Jitomate tomato (Lycopersicon lycopersicum): Another traditional Mexican product, this elongated tomato is the most widely used in recipes throughout the Mexican states, from salsa verde for tacos to the many variations of mole. Its flavor is delicate with a medium water content; the firm, red flesh is suitable for both salsas and raw consumption. In reality, this tomato is used more to add body and texture to dishes than to add a bold flavor. In the field, the determinate plant is highly productive, hardy, and early-ripening.
Of the traditional Mexican tomatoes (Tlacolula, Zapotec, Reisentomate, etc.), it is certainly the one least popular with European tastes because it is perceived as bland; we also grow it for our table, using it in recipes where the tomato shouldn't dominate.
