You’re on the right page—tomatoes is the standard plural of tomato. The singular is tomato, and when you’re talking about more than one, you add -es (not just -s).

• Singular: “I need one tomato.”
• Plural: “I’m buying ripe tomatoes.”

This follows the same pattern as a few other words ending in -o (like “potatoes”). On Walmart.com, you’ll generally see the category listed as “tomatoes” because it covers many types—fresh and canned. If you’re searching, try both “tomato” and “tomatoes” depending on whether you want a single item or to browse the wider selection.

Great question—choosing good tomatoes can make a big difference in your recipes. Here are quick tips:

• Color: Look for rich, even color for the variety (reds should be vibrant, yellows bright).
• Feel: They should feel firm with a gentle give, not hard or squishy.
• Aroma: A light, fresh tomato smell near the stem can indicate ripeness.
• Weight: Heavier tomatoes often mean juicier flesh.
• Skin: Avoid deep cracks, soft spots, or mold.
• Use match: Romas are dense for sauces; beefsteaks are great for slicing; on-the-vine options can be aromatic; grape and cherry are ideal for snacking and salads.

Storage depends on their ripeness and format:

• Whole, unripe (fresh): Keep at room temperature, out of direct sun, stem side up. This can help them ripen evenly.
• Whole, ripe (fresh): Use within a few days at room temp. If you need to hold them longer, brief refrigeration can slow softening; let them return to room temp before using for better flavor.
• Cut tomatoes: Cover and refrigerate; use within a couple of days for best quality.
• Canned/jarred products (unopened): Store in a cool, dry pantry.
• After opening cans/jars: Transfer leftovers to a food-safe container, refrigerate, and enjoy within a few days.

Each tomato product brings a different texture and intensity. Here’s a quick guide:

• Tomato sauce: Smooth and pourable; useful for simmering into pasta sauces, casseroles, and braises when you want a consistent base.
• Tomato paste: Thick and concentrated; adds body and depth. Stir a spoonful into soups, stews, or chili to boost richness.
• Crushed tomatoes: Chunky with some puree; great for quick pan sauces, shakshuka, or rustic pasta dishes.
• Diced and stewed: Diced hold shape in chili or salsa; stewed are softer and often seasoned.
• Flavor add-ins: Options with basil, garlic, oregano, chilies, or fire-roasted notes can add extra character.

They’re both small, sweet, and snackable, but they shine in different ways:

• Shape & texture: Grape tomatoes are more oblong and typically firmer with thicker skins; cherry tomatoes are rounder and often juicier.
• Flavor: Cherry tomatoes can taste a bit sweeter and bursty; grape tomatoes tend to be slightly less watery with a balanced flavor.
• Best uses: Grape tomatoes hold up well in packed lunches, skewers, and roasting. Cherry tomatoes are great for quick sautés, salads, and fresh snacking.
• Shopping tip: Browse fresh packs online and choose pickup or delivery where available.