Fresh beefsteak, by far, are the best tomatoes for pico de gallo when I make it. They're large, meaty tomatoes that dice easily. My experience with plums, or romas, is that they aren't so meaty these days, often having much water and seed in them. So, truly, it depends on the varietal tomatoes to which you have access.
Can't argue with Susan W's answer, but traditionally they are made with Roma style tomatoes, which are meaty and have fewer seeds than most types of tomato. But any "real" tomato would be better than most supermarket tomatoes. Canned won't work - wrong texture.
Actually, because it is always made with so few (always raw..never peeled) ingredients, it truly should be made with the best tomatoes. I grew up in San Diego and it's often considered a salad.
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