JULY 31st update:
The FDA urges PUBLIC to avoid eating SERRANO PEPPERS FROM MEXICO
since they tested positive for the Saintpaul Strain of Salmonella.
GOOD NEWS! : Warning on all US grown tomatoes has been lifted.
July 10 UPDATE!!!!
Jalapeno peppers have been added to the list of potentially dangerous produce!
The warning for certain tomatoes types still stands
With this terrible tomato Salmonella scare, we are safe with certain tomato types.
If you have not tried cherry or grape tomatoes, this is a great time since they are considered safe. My favorite are Santa sweets
Stay away from Roma and other fleshy tomatoes, unless they are canned.

If you absolutely cannot stand using canned tomatoes in your recipes, try Pomi ( they come in tetra brik, the same that is used for juices). They have both strained and chopped, and are very close to the taste and texture of fresh ones.


But what’s to know? A tomato is a tomato right?
Yes, but not all tomatoes were created equal. Some are ‘fleshier’, some are sweeter. There are tiny tomatoes and 2 pound ones!
Here’s a pocketbook guide and suggested best usage:

Beefsteak tomato:
This is the big boy of the tomatoes, what we consider the All-American tomato. Slice them for salads or to place in a sandwich. They appear right in time for the 4th of July picnic, (late bloomers for tomatoes). The best varieties areBragger, Brandywine, Burpee’s Supersteak, HVN Hybrid, Hybrid Beefmaster, and the most commonly known Large

Tomatillo:
This is a tomato cousin, it comes wrapped in a papery husk. They are small, round an green, sometimes with a hint of purple. Tomatillos are tart with a hint of citrus flavor. This makes them ideal for salsas and other recipes that call for zing!

Roma & MilanoTomatoes:
These types are also called paste. When slicing them you will notice few seed cavities and thick walls, which allows them cook down to flavorful and densely textured sauces. Other varieties of cooking tomatoes: Costoluto Genovese, Paste Tomato, Principe Borghese, Royal Chico and San Marzano.

Stuffing Tomatoes:
You will recognize stuffing tomatoes by their thick walls and bulky shape resembling a pepper. They have a very mild flavor. They are best in cold soups, fresh salsas and, of course, stuffed. Varieties: Dad’s Mug, Ruffled Tomato, Yellow Stuffer.