The number of tomato varieties runs into the thousands, but they fall into a handful of practical categories

There is no single count of tomato types because plant breeders and seed companies keep creating new ones, and heirloom varieties continue to be rediscovered and named. A reasonable estimate is somewhere between 10,000 and 25,000 named varieties worldwide, though many are regional or extinct. What matters for a home gardener is not the total number but understanding the growth habit (how the plant grows), fruit shape (what you pick), and days to maturity (when you eat). These three traits determine whether a tomato will work in your garden and kitchen.

The varieties you see at a farmers market or seed catalog are usually sorted by these practical differences rather than by scientific classification. A "beefsteak" tomato and a "cherry" tomato are not different species—they are the same species, Solanum lycopersicum, bred to produce different sized fruit. Understanding these categories helps you choose what to grow and what to expect when you harvest.

Key Takeaways

  • Tomato varieties are grouped by growth habit (determinate or indeterminate), fruit size and shape (cherry, paste, beefsteak, slicing), and days to maturity (early, mid-season, late).
  • Determinate tomatoes grow as a compact bush and ripen most fruit at once; indeterminate varieties grow as a vine and produce fruit all season until frost.
  • Heirloom varieties are open-pollinated and produce seeds that grow true to type, while hybrid varieties are bred from two parent plants and do not produce usable seeds.
  • Paste tomatoes are bred for cooking and canning because they have fewer seeds and thicker flesh; slicing tomatoes are bred for fresh eating and have higher water content.
  • Days to maturity ranges from 50 days for early varieties to 85+ days for late-season types, which affects when you can harvest in your climate.

Determinate versus indeterminate growth habits

The most important split is between determinate and indeterminate varieties, because it changes how you prune, stake, and harvest. Determinate tomatoes grow as a compact bush, usually 3 to 4 feet tall, and stop growing once they set fruit. Most of the fruit ripens within a narrow window—often two to three weeks—which makes them ideal for canning or making sauce all at once. Common determinate varieties include 'Roma', 'San Marzano', and 'Mountain Magic'.

Indeterminate varieties grow as a vine that keeps getting taller and producing new flowers all season long until frost kills the plant. They can reach 6 to 10 feet or more if staked or trellised. Fruit ripens continuously from mid-summer through fall, which means you pick ripe tomatoes every few days over months rather than harvesting a large batch at once. 'Brandywine', 'Cherokee Purple', and 'Sungold' are popular indeterminate types. If you want fresh tomatoes on your table throughout the season, indeterminate is the choice. If you want to preserve a large harvest at once, determinate works better.

Fruit size and shape categories

Cherry tomatoes are the smallest, typically 1 to 2 inches across, and are sweet and juicy. They are eaten whole, tossed in salads, or roasted. 'Sungold', 'Sweet 100', and 'Black Cherry' are common varieties. Grape tomatoes are slightly larger and more oval, around 1 to 2 inches long, and have a thicker skin that holds up well to cooking. Slicing tomatoes are the large, round types you slice for sandwiches and salads—usually 3 to 4 inches across. 'Brandywine', 'Beefsteak', and 'Early Girl' fall into this group.

Beefsteak tomatoes are the heaviest slicing tomatoes, often 4 to 6 inches across and weighing half a pound or more. They have thick flesh, fewer seeds, and a meaty texture. Paste tomatoes (also called plum or Roma tomatoes) are small and oblong, 2 to 3 inches long, with thick walls, few seeds, and less juice. They are bred for cooking, canning, and making sauce because the flesh breaks down easily and the low water content means less time spent reducing sauce on the stove. Cocktail tomatoes are an in-between size, around 2 to 3 inches across, and are eaten fresh or halved for cooking.

Heirloom, hybrid, and open-pollinated varieties

An heirloom tomato is a variety that has been grown for at least 50 years and is open-pollinated, meaning it pollinates naturally and produces seeds that grow into plants identical to the parent. You can save seeds from heirloom tomatoes and replant them year after year. 'Brandywine', 'Cherokee Purple', 'Mortgage Lifter', and 'Green Zebra' are well-known heirlooms. Heirlooms often have unusual colors, shapes, and flavors—some are striped, some are nearly black, some are yellow or white—because they were selected for taste and appearance rather than for shipping or shelf life.

A hybrid tomato is bred by crossing two specific parent varieties to combine desirable traits—disease resistance, yield, early maturity, or uniform size. Hybrid seeds are expensive because they must be created fresh each year. More importantly, seeds saved from a hybrid plant will not grow into plants like the parent; they will revert to one of the original parent types or produce something unexpected. Hybrids are labeled F1 on seed packets. 'Early Girl', 'Big Beef', and 'Mountain Magic' are popular hybrids. If you want to save seeds, choose heirloom or open-pollinated varieties. If you want disease resistance or a specific trait, a hybrid may be worth the extra cost.

Days to maturity and harvest timing

Seed packets and plant labels list days to maturity, which is the number of days from transplanting a seedling into the garden until you pick a ripe tomato. This number varies by variety and growing conditions, but it helps you plan what to grow based on your climate. Early varieties mature in 50 to 65 days and are essential in short-season climates where frost arrives in late August or early September. 'Early Girl', 'Stupice', and 'Glacier' are early types. Mid-season varieties mature in 65 to 80 days and are the most common in seed catalogs. Late-season varieties take 80 to 95+ days and produce the largest, most flavorful fruit but require a long, warm growing season.

If you live in a climate with a short growing season, planting a 90-day variety means you may never harvest ripe fruit before frost. Conversely, if you have a long season, early varieties will finish producing by mid-summer and stop setting new fruit. Knowing your first and last frost dates and counting backward helps you choose varieties that will produce during your actual harvest window. Many gardeners plant a mix—an early variety for July tomatoes, a mid-season variety for August, and an indeterminate variety that keeps producing into fall.

Disease resistance and growing conditions

Some varieties are bred to resist common tomato diseases like early blight, late blight, fusarium wilt, and verticillium wilt. These are labeled on seed packets with letters like VF, FF, N, T, or EB, which stand for the diseases they resist. If you garden in a humid climate or have had disease problems in past seasons, choosing a resistant variety can mean the difference between a healthy plant and one that dies mid-season. 'Mountain Magic', 'Iron Lady', and 'Defiant' are modern hybrids bred for disease resistance.

Some varieties are also bred for specific growing conditions. Container varieties stay compact and produce well in pots, like 'Tiny Tim' or 'Patio'. Cold-hardy varieties like 'Siberia' and 'Glacier' set fruit even when nights are cool. Heat-tolerant varieties like 'Heatwave' and 'Phoenix' keep producing when temperatures exceed 90°F. If you are growing in a container, in a short season, or in an unusually hot climate, these specialized varieties may perform better than standard types.

Flavor and culinary use

Flavor varies widely among varieties and is partly genetics and partly growing conditions. Cherry tomatoes tend to be the sweetest because they concentrate sugars in a small fruit. Heirloom slicing tomatoes like 'Brandywine' and 'Cherokee Purple' are prized for complex, rich flavor but often produce fewer fruit and are more disease-prone than modern hybrids. Paste tomatoes like 'San Marzano' are bred for cooking and have a more concentrated tomato flavor with less water. Hybrid slicing tomatoes bred for commercial shipping, like 'Beefsteak', are often bred for appearance and shelf life rather than taste.

If you are growing tomatoes primarily for fresh eating, heirloom and specialty varieties are worth trying because flavor is the main reason to grow your own. If you are canning or making sauce, paste tomatoes are more efficient because you spend less time cooking down excess water. If you want reliable production and disease resistance, modern hybrids deliver. Most home gardeners plant a mix—one or two reliable producers, one heirloom for flavor, and one cherry tomato for snacking.

Frequently Asked Questions

What is the difference between a heirloom and a hybrid tomato?

A heirloom is open-pollinated, meaning seeds saved from the plant will grow into identical plants next year. A hybrid is bred from two parent varieties and produces seeds that will not grow true to type. Heirlooms often have unusual colors and complex flavor; hybrids are bred for specific traits like disease resistance or early maturity.

Can I save seeds from any tomato plant?

You can save seeds from heirloom and open-pollinated varieties and they will grow into plants like the parent. Seeds from hybrid varieties (labeled F1) will not produce identical plants. Tomato seeds need to be fermented in water for a few days to remove the gel coating before drying and storing.

Which tomato variety is best for canning?

Paste tomatoes like 'San Marzano', 'Roma', and 'Amish Paste' are best for canning because they have thick flesh, few seeds, and low water content. Determinate paste varieties ripen most fruit at once, which makes processing easier. You will need less cooking time to reach the right consistency.

How do I know if a tomato variety will grow in my climate?

Check the days to maturity on the seed packet and count backward from your first frost date. If a variety takes 85 days to mature and your first frost is September 1, you need to transplant by mid-June. Also look for disease resistance codes (VF, FF, N) if you live in a humid area, and choose cold-hardy varieties if you have cool nights.

What is the sweetest tomato variety?

Cherry tomatoes are generally the sweetest because they concentrate sugars in a small fruit. 'Sungold' is widely considered the sweetest cherry variety. Among slicing tomatoes, heirlooms like 'Brandywine' and 'Cherokee Purple' have complex, rich flavor, though sweetness varies by growing conditions and ripeness.