Names for Tomato shape/sizes
I have noticed that in seed catalogs, almost anything bigger than a "salad tomato" is called a "beefsteak". I think that's not quite right!
"Cherry" seems to be a catch-all for anything that is bite-sized (one bite per fruit).
Essentially wild tomatoes, with fruits the size of a pea or even smaller, and their domesticated varieties, are called "currents".
A "grape" is an elongated "cherry". Maybe they have thicker walls compared to seed cavities than cherries? Not sure.
"Pear" tomatoes are shaped like a pear and are typically the size of a "cherry".
"Plum" tomatoes are roughly the size and shape of a small prune (a prune is a type of plum, and not a dried plum as is often mistakenly believed!). They tend to be dry, for using as sauce.
Is there any name for elongated tomatoes with pointy ends? They look more like chilis than tomatos. There aren't too many of these but a few paste tomatoes look like this.
Small round or flattened-round tomatoes that take a few bites to eat, and are typically cut in halves or quarters for salads, are typically called "salad tomatoes". Are there any other names for this size and shape?
The one that is often missing from seed catalogs is the "slicer" or "globe". Those are slightly flattened-round tomatoes big enough to cut slices from for a sandwich. This is a good size for my purposes, because beefsteaks are hard and sometimes impossible to ripen in my climate.
Beefsteaks, it seems to me, are the really big ones, with narrow seed cavities wedged in between interior and exterior "walls". Ideally they are big flattened globes, but they are often dimpled and widely and irregularly lobed (which is a huge problem for me as fungii often incubate in their cozy little recesses). Does "beefsteak" imply anything else about flavor or texture? I think the seed catalogs overuse the word because of its evocative effect on their customers--it fires neurons in the buyers brain associated with "beef"--much as a many vegetables are described as "buttery".
I am aware of a few odd tomato shapes, like the ones with blocky fruits shaped like a bell pepper (often hollow too--and used for making stuffed tomatoes) and fluted tomatoes.
Thick walls, and thin seed cavities, seem to make a more popular tomato. Tomatoes with lots of seed cavity are perceived as watery and gelatinous, as opposed to "juicy" which presumably means moister wall flesh. It seems to me that plum types and pointed-end types often have high flesh-to-seed-cavity ratios, and dry flesh, which is why they are popular for sauce. Cherry and salad types often have a lot of seed gel, but this does not always seem to be true.
What sizes/shapes am I missing? I'm trying to write up a description of tomato varieties for my website.