Tomatillos vs. Tomatoes: Differences Between the Fruits

A tomato is the edible berry of Solanum Lycopersicum, a nightshade commonly known as the tomato plant. Though most species are red, they come in various colors and sizes, from marble-sized grape tomatoes to tie-dye beefsteaks splitting at their seams.

A tomatillo, also known as the husk tomato, is an edible berry from the Physalis philadelphica or Physalis ixocarpa species. Tomatillos are small and green with a papery husk covering called a calyx. Like tomatoes, the tomatillo plant is part of the nightshade family but is more closely related to ground cherries (cape gooseberries) and the Chinese lantern plant.

Derived from the Nahuatl word “tomatl,” the word “tomatillo” translates to “little tomato” in Spanish. In Mexico, the fruits go by the terms “tomates verdes” and “green tomatoes.” Tomatillo salsas are a staple condiment of Mexican cuisine.

Here are some of the easiest ways to distinguish tomatillos from tomatoes:

1. 1. Size: At their largest, tomatillos are about the size of a golf ball, while tomatoes have a much wider range of possible sizes. While you can eat small cherry tomatoes by the handful, other varieties can grow to the size of a softball.
   
2. 2. Color: Tomatillos come in various colors—the most common is the green tomatillo that you can use to make green gazpacho, salsa verde, and verde sauce, the cooked green sauce in some Mexican enchiladas recipes. Purple miltomates—a popular, marble-sized option—are smaller and sweeter than their green counterparts. On the other hand, tomatoes come in various shades, including fiery red, inky purple, and striped green.
   
3. 3. Flavor: Fresh tomatillos are sour and sweet, with a tart flavor like a green apple, with clean, citrusy acidity that pairs perfectly with lime juice and cilantro. Depending on the varietal, tomatoes range in flavor from bright and fruity to mellow and smoky.
4. 4. Texture: Unlike regular tomatoes, ripe tomatillos remain firm and have a dense, crisp texture. Ripe tomatoes are tender, juicy, and easily bruised.
5. 5. Uses: While you can consume both of these fruits raw, chefs commonly char or grill tomatillos before using them in salsas or jams. Use fresh slices of tomato in everything from sandwiches to salads, while cooked tomatoes are the foundation of sauces and stews worldwide.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.