Hi Simpsons. I grow a variety called Thai Pink Egg which is like an extra large cherry tomato and its just big enough to slice for a sandwich with a little extra effort. As a tropical variety they hold up to heat and humidity better than some others. Any tropical variety would be good and should come up on a google search. Also afternoon shade during the hottest part of the day helps. Do you mulch? That's another thing to try. Good luck with it.

Thanks so much for all the tips. Can't plant until Spring, so great to have advance notice. Have the dual problem here of hot and dry. Will try some in little front area (morning sun), and some in back (afternoon sun), but close to the wooden fence, instead of close to house. Love the grape tomatoes, prefer them to candy, so smaller may be better. We get a lot of produce from Mexico and California, so with all the wildfires out west, am expecting some soaring prices here. Hugs of gratitude and appreciation.

Why don't you just peel the skins off when you eat them? You have to blanch and peel them before canning anyway, same with beets.

I don't can them. Grape tomatoes I eat like grapes, sometimes with a dip, sometimes as is. I like the cherry and larger ones for tomato with cheese, or in a B,L,T or a toasted cheese, tomato, topped with parmesan. I dehydrate slices when an overload, so they need skins on. If using in a soup or stew, they are very easy to break into small pieces so leave skin on. Just me.