Elongated vs. Round Tomato
By Michelle Fabio
In response to SUN Gene Gives Tomato Its Shape, Tomato Casual reader Esther Montgomery of Esther in the Garden wrote:
“About long / round tomatoes - Elongated varieties never seem to rise to the same quality of flavour as round ones. Are you able to explain this?”
This is a very interesting question, Esther, and I have to admit that I don’t know whether there is any scientific answer; I will, however, put forth my first reaction:
Quality and flavor is in the eye of the tomato-holder!
Now let me explain what I mean.
We know that all tomatoes are not created equal, but all breeds of tomatoes aren’t created for the same purpose either.
Elongated tomatoes like the Roma and famed San Marzano are generally used for sauces; cherry tomatoes, which are smaller and usually sweeter, just wouldn’t make a great true Italian-style ragù even though they’re fabulous in a fresh sauce with seafood—and also delicious in salads and as snacks.
Neither of those types of tomatoes, though, are ideal for sandwiches where beefsteak and other heirlooms would be my personal choice.
So I suppose I’d say, Esther, that quality and flavor is really a matter of personal taste and that I’ve had wonderful tomatoes of all shapes and sizes.
I’m curious what other readers have to say about this. Have you had more success growing round or elongated tomatoes—and which do you prefer eating?
April 5th, 2008 at 12:24 pm
Hello - Just dropping a note to let you know I came back for the ‘answer’. It will be interesting to know what other people think! Esther