a kind of cherry tomato that has an oblong shape

oblong cherry tomato

A bright red elongated Italian tomato with a good flavor. The principal variety used for canning. Cooking Tips: To peel them easily carve a cross on the bottom of the tomato and dip them for 3 minutes in hot water or boiling water and then immediately dip in cold water. To make a tomato sauce, the seeds must be removed because they usually have a bitter taste and they also cause indigestion. If they are bought unripe, then wrap them in paper and store in a cool and bright place for approximately 4 – 5 days or until ripe. They are best preserved if they are placed with the stem facing down. For a sauce 1 cup of canned tomatoes is equivalent to 1 1/2 cups fresh tomatoes, peeled and without seeds.

An eggshaped fleshy variety of tomato generally available all year round. They are often used to make tomato paste because of their favorable flesh to seeds ratio and their robust flavor which is very suitable for cooking.

A plum tomato or paste tomato is a type of tomato bred for sauce and packing purposes. They are generally oval or cylindrical in shape, with significantly fewer seed compartments than standard round tomatoes (usually only two) and a generally higher solid content, making them more suitable for processing. Plum tomatoes are also sometimes favored by cooks for use during the tomato off-season, as they are generally considered more amenable to handling and are therefore available in a state closer to ripe than other supermarket tomatoes.