Few vegetables are as at home in a Canadian kitchen as the tomato. Whether it’s a juicy slice layered into a summer BLT, a batch of homemade sauce from a basket of field-grown romas, or a handful of cherry tomatoes roasted for a weeknight sheet-pan dinner, tomatoes are a year-round staple. And thanks to a world-class greenhouse sector, “tomatoes in season in Canada” means something different than it does for most other produce: Canadian-grown tomatoes are available every month of the year. This page covers when tomatoes are available and where they come from, the main types at Canadian grocery stores and markets, how to buy and store them, their nutritional value, how they are grown, and the best ways to use them.
At a Glance: When Are Tomatoes in Season in Canada?
Tomato seasonality in Canada plays out on two tracks. Understanding both helps you shop with confidence year-round.
Greenhouse tomatoes (year-round)
- Available every month at most Canadian grocery stores
- Grown in Ontario, BC, and Quebec in controlled-environment facilities
- Consistent size, colour, and quality throughout the year
- Canada is the leading supplier of greenhouse tomatoes in North America
Field tomatoes (peak season: August through October)
- Grown primarily in southern Ontario, with some production in Quebec and BC
Most field tomatoes go to processing: ketchup, tomato paste, tomato juice, and canned whole tomatoes - Fresh field tomatoes are available at farmers’ markets, farm stands, and some grocery stores during peak season
Harvest timing varies by region, weather, and year
Check the What’s in Season hub and your local market for current availability in your area. Our August, September, and October pages show what else is in season alongside field tomatoes.
Where Are Tomatoes Grown in Canada?
Canada’s tomato industry is anchored by greenhouse production. Since the greenhouse sector expanded significantly through the 1990s, Canadian greenhouse tomatoes have come to represent over 95 per cent of the country’s fresh tomato supply, and Canada now leads North America in greenhouse tomato production.
The heart of that greenhouse industry is in southwestern Ontario, particularly the Leamington area, which is home to one of the highest concentrations of greenhouse vegetable operations in the world. BC’s Lower Mainland and Fraser Valley are also major growing regions, along with Quebec.
Field tomatoes tell a different story. Southern Ontario’s warm summers support outdoor tomato production, but Canada’s shorter growing season limits the field season. As a result, most Ontario field tomatoes are grown under contract for processing, becoming the ketchup, tomato paste, tomato juice, and canned tomato products on Canadian grocery shelves. Ontario’s processing tomato industry has a long history, with generations of farm families growing for major Canadian processors.
For a closer look at both production systems, see Greenhouse Farming: How Vegetables Are Grown Indoors and Growing Field Tomatoes. Producer associations including the Ontario Greenhouse Vegetable Growers and the BC Greenhouse Growers’ Association represent growers in their respective regions.
Canadian Tomato Types: Cherry, Grape, Roma, Beefsteak and More
Unlike apples or potatoes, Canadians don’t typically shop for tomatoes by variety name. Most shoppers pick by type: the shape, size, and intended use that fits what they are cooking. Here is a quick overview of the four main types you will find at Canadian grocery stores and markets.
Cherry and grape tomatoes are small, sweet, and snack-ready. Available year-round from Canadian greenhouses, they are ideal for salads, lunchboxes, and one-pan dinners. Their concentrated flavour also makes them excellent candidates for roasting and quick pasta sauces.
Roma (plum) tomatoes are thick-fleshed and lower in moisture than round varieties. That density makes them the preferred choice for homemade tomato sauce, canning, paste, and slow-roasting. During field season in August and September, romas are the type most commonly used for putting up a large batch of sauce. Their low moisture content also makes them ideal for fresh a Bruschetta.
Round (globe) tomatoes are the classic all-purpose fresh tomato: juicy, versatile, and suited to sandwiches, salads, and stuffing. Most large round tomatoes sold year-round in Canadian grocery stores are greenhouse-grown.
Beefsteak tomatoes are large, meaty, and lower in seed count. They deliver the thick, substantial slices that work best for burgers, BLTs, and any use where you want the tomato to hold its own. Try a tangy Marinated Tomato on your next sandwich or burger.
For a full type-by-type breakdown, including what to look for at the bin and how to match types to specific uses, see Canadian Tomato Types and Best Uses.
How to Buy Tomatoes
A few simple cues help with choosing tomatoes across all types and both production systems.
Look for:
- Firmness with a slight give: a ripe tomato yields gently under finger pressure without feeling soft or mushy
- Weight: a good tomato is heavy for its size
- Clean skin: no cracks, surface mould, or soft spots
- Fragrance at the stem end, especially in field tomatoes at peak season
Greenhouse tomatoes should have smooth, even skin and a plump shape. One useful cue: a small star-shaped marking at the blossom end signals that the tomato has begun its final ripening stage. On cluster tomatoes, a fresh green stem cluster is a good freshness indicator.
Field tomatoes are at peak availability at farmers’ markets and farm stands from August through October. Look for the “Product of Canada” label at retail to confirm Canadian origin.
Buying by intended use makes a real difference. If you are making sauce, reach for romas. If you are slicing for sandwiches, choose round or beefsteak. For snacking or salads, cherry or grape varieties are the right call. For type-specific buying tips, see Canadian Tomato Types: Taste, Texture and Best Uses. For timing guidance on seasonal pricing, see Seasonal Tomatoes and Your Grocery Budget in Canada.
How to Store Tomatoes
Counter storage is the right default for most tomatoes. Unripe tomatoes ripen best at room temperature, out of direct sunlight, stored stem side up in a single layer to avoid bruising. Ripe tomatoes kept at room temperature will hold for a few days.
Once fully ripe, a brief spell in the refrigerator can extend their life. If you do refrigerate, bring tomatoes back to room temperature before eating: cold temperatures dull flavour quickly and can make the texture mealy.
Tomatoes can be frozen. Freezing changes the texture significantly, so frozen tomatoes are best used in cooked applications: soups, stews, sauces, and chili. Avoid storing tomatoes in a sealed plastic bag at room temperature, as trapped moisture accelerates spoilage.
For a complete storage guide, including step-by-step freezing instructions and a practical guide for using less-perfect tomatoes, see How to Store Tomatoes.
Easy Ways to Use Tomatoes
Tomatoes are as useful in January (greenhouse-grown, roasted with oil) as they are in September (field-grown, simmered into a big batch of sauce). Here are some ideas across seasons and cooking styles.
- Fresh and no-cook: Caprese salad, BLT sandwiches, bruschetta, marinated or simply sliced with cold-pressed canola oil and flaked salt. Peak-season field tomatoes need very little done to them. See 3 Fabulous Ways to Enjoy Tomatoes for more ideas.
- Roasted: High heat concentrates flavour and reduces moisture. Cherry and grape tomatoes roast beautifully in sheet-pan dinners alongside chicken or salmon.
- Simmered: Quick pasta sauce from round or roma tomatoes with garlic and oil; stewed tomatoes as the base for chili and soup. Tomato Grilled Chicken with Oven Roasted Tomato and Onion Marmalade shows how layering tomato preparations adds depth to a dish.
- Comfort dishes: Tomato soup, chili, and shakshuka are year-round staples that work equally well with fresh, frozen, or canned tomatoes. See 5 Chilly Day Tomato Recipes.
- Preserving: During peak field season in August and September, canning or freezing a batch of sauce captures peak-season flavour for winter.
Although fresh or canned tomatoes are interchangeable in most cooked preparations, you can check out All About Canned Tomatoes by Unlock Food for tips on storing and using canned tomatoes.
For a full set of ideas and CFF recipe links, see Easy Ways to Use Tomatoes.
Tomato Nutrition at a Glance
Tomatoes are a nutritious everyday vegetable. A medium tomato contains approximately 25 calories and is a good source of vitamin C, which plays a role in immune function and bone health. Tomatoes also provide vitamin A, folacin, and potassium, along with smaller amounts of thiamine, riboflavin, and niacin.
One detail worth knowing: tomatoes contain lycopene, a naturally occurring antioxidant. Research suggests that lycopene may be more readily absorbed by the body when tomatoes are cooked or processed, which means a bowl of tomato soup or a spoonful of tomato paste carries genuine nutritional value alongside fresh tomatoes.
Nutritional values vary by tomato type, size, ripeness, and preparation method. For guidance on incorporating more vegetables and fruits into everyday eating, see Canada’s Food Guide.
How Tomatoes Are Grown in Canada
Planting and the Growing Cycle
Field tomatoes don’t start outdoors. Because Canada’s growing season is shorter than major tomato-producing regions to the south, field tomato seedlings are started in greenhouses in mid-March through mid-April, then transplanted to the field once soil temperatures are warm enough, typically in May. Transplants go in at approximately five inches (15 centimetres) in height.
Greenhouse tomatoes follow a different calendar. Plants are seeded in November, with the first harvest beginning in late March or early April, and that cycle continues through to November of the following year, making greenhouse production effectively year-round.
Harvest
Processing field tomatoes are largely machine-harvested. Varieties grown for processing are specifically bred for thick cell walls that allow them to pass through a mechanical harvester without bruising. Speed matters: most processing tomatoes move from field to processing facility within 24 hours to preserve freshness. The end products include tomato paste, tomato juice, canned whole tomatoes, and ketchup, part of Ontario’s long tradition in the processing tomato industry. For a behind-the-scenes look at that story, see Growing Field Tomatoes.
Greenhouse tomatoes are hand-harvested. Workers move through the rows on a regular schedule, picking tomatoes at or near ripeness. The result is a product that arrives at retail in consistently good condition.
Field and Greenhouse Production
Commercial greenhouse tomato operations in Canada grow crops in soilless media, typically rockwool or coconut-fibre blocks, with nutrient solution delivered to the roots through drip fertigation systems. Climate control technology, including sensors, ventilation, heating, and supplemental lighting, maintains precise growing conditions year-round. Biological pest management is widely used, reducing reliance on conventional pesticides.
Field production uses soil-based systems with irrigation. Drip tape installed below the soil surface delivers water and fertilizer efficiently, a practice that has become standard in Ontario’s field tomato regions as drier growing seasons require more active water management.
For more on how Canadian greenhouse technology works, see Greenhouse Farming: How Vegetables Are Grown Indoors and Automation Helps Grow Consistent Greenhouse Vegetables.
Storage and Year-Round Availability
Greenhouse tomatoes move quickly from facility to retailer, typically without long-term storage. That speed, combined with year-round production, is what puts a Canadian-grown tomato on grocery store shelves in January as reliably as in August. When you see “Product of Canada” or “Grown in Canada” on a tomato package at any time of year, it confirms Canadian origin, whether that tomato came from a greenhouse or a field.
The vast majority of fresh market tomatoes sold in Canada are conventionally bred varieties. A genetically modified tomato, the Purple Tomato developed by Norfolk Healthy Produce, received Health Canada approval for food use in 2025 and is expected to appear in Canadian stores. It is a cherry-type tomato modified to produce higher levels of anthocyanins, which gives the fruit a distinctive purple colour that makes it easy to identify on the shelf. Health Canada’s assessment found no food safety concerns. For a fuller explanation of GM tomatoes in Canada, see the FAQs article in this cluster.
FAQs About Tomatoes in Season in Canada
Are Canadian tomatoes available year-round?
Yes. Canadian greenhouse operations in Ontario, BC, and Quebec produce fresh tomatoes throughout the year, and greenhouse tomatoes account for the vast majority of fresh tomatoes sold in Canadian grocery stores. For a full breakdown of types and production methods, see Canadian Tomato Types and Best Uses.
What is the difference between greenhouse and field tomatoes?
Greenhouse tomatoes are grown in controlled-environment facilities year-round in soilless media with precise nutrient and climate management, and they make up most of Canada’s fresh tomato supply. Field tomatoes are grown outdoors in soil during the warm months, with peak harvest in August through October; most Canadian field tomatoes go to processing rather than fresh retail. For the full comparison, see Canadian Tomato Types and Best Uses.
Which type of tomato is best for making sauce?
Roma (plum) tomatoes are the classic choice for sauce, paste, and canning: their lower moisture content and thick flesh produce a richer, less watery result. Round tomatoes also work well. For more on matching tomato types to specific uses, see Canadian Tomato Types and Best Uses.
How do I tell if a tomato is ripe?
A ripe tomato yields slightly under gentle pressure without feeling mushy, is heavy for its size, and has a noticeable fragrance at the stem end. On greenhouse cluster tomatoes, a fresh green stem cluster is a good freshness indicator. For full storage and ripeness guidance, see How to Store Tomatoes.
Can I freeze tomatoes?
Yes, though freezing changes the texture considerably. Frozen tomatoes are best used in cooked applications like soups, stews, sauces, and chili rather than fresh eating. For step-by-step freezing instructions, see How to Store Tomatoes.
When are tomatoes most affordable in Canada?
Field tomato season in August and September can bring competitive pricing at farmers’ markets and farm stands, particularly when buying in volume for canning or freezing. Greenhouse tomatoes tend to hold a relatively steady price year-round due to consistent Canadian production. For practical budget guidance, see Seasonal Tomatoes and Your Grocery Budget in Canada.
What can I do with tomatoes that are getting soft?
Slightly soft tomatoes are ideal for cooking: sauce, soup, chili, shakshuka, or a quick tomato-based pasta. Roasting is another good option, as heat concentrates flavour and works well with imperfect tomatoes. For a full set of ideas, see Easy Ways to Use Tomatoes.
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