“Tomate” is the Spanish word for tomato. If you’re shopping, it covers the same items you’d expect under “tomato,” from fresh produce to pantry staples.

• Fresh varieties: Roma, beefsteak, grape, cherry, cocktail, and more—great for everything from slicing to snacking.
• Pantry options: Diced, crushed, whole peeled, paste, and sun-dried—handy for sauces, soups, and quick meals.

Browse by the department that fits your recipe—Fresh Produce for whole tomatoes or Pantry for canned and jarred options. You can also look for conveniences like multi-packs or organic choices. Pickup and delivery may be available in your area, depending on location and inventory.

Usage varies by region. In many parts of Mexico, “jitomate” commonly refers to the familiar red tomato. In some areas, “tomate” can refer to a different ingredient (often the green, husked tomatillo). Families and regions may use these terms differently, so recipe context matters.

• Cooking tip: If a recipe mentions “jitomate,” it typically points to red tomatoes (like Roma or vine types).
• When it specifies tomatillo: That’s the green, tart fruit with a papery husk—different flavor and texture.

When shopping, check the recipe ingredients list and photos if available. Choosing the intended ingredient helps you get the flavor and texture the dish is aiming for.

“Tomato red” is a casual way to describe a bright, vibrant red—more of a shade name than a produce term. When you’re shopping, color can be one helpful cue among others.

• Fresh tomatoes: Look for even, rich color for the variety, with a slight give when gently pressed. Grape and cherry types are usually deep in color and firm to the touch.
• Pantry tomatoes: Labels like “fire-roasted,” “petite diced,” or “crushed” describe preparation and texture rather than exact color.

Product photos and descriptions can help you gauge appearance. Because ripeness and processing vary, consider both color and texture notes to pick the best match for your recipe.

It comes down to context. Botanically, tomatoes develop from the flower and contain seeds, so they’re fruits. Culinarily, they’re treated like vegetables thanks to their savory flavor and how they’re used in meals.

• For fresh cooking: Choose varieties based on use—meaty slices for sandwiches, firm cherry or grape for salads and roasting.
• For pantry staples: Diced or crushed work well in everyday sauces, soups, and stews.

This distinction doesn’t change how they’re organized when you shop—look in Fresh Produce for whole tomatoes and in Pantry for canned and jarred formats. Pick the style that fits your dish rather than the botanical label.

These pantry styles vary in texture and how they perform in recipes:

• Diced: Small pieces that tend to hold their shape. Useful for chili, chunky sauces, and skillet dishes where you want tomato bites.
• Crushed: More saucy with some small bits. Good for quick pasta sauces, braises, and soups when you want body without large chunks.
• Whole peeled: Most versatile. Break them by hand or with a spoon for long simmers and slow-cooked sauces.

You may also see “petite diced,” “fire-roasted,” or “no-salt-added” for flavor and ingredient preferences. Choose the texture and style that aligns with your recipe’s cooking time and desired consistency.