Tomato varieties suited for every dish

In the quest for the perfect tomato, the supermarket's limited selection often dictates choices: large, round varieties for salads, small ones for snacking, and San Marzano for sauces. However, the world of tomatoes offers far greater diversity, as demonstrated by Swiss garden journalist and sociologist Ute Studer. In her Zurich garden, she has cultivated a personal paradise of tomatoes, boasting a private seed archive of over 1,000 varieties.

Studer has shared her extensive knowledge in several books. Following "Tomatenlust," which featured profiles of fellow tomato enthusiasts, her latest book, "Tomatenglück," released on September 7, delves into the vast array of tomato varieties and offers cultivation tips. She is also a valuable resource for culinary applications of different tomatoes.

"Basically, you can make sauce from all tomato varieties," Studer states, "but some are particularly suitable, not always due to taste." Elongated types like Peretti or San Marzano, while not exceptional raw, are ideal for sauces because they are fleshy with minimal gel, reducing moisture content and cooking time. Studer personally prefers more aromatic varieties for sauces, such as large beefsteak tomatoes or her favorite, 'Mom's Paste,' an elongated, plum-sized tomato known for its high yield and manageable plant height.

For salads and Caprese, Studer favors large beefsteak tomatoes. She references a French study where top chefs identified green varieties as the best for salads, followed by dark red, large beefsteak types from the Balkans or Russia. Yellow and white varieties, low in acidity, are recommended for those who prefer less tartness.

When it comes to cooking, particularly stuffed tomatoes, specific varieties like 'Yellow Stuffer' are ideal. While not prized for flavor, their large hollow cavities and minimal gel make them easy to fill. For drying, Studer suggests the 'Pelatti' variety, which has very little moisture and gel, requiring less time in a dehydrator or oven.