Black Beauty Tomato, Worth the Wait

Screen Shot 2017-09-27 at 1.22.31 PMThe color alone is a good reason to grow this tomato. The skin is a solid blue black that is a stunning contrast in a salad of yellow and red tomatoes.

What makes it black?

This tomato has a very high anthocyanin content. This is the same antioxidant found in blueberries and blackberries.

All tomatoes were slow to ripen this year, but Black Beauty was very slow. I kept testing to see if the skin gave a little to indicate it was time to pick and finally, yesterday, it was.

When I cut into the it, the meat was green, blushed red.  The taste was rich, savory, slightly acidic and complex. I liked it.

At the National Heirloom Exposition, Baker Creek’s Dave Kaiser, a tomato connoisseur, called Black Beauty the best tomato he had ever eaten. It’s good all right. And I love the wildly different color for adding pizazz to a plate.  

But I’m not calling it the best. I’m holding out for a truly great tomato.

Any  recommendations?

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