Large
Large tomatoes are most appropriate for stuffing and barbecuing

* plain, with salt
* sandwiches
* hollowed-out for serving a dip
* tomato salad with a light dressing

Medium
Smaller ones are good in gazpachos, sauces or as a side vegetables

* Serve plain, sliced or in wedges, sprinkled with vinaigrette
* ideal for using in salads

Small

* Eat them plain as a snack
* good size for standard sized brochettes or kebabs

..

Halved cherry tomatoes can be a novel ingredient in a fruit salad.

* As an hors-d'oeuvre with a dip
* hollowed out and stuffed as an amuse-gueule
* mini-kebabs
* garnish

bright red with pulpy, juicy flesh and a firm texture
For stuffing, barbecuing and sandwiches

elongated shape, with a thicker skin, more flesh and fewer seeds; very mild taste
Italian tomatoes are good for grilling, gratins or simmered dishes

Size and shape of an olive
grape tomatoes which are a more recent introduction are smaller and oblong used in salads

with its fine golden stripes and sweet pulp