Grown without any irrigation, dry-farmed tomatoes have the sweetest, condensed, almost sauce-like flavor. Despite their incredible flavor, they are grown to address the climate crises that we’re facing, including hotter summers and decreased water access.

The classic red tomato that is the bases of salsas, sauces, and incredible dishes all around the world, but particularly throughout Central and South America where tomatoes originated from. With less bells and whistles than whimsical cherries or extravagant heirlooms, these ripe red tomatoes will never cease to satisfy.

These oblong sauce or paste tomatoes are usually harvested without their stems and are known for having a condensed rich flavor and low water content. Easy to roast up, pinch off the skins, and process into your sauce of choice.

Ranging greatly in size, color, and shape, there are thousands of heirloom tomatoes, known for their humungously wonky gorgeous fruit, almost meat-like, an aortic pump of a Solanaceous kind. Add these tomatoes to any dish to dazzle the eyes and the palette.

These dainty little sugar bombs are straight up just fun, always a joy to have in the garden and a pleasure to find on your plate. Eat whole right off the vine, pop into a salad or sliced up in pasta, sun dry for condensed flavor, & more!

This shy little green tomato cousin is cozy inside a paper lantern. Known for its acidity and thicker texture, tomatillos are the base of many salsas and other dishes, used both raw and cooked. Ranging from large tomato-sized fruits to small purple tomatillos milperos with varying levels of acidity and sweetness, tomatillos are a staple solanaceous fruit.