Bangbang
Executive Chef
My wife grew these large reddish brown tomatoes that have a very juicy sweet brick red flesh. Very ugly but good to eat.
http://www.tomatogrowers.com/black.htm
http://www.tomatogrowers.com/black.htm
Ever have black tomatoes?
- Thread starter Bangbang
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A friend of mine in Oregon grew heirloom tomatoes and she had black ones along with deep purple and yellow (much more common). They were beautiful when served all together in salads - especially the mozarella and basil one (sorry, the name escapes me at this moment!).
I tried so hard to find either starts or seeds early this spring but no-body in these parts have heard of them ... perhaps next year!
How are you planning on using yours?
I tried so hard to find either starts or seeds early this spring but no-body in these parts have heard of them ... perhaps next year!
How are you planning on using yours?
OP
OP
Bangbang
Executive Chef
JMediger said:
Bacon and tomato sandwiches and plain with salt and pepper.
I grew these when I lived in Australia. The variety I planted was called Black Russian. I only put in one plant as I didn't know whether I'd like them.
The flavour was amazing, best tomatoes I ever grew.
Now I live in England - no tomato growing anymore.... Our house is built right on the sidewalk, so no garden, and to grow tomatoes in this part of the world you need a glass house.
The flavour was amazing, best tomatoes I ever grew.
Now I live in England - no tomato growing anymore.... Our house is built right on the sidewalk, so no garden, and to grow tomatoes in this part of the world you need a glass house.
Lynan
Sous Chef
Some tomato's I bought in France recently were VERY dark and had wrinkly skin. I had just come from Italy and had eaten kilos of the gorgeous Sicilian/Sardinian tomatos that are small and have a lot of green on them. (Also had wrinkly skin. ) So I thought the French ones were a big cousin. They were a huge disappointment. No flavour at all
and cost a darned fortune.
Grrrrrrrrrr. I have been know to drive for miles to get a good pomodoro.
and cost a darned fortune.Grrrrrrrrrr. I have been know to drive for miles to get a good pomodoro.
Firstly, Kyles we have grown tomatos every year we have been in UK for the spring/summer season and WE DONT HAVE GREEN HOUSE! We start them on our windowsills. One summer we did not get out to the country as we planned (we flee our London flat to spend summer weekends, long weekends/any other days we can avoid work with my parents in the West Country) Any way, that year we opened the windows, turned our plants daily and still got good tomatos right from the windowsill! Our flat was quite dark though, as the tomatos blocked all the sun!
I used to live in South of France for a while and there was a woman who specialised in unusual vegetables, I seem to remember he was Dutch, anyway, her black tomatos were divine. The white tomatos were really not worth trying a second time....they neither looked or tasted that good.
I used to live in South of France for a while and there was a woman who specialised in unusual vegetables, I seem to remember he was Dutch, anyway, her black tomatos were divine. The white tomatos were really not worth trying a second time....they neither looked or tasted that good.
Trip
Senior Cook
I don't think I've ever heard of them much less seen them... wouldn't mind trying them though...
Constance
Master Chef
Gretchen, that's the name I was trying to think of. Except after I looked at the link Bangbang posted, I realize they're Cherokee Purples. I've seen them in seed catalogues, but I've never tried them, as I never had any customers request them. I've also seen the Black Krim advertised.
That's a catalogue I didn't have, Bangbang...thanks for the link!
That's a catalogue I didn't have, Bangbang...thanks for the link!
jpmcgrew
Executive Chef
Im growing cherokee purples at the moment my first time, they are really good and Im picky they are a bit on the soft side and as the article below said quite perishable [so I learned something there].So you need to eat them as they come but I will dehydrate some[with a little sea salt] and see what happens I bet they will make a great bruschetta
GB
Chief Eating Officer
I had some last weekend that were black and red striped. They were fantastic!
To answer you Lulu, we live in the frozen north, in a street that looks like something out of Corrie. The only window ledge is the kitchen, and unfortunately, because of the house lay out, we have no sun there, because the houses are built so close together they overshadow the window.
thumpershere2
Head Chef
I love growing tomatoes, and this year I noticed that I had yellow tomatoes. I bought 20 plants and I guess some were mismarked. Well I canned the yellow ones and they are so pretty. Great tasting fresh from the garden also.Next year I will surly buy some more yello ones. I have never seen a black tomatoe but will check my seed catalogs for next year.
Here in Australia, I've been trying to get some Black Russian tomatoes for ages. For some reason they are more difficult to grow than other tomatoes. But, now on attempt FIVE, I've got some little fruit coming on. I'm told they have an interesting smoked-tomato flavour.
I'm very fond of yellow tomatoes. They are much sweeter than the ordinary reds.
Recently I bought a punnet of 4 tomato plants - one red, one black, one yellow and one which is green with white stripes when ripe! Should make for some interesting salads.
I'm very fond of yellow tomatoes. They are much sweeter than the ordinary reds.
Recently I bought a punnet of 4 tomato plants - one red, one black, one yellow and one which is green with white stripes when ripe! Should make for some interesting salads.
licia
Executive Chef
I had some that were almost black, but I can't remember the name. They were delicious. A friend in Virginia sent us several different types (not black) that he grew and they are delicious and vary from a very deep tomato taste to a very mild. I suppose he has a knack for gardening.
the heirloom tomatoes are awesome...such flavor! I love those you describe, also the green zebras and the yellow red striped ones. I also long for the Jersey/Pennsylvania Beefsteak when in season...
BreezyCooking
Washing Up
LOVE Green Zebra, & grow some every year - good tangy tomato flavor. Wasn't as impressed with Mr. Stripey (one of the red/yellow striped types) & don't bother with it anymore - taste was just "ok", & I found the texture to be a bit on the mealy side.
BigDog
Head Chef
"Ever had black tomatoes?"
Anything my dad cooks comes out black . . . .
Sad, but true . . .
Maybe okay if he was cooking cajun style, but I don't think he knows what that is!
Anything my dad cooks comes out black . . . .
Sad, but true . . .
Maybe okay if he was cooking cajun style, but I don't think he knows what that is!
mudbug
Chef Extraordinaire
BigDog, I created some black tomatoes last weekend. Left some romas in the oven too long, Live and learn.
BigDog
Head Chef
mudbug said:
Bummer!
No, no, my dear, there is no live and learn with my dad. Only live, and don't let him cook!
Sorry, back on topic, no, I've never had black tomatoes. Not a big tomato fan, though I like tomato products. Go figure!
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