruit. Tomataki Santorinis is a deep red color and has a firm, not particularly moist flesh with a high seed content. These tomatoes owe their distinctive characteristics to the climatic conditions and the limey, alkaline soils of the area. It has high levels of acidity and, due to the alkaline soil, a high sugar level when ripe. It has been recorded that tomato cultivation began on the island of Santorini in the 1870s. Today, Santorini tomatos are widely recognized as a product of exceptional quality and are used in a range of recipes.Expand

Named after its town of origin, pomodoro di Pachino refers to various varieties of fresh tomatoes grown within the Sicilian province of Syracuse. The sweet flavored Pachino tomatoes are characterized by a particularly succulent flesh and prized for their long shelf life. They are best enjoyed fresh, and typically used as an ingredient for mixed salads, cold pasta dishes or for pizza toppings. Also, according to old Sicilian culinary traditions, Pachino tomatoes are often sun-dried and preserved in olive oil in which way they can be used for making pâtés and tapenades, various flans and a seemingly limitless number of pasta dishes.Expand

Datterino is a variety of tomato originating from Sicily, known for its sweet and intense flavor. It is small and oval-shaped, resembling a date, with a weight ranging from 15 to 40 grams (0.5 - 1.3 oz). The pulp is firm with low water content, a thin skin, and few seeds, making it ideal for fresh consumption in salads or for preparing sauces and preserves. The plant is vigorous, producing abundant clusters of tomatoes that have a long shelf life after harvesting.Expand

Costoluto fiorentino is a tomato variety originating from Florence. This heirloom has a distinct flattened and heavily ribbed shape. When mature, the color of the tomato is a brilliant deep red. These tomatoes have a meaty and juicy texture that is high in sugar and acid, making them one of the best varieties for cooking and making rich sauces or soups such as pappa al pomodoro. They are also used fresh, sliced and added to sandwiches or salads.Expand

Grown and produced in the province of Naples, namely within the Vesuvio National Park, Pomodorino del Piennolo del Vesuvio refers to cherry tomatoes which are marketed al piennolo, braided in bunches and sun-dried. As the tomatoes slowly dry out, their sweet flavor and aroma become more intense and concentrated. Thanks to this old Vesuvian method of preserving, these fragrant cherry tomatoes can be enjoyed year round. Piennolo tomatoes are amazingly versatile and typically used as pizza topping or for preparing a wide variety of traditional Neapolitan pasta dishes like Scialatielli con salsiccia and Tagliatelle alle vongole or even desserts such as Millefoglie del Vesuvio.Expand

Cuore di bue (which means "oxheart" in Italian) is a traditional heirloom tomato variety known for its large, piriform shape, thin skin, and meaty, juicy flesh. It is a beefsteak-type tomato, prized for its sweet, delicate flavor and low acidity, making it ideal for raw consumption. This variety is particularly popular in northern Italy, especially in Liguria and Piedmont, where it is a key ingredient in fresh summer salads. Unlike many modern tomatoes, cuore di bue has few seeds and little water content, which makes it perfect for caprese salads, sandwiches, and bruschetta, as well as for slicing and enjoying with a drizzle of olive oil. It comes in various sizes, often weighing between 300 and 500 grams (10.5-17.5 oz), and its shape can be slightly irregular, with prominent lobes. The skin is very thin, so it is delicate and should be handled with care. Because of its high pulp-to-seed ratio, it is also used in sauces and cooking, though its best qualities shine when eaten raw. This variety is still cultivated using traditional methods, often in small-scale farms, and is highly sought after in Italian and Mediterranean cuisine.Expand

Creole tomato is a tomato cultivar originating from Louisiana. It's characterized by its very thin skin, high juice content, and low levels of acidity. The tomato also has an intensely sweet aroma and characteristic flavors which are a result of fertile local soil and humid air. Creole tomatoes are in season from June through August. It's important not to refrigerate them, as the process will diminish its naturally sweet flavors.Expand

Ayaş domatesi refers to a variety of tomato that is grown in the Ayaş district, located near Ankara in Turkey. This tomato variety is known for its distinctive taste and quality, and it has gained a reputation in Turkey and beyond for its superior characteristics. Ayaş domatesi is prized for its rich flavor, which is often described as sweet and robust. The taste profile of these tomatoes is typically more intense compared to standard varieties, making them a favorite among chefs and food enthusiasts. These tomatoes are traditionally cultivated with particular care to ensure the highest quality. Ayaş domatesi is versatile in culinary use. It can be enjoyed fresh in salads, as well as in cooked dishes where the tomato's flavor can significantly enhance the taste of the meal. It is also used in making sauces and pastes.Expand

Veselaya sosedka is a commercial tomato variety originating from Russia. These tomatoes have a striking visual appearance – the fruit is medium to large in size, yellow in color, slightly flattened and strongly ribbed on the sides. The plant is tall, with regular leaves, and grows to about 2 meters high. The flavors are described as mild and sweet, makign Veselaya sosedka perfect for canning, cooking, or using the tomatoes for the preparation of various sauces. This tomato variety is harvested in midseason and it takes them about 80 days to maturity.Expand