Tomato types for restaurants: 3×3, plum, cherry and tomatillo

“Tomato” by itself is not an order

Few lines cause as many misunderstandings on a shopping list as “tomato”. There is a tomato for slicing, a tomato for sauce, a tomato for garnish and even a fruit with a similar name that is something else entirely. Each one yields differently and costs differently, so ordering the right type is money straight into the recipe.

This guide walks through the types we carry in the catalog and the use where each one performs best.

3×3 tomato: the table standard

The 3×3 is the market's classic table tomato: round, firm, good-sized fruit whose name comes from the commercial arrangement used to pack the box. It is the workhorse of the Panamanian kitchen.

Its place is wherever the tomato is on display: slices for burgers and sandwiches, salads, fresh chopped preparations and sides. When buying it, firmness matters as much as color: for slicing during service, firm fruit is best; for same-day use it can be further along.

Plum tomato: the one for sauce

The plum tomato — elongated, dense-fleshed, with less water and fewer seeds — is the cooking tomato. In sauces, sofritos, roasted or confit tomato it yields more than a table tomato: less liquid to evaporate and more flesh per pound.

If your operation produces sauce in volume, it pays to cost the plum against the 3×3 by yield and not just list price: the difference shows in the pot.

Cherry and mixed tomatoes: color on the plate

The cherry tomato is small, sweet and served whole or halved: salads, skewers, sautéed sides and dishes where a pop of color counts. It is handled in trays because it is delicate, and it is best ordered at the pace of service rather than stockpiled.

Mixed tomatoes combine shapes and colors in a single pack. They are a visual resource for salad menus, poke and signature dishes: the same familiar flavor with a more striking plate. Since the assortment depends on what is available each week, ask for the current mix when you request a quote.

Tomatillo: for salsa verde

The tomatillo is not an unripe tomato: it is a different fruit, wrapped in a papery husk, with a tart, herbal flavor. It is the base of salsa verde and a central ingredient of Mexican cooking: raw, it brings fresh acidity; roasted or boiled, a rounder base. If your menu includes tacos, enchiladas or aguachiles, this is the line you are looking for.

On receiving, check that the husk is dry and the fruit firm; it keeps better with the husk on and gets peeled just before use.

How to order them without mix-ups

On your list, always state type, pack size and use:

• “3×3 tomato — box — 6, for slicing during service” instead of “tomato”.
• “Plum tomato — box — 4, for production sauce”.
• “Cherry tomato — tray — 12, salads”.
• Note the ripeness you want based on when you will use them: firm to work through the week, advanced for immediate use.