Make the most informed purchasing decisions with the information you need on tomato varieties, sizes and grades and tomato classifications, as well as tomato storage and handling tips.
Tomatoes are a staple in most kitchens. Know the different varieties and how they're best used for different applications. See more below.
Popular Tomato Varieties
Round
Gas-ripened hold together better when sliced, so are good for sandwiches. Vine-ripened are generally juicier and more flavorful, best used for salads.
Regular/Round Tomato Sizes
The sizes in this chart refer only to Regular/Round tomatoes.
| Classification and Size Markings | Minimum Diameter | Maximum Diameter | Application |
|---|---|---|---|
| 6 x 7 — Medium | 2-9/32” | 2-19/32” | Narrow-faced sub sandwiches or wedges/salads |
| 6 x 6 — Large | 2-17/32” | 2-29/32” | Slices or wedges/salads (most versatile size) |
| 5 x 6 — Extra Large | 2-25/32” | 3-5/32” | Slices, large sandwiches |
| 4 x 5 — Extra Large | 3-13/32” | 3-25/32” | Open-faced or extra large sandwiches |
- The traditional sizing designation for tomatoes was determined by how many uniformly sized tomatoes would fit in a traditional carton (e.g., 6 x 6 = 6 wide, 6 long, 6 x 7 = 6 wide, 7 long)
- Important! Today, the numbers seen in the product description (e.g., 5 x 6) refer to the tomato size, rather than how they are packed
Medium, large and extra large size tomatoes are the equivalent of the traditional sizing designation, which was determined based on how many uniformly sized tomatoes would fit in a traditional carton.
Tomato Grades
The typical range of grades for tomatoes in the foodservice industry is U.S. No. 1 and U.S. No. 2.
U.S. No. 1 Tomatoes Must Meet the Following Requirements:
- Similar varietal characteristics
- Mature, not overripe or soft
- Clean, well developed, fairly well-formed and fairly smooth
- Free from decay, freezing injury and sunscald
- Not damaged by any other cause
U.S. No. 2 Tomatoes Must Meet the Following Requirements:
- Similar varietal characteristics
- Mature, not overripe or soft
- Clean, well-developed, reasonably well-formed and not more than slightly rough
- Free from decay, freezing injury and sunscald
- Not damaged by any other cause
Source: U.S. Department of Agriculture
Tomato Color Classifications
- Green: Surface of tomato is completely green; shade of green may vary from light to dark
- Breakers: There is a definite break in color from green to tannish-yellow, pink or red on not more than 10% of the surface
- Turning: More than 10% but not more than 30% of the surface shows a definite change in color, from green to tannish-yellow, pink, red or a combination thereof
- Pink: More than 30% but not more than 60% of the surface shows pink or red color
- Light Red: More than 60% of the surface shows pink or red color
- Red: More than 99% of the surface shows red color
Tomato Storage and Handling Tips
Whole tomatoes should be stored at room temperature to ripen. Once they’re ripe, use them immediately. If you refrigerate a ripe tomato, it loses flavor.
- If ripe tomatoes are placed in a cooler, store near the door to reduce the possibility of chill injury
- Bulk/Whole Red Tomatoes should be stored at 50-55℉ (Black Zone)
- Tomatoes that have been cooked, cut or put raw into a dish (like salsa) should be refrigerated at 33–39°F (Blue or Purple Zones)
- If the kitchen is hot, tomatoes stored outside the cooler will ripen more quickly. If they are not going to be used right away, it would be better to store the tomatoes in the cooler to keep them from overripening before they are used
- Tomatoes are delicate and bruise easily, which promotes spoiling; do not drop container on the floor or dump tomatoes