I try to have a mix of tomato types each year. I usually (and this year) get a big hamburger-sized slicing tomato, some grape and/or cherry varieties, some Roma, some small pear-shaped, and a medium size yellow like Taxi or Lemon Boy.
I also get a variety of peppers including some bells, some habaneros, serrano, cubanelle, some kind of "frying pepper" cow-horn type and this year I'm trying some ghost peppers. I started some Pequin in some potted clivia for the heck of it, but the manzano seeds were duds.
I also have potatoes and onions, and parsley sage rosemary and thyme. My two kinds of mint came back from last year but no luck with the garlic chives (allium tuberosum) or dill. The regular chives have become a forest. The lemon thyme has been in for three years now and it plans to Rule the World.
I love having an herb garden just a few steps away from the kitchen door.