Tomatoes are a plant from the nightshade family and are packed with a wide variety of nutrient and non-nutrient components, like lycopene, fibre, potassium and vitamins C, K and A.

These red beauties are readily available in all shapes, types and sizes. That they are good for us is something we know, but I thought to dig a bit deeper and give you a handy rundown of a few of the kinds we find on our shelves on most days and what they are good for.

Slicing tomatoes, also called globe tomatoes are the large round varieties, with a higher water content and found in most supermarkets and best for sandwiches, salads, grilling and everyday use.

Plum tomatoes, also called paste tomatoes are generally oval-shaped, with fewer seed compartments than standard slicing tomatoes and a higher solid content, making them meatier and less juicy. This gives them a richer flavour that works well in sauces, stews and processing. They are also great for cooking because of their high acidity and concentrated flavour.

Roma tomatoes are a commonly available variety of plum tomatoes, with an egg or pear-shape and a meaty texture, making them great for pasta and meat sauces.

Rosa tomatoes are a small variety of plum tomatoes. They are sweet and great in salads, on crudité platters and for adding whole to tomato-based dishes.

Cherry tomatoes are a small, bit-sized variety and usually have a more tangy flavour. They are an excellent choice in salads, for cooking whole or for grilling on skewers. Yellow varieties of cherry tomatoes are also available at certain times of the year.

Vine tomatoes are varieties that are ripened or harvested with the tomatoes still attached to a piece of the vine. They tend to have more distinct tomato flavour and aroma because they usually stay on the vine until fully ripened, which allows the development of a fuller flavour.