Tomato is the centrepiece of many recipes and plays a major role in many cooking techniques, from sautéing and grilling to roasting and baking.

While most recipes call for a specific tomato, some don’t, and this is the place for your experiment and use your favourite kind. Different tomatoes have different flavour profiles and work better with certain ingredients and techniques.

Cherry Tomatoes

These are the small tomatoes you see in the grocery store. They’re the perfect size for salads or to eat alone as a snack and are used to make sundried tomatoes.

They are similar in size to cherry tomatoes; except they are slightly elongated. They are, however, less juicy than cherry tomatoes. For snacks and salads, this is a good bet.

Though in India, they aren’t sold under this name, but this is your classic tomato from the grocery store. It’s a little sweeter and is great for canning or making sauces. They can be a wonderful grilling option.

Green tomatoes aren’t frequently sold, but in parts of the country, they are used in cooking. They are firm, easy to slice and sour and can undergo frying.

Desi Tomatoes

These are the quintessential Indian cooking tomatoes. They are great for dals and subzis, and juicy with just a little bit of tang.

Tomatoes on the vine are sold while still attached to the vine they grew on. This prolongs their shelf life.

Rich in antioxidants, they are typically used for canning and saucing.