Baby tomato is a general term for small tomato varieties, including cherry, grape, and currant tomatoes, picked at their full small size rather than as an immature stage of a larger tomato. They're sweet, juicy, and slightly acidic, with thin skins that don't need peeling, and are eaten raw in salads, halved on pizza and pasta, or roasted whole until they blister and caramelize. They're a staple in Mediterranean and Italian dishes, and appear in Latin American salsas and ceviche and in Asian stir-fries and soups. They pair well with basil, garlic, olive oil, and balsamic vinegar.