One of the most scenic varieties for salads: it is best when raw, perfect sliced in a carpaccio or marinated, seasoned with extra virgin olive oil, salt and ingredients that enhance its freshness, such as red onions, dairy products and basil. It is a very common tomato, large in size: it is heart-shaped, has a thin, more or less smooth skin and juicy pulp with few seeds. It can be found from March to July, but depending on the type, even until September.
2. Ribbed
Very similar to the previous one in the “wrinkled” version, it has a slightly flattened appearance, as if pressed from above. It can be bright red or streaked with green: it is harvested from mid-August. How to eat it? In salad, but also au gratin in the oven, with a simple and light breading made with breadcrumbs, oil, salt and chopped aromatic herbs, as it is firm, meaty and naturally sugary, to resist without going mushy after a very short cooking.
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3. San Marzano
Did you say tomato puree? Your best ally can only be the San Marzano, considered the “king of tomatoes”, used to make the most popular preserves, from peeled tomatoes to sauces. Green light for fish, meat or vegetable sauces that are cooked quickly, which maintain their aroma and sweetness. With an elongated cylindrical shape, it has a delicate and thin skin, solid pulp and must be soft to the touch: the color is intense red, with yellow shades near the stalk.
4. Round and Copper
Here is one of the most popular and versatile types: the round one has a bright red color and a smooth and silky skin. To express itself it must be brought to the table when fully ripe, so as to have a deep red shade and a sweet flavor, not at all acidic. It is found single, or in bunches, known as ramato: in this case it is purchased attached to the stem. Raw, cut into slices, it becomes the evergreen filling of a hamburger, while whole, with the top cap just removed and emptied, it is the undisputed protagonist of cold stuffed tomatoes.
5. Cherry Tomato
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