I have no pictures, but if I did (and I will, soon), you would be swooning at all the tomatoes we have at the farm. I think this year there are over 30 varieties. It's the kind of thing that gets foodies all giddy and the insecure all nervous. If I hear "what kind of tomato is good in a salad?" one more time...But I digress. There is serious business to be done this short season and I'm willing to be your guide. Below is a list of 3 of my current favorites, more to be brought into the spotlight at another time.
Sungold: this little orange cherry tomato is my ultimate taste of summer. There is nothing more sublime than biting into your first one of the season. Of course, any after that ain't too shabby either. It's a sweet one, giving you a touch of tomato flavor. I can eat a pint for dessert.
Black Prince: A dark, dark green almost brown with a tinge of red. Usually 3 to 4 inches in diameter. A smooth mellow flavor that lingers; you get that tomato vibe a minute later. Excellent with a really good mozzarella.
San Marzano: One of the more sought-after plum tomatoes, for when you want to make a sturdy sauce. Meaty, with a soild skin that's easy to remove--just pop it in boiling water for half a minute and it will peel right off. Not bad with eggplant, either.
And don't store your tomatoes in the fridge unless you like those flavorless supermarket tomatoes.