The Tomato is one of the most beloved and genetically diverse fruiting plants in the world. This collection spans classic beefsteak and plum tomatoes, a wide array of cherry and grape tomatoes in many colors and flavors, as well as wild relatives including currant tomatoes and other hardy species. From sweet bite-sized cherries to large slicing types and unique striped or pigmented heirlooms, these pages explore the rich culinary potential, genetic heritage, and growing possibilities of tomatoes and their close wild kin.

The common commercial tomato (also known as Solanum lycopersicum) comes in many different shapes, sizes & flavor variations. There are so many tomatoes that there is definitely one right for you:

Most cherry & grape tomatoes descend from S. lycopersicum, but many of them are hybrids with wild tomatoes, usually the Currant Tomato. This gives them the sweetness of heirloom cultivars, combined with the bite-size convenience of wild tomatoes:

Primordial tomato species. While not easily commercialized, some of them make great backyard plants. Their hardiness & genetic diversity make them promising hybridization candidates for breeding disease & pest resistance:

Tomatoes are among the most versatile fruits in the kitchen, used both raw and cooked across countless global cuisines. Firm-fleshed plum and paste types are ideal for sauces, drying, and canning. Juicy beefsteak and slicing tomatoes are perfect for fresh eating, sandwiches, and salads. And sweet, flavorful cherry & grape tomatoes shine in snacks, roasting, or salads. Many heirloom and colored varieties offer complex flavors ranging from rich and balanced to intensely sweet or slightly tangy. Wild relatives and currant types can add unique aromatic notes, while green (unripe) tomatoes are traditionally fried or pickled. The broad diversity supports everything from fresh caprese to slow-simmered sauces, salsas, and preserves.

Tomatoes are nutrient-dense and low in calories, best known for their high content of lycopene and other carotenoids that act as powerful antioxidants. They also provide significant vitamin C, vitamin K, potassium, folate, and dietary fiber. Nutrient profiles vary across the collection: red and deeply pigmented varieties tend to be richer in lycopene, while yellow, orange, and striped types may emphasize different carotenoids or vitamin levels. Cherry and smaller tomatoes often deliver concentrated flavors and nutrients per bite. Overall, tomatoes and their wild relatives contribute valuable antioxidants and micronutrients associated with heart health and reduced inflammation.

Tomatoes originated in western South America, with Solanum lycopersicum descending from wild species native to the Andean region of Peru and Ecuador. Wild relatives in the collection, such as currant tomato and Galapagos tomato, reflect adaptations to coastal, high-altitude, or isolated island environments. Domestication and selection occurred primarily in Mesoamerica before spreading globally. Today, tomatoes are cultivated as tender annuals or short-lived perennials in warm, frost-free climates with full sun, well-drained fertile soil, and consistent moisture. They perform best in hot summers and are highly adaptable to garden, greenhouse, and container growing.

As members of the Solanaceae family, tomatoes are susceptible to numerous pests and diseases, including early and late blight, Septoria leaf spot, bacterial spot, Fusarium and Verticillium wilt, tobacco mosaic virus, and other viral diseases. Common insect pests include aphids, whiteflies, tomato hornworms, flea beetles, and spider mites. These challenges can significantly affect foliage, fruit quality, and yield, especially in humid conditions. Many modern cultivars and wild relatives in the collection carry useful genetic resistance or tolerance to certain diseases, making diverse plantings valuable for resilient home growing. Integrated pest management, good airflow, crop rotation, and sanitation are key practices.

Tomatoes have exceptional hybridization potential due to their interfertility with many wild relatives in the Solanum section Lycopersicon. Crosses between cultivated S. lycopersicum and wild species such as currant tomato (S. pimpinellifolium) have already contributed genes for sweetness, disease resistance, and compact growth habit. The inclusion of both heirloom cultivars and wild types in this collection provides a valuable genetic reservoir for breeders and seed savers seeking improved flavor, color, crack resistance, shelf life, or environmental stress tolerance. Wild relatives are particularly important sources of disease and pest resistance traits for future tomato improvement.