When the weather starts getting warm, it’s only natural that everyone starts to look for tomatoes. But it’s important not to rush the season. Great tomatoes take time to ripen. Until they come along, thank goodness for those tiny grape and cherry tomatoes that ripen early and give us a sweet taste of what is to come.

Not so long ago, the only tiny tomatoes we had available were standard red cherries. They’re still around and pretty good, but in the 1990s some Taiwanese developers introduced a different variety. It was called Santa and it is still around and still good too.

From there, things really took off. Today you can find miniature tomatoes in a variety of colors and shapes -- red and round, of course, but also golden, green and even purple. Some tomatoes are oblong and grape-shaped; some look more like miniature pear tomatoes.

What’s the difference between a grape and a cherry tomato? That’s hard to pin down. The original grape tomatoes had thicker skins than most cherries, and some eaters said they had a tangier flavor. I’m not convinced the line can be that clearly drawn anymore. Obviously, they can be used interchangeably, if you can’t find the one you’re looking for.

The one big thing they have in common is that they are reliably flavorful enough to hold us over until really hot weather brings the big boys around.

How to choose: Look for tomatoes that are vibrantly colored with taut, shiny skin. There should be no soft or wrinkly spots.

How to store: One thing these tomatoes have in common with the big ones: They should never be refrigerated. Chilling tomatoes kills their flavor. Keep them at room temperature.