Food Recipe Collections & Favorites Popular Ingredients Summer Means a Bounty of Tomatoes: Here's How to Use Your Beefsteaks, Brandywines, and More These top types of tomatoes will add farm-fresh flavor—and a perfect pop of color—to your every dish. By Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines and Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on September 18, 2022 Share Tweet Pin Email The magic of a perfectly ripe tomato is a fleeting moment in the heat of summer. The window of the year when the large, juicy fruits are at their most impeccable state of flavor, texture, and ripeness is brief, but it is glorious. Don't miss out! Learn your beefsteaks from your brandywines—plus which type of tomato pairs perfectly with the delicious dishes included—with this simple starter guide. 01 of 06 Beefsteak Adam Cruft Large and meaty, this smooth red fruit is an excellent all-purpose tomato. Layer with mozzarella for a classic caprese, or slice and sandwich with bacon and lettuce for a quintessential BLT. Recipe to try: Beefsteak Tomato Bread Salad 02 of 06 Cherokee Purple Adam Cruft This heirloom tomato is prized for its rich color and concentrated sweetness. The medium fruit is a deep reddish pink with green "shoulders" (the area around the stem). Slice, drizzle with olive oil, and top with flaky salt. Recipe to try: Tomatoes With Ricotta and Herbs 03 of 06 Plum Adam Cruft You'll find this oblong variety in most cans of whole peeled tomatoes. Because they're fleshy and don't have too many seeds, they're great for cooking. Try them slow-roasted or simmered into sauce. Recipe to try: Roasted Tomatoes with Shrimp and Feta 04 of 06 Green Zebra Adam Cruft Stroll through a farmers' market for this flashy fruit. Named for its green-on-green striped exterior, it's slightly more acidic than other varieties, making it a nice sidekick to salty cheeses. Recipe to try: Green Gazpacho 05 of 06 Cherry Adam Cruft While all tomatoes are best in summer, cherry tomatoes can be flavorful year-round. Come August, look for supersweet varieties, like Sungold and Sweet 100, for snacking out of hand or tossing into salads. Recipe to try: Linguine With Cherry Tomato Sauce 06 of 06 Brandywine Adam Cruft Big and broad, this reddish pink tomato is the most recognizable of the heirlooms. With its firm texture and balanced sweet acidity, it's ideal alongside boldly flavored grilled steaks or pork chops. Recipe to try: Tomato-Burrata Toasts Was this page helpful? Thanks for your feedback! Tell us why! Other Submit