Globe or Slicing Tomatoes: Familiar everyday tomatoes. They are best sliced but can be cooked as well. With medium size, you get 3-4 to a pound. 1 large tomato equal 2/3 cup chopped.
Beefsteak Tomato: A very large tomato often at least 1 pound in weight. It is a hybrid since 1940 and well known for its flavor and productivity.
Cherry Tomatoes: (red and yellow) Bite size tomatoes are available year round and the flavorful quality is consistent. Great in the winter when the globe are tasteless.
Plum or Roma Tomatoes: ( red and yellow) These have a thick meaty wall, small seeds, good flavor and little juice. They are the shape of a plum and are ideal for cooking sauces.
Pear Shape Tomatoes: 1 to 2 inches long and delicate. Flavor can be slightly acidic and a little "lemony", very pretty in salads
Yellow Tomatoes: These tomatoes are almost always milder than the red and a counterpart to many varieties of red tomatoes.
Green Tomatoes: Immature tomatoes, that have not ripened. They are firmer and more acidic than red tomatoes. Great fried!
Oven Roasted Tomatoes: Cut tomatoes crosswise in half and place, with cut side down on an oiled baking sheet or broiler rack. Drizzle with a little olive oil. Broil at medium until the tops are golden brown or 5-8 minutes.
Smoked Tomatoes: Prepare your BBQ with charcoal and let it cook down until they are covered with white ash. Remove the core from 3 pounds of tomatoes and make an x incision at the other end. Place tomatoes on an oiled grill, x side down. Place cover on grill and let cook 45 minutes. Moisture or wet wood chips can be added to the coals if they are cooking to fast. The skin will be splitting and wrinkled. Keep the tomatoes upright to save all the juice. You can also use a smoker.
Oven "Sun-Dried" Tomatoes: Slice Roma tomatoes in half, top to bottom, and remove seeds. Place, cut side down on racks place on a baking sheet. Dry in a 200-degree oven for 12-15 hours. You can put these in just before you go to bed. Herbs can be added before you start to dry.