There are hundreds of different tomatoes grown and more being produced every year, but most cooks probably stick to the dozen or so familiar ones or those they can get from their own gardens and local sellers.
I live in a region with a short growing season and some problems with blight, so I use whatever decent tomatoes I can grow, and some are for eating raw . There are a few grown by farmers, many in greenhouses, and they’re good. Otherwise I used canned tomatoes in a few varieties for cooking soups and sauces.