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Which Heirloom Tomatoes Have the Best Flavor?

Which Heirloom Tomatoes Have the Best Flavor?
Home » Grow Your Own Food » Heirloom Tomatoes » Flavor of heirloom tomatoes

The popularity of heirloom tomatoes is based around two characteristics – their stunning array of colors and the unique flavor profiles of each variety.  The sheer number of heirloom varieties with unique flavors can be overwhelming however. 

Fortunately there are a few generalizations that can be made with regards to the relationship between flavor and color in the heirloom tomato varieties.

Mixed varieties of heirloom tomatoes on display
Mixed varieties of heirloom tomatoes on display

Taste Test Recommendations

Many gardeners, chefs and  seed companies have performed taste tests on the most popular heirloom tomato varieties, resulting in a wide range of opinions.  Because the flavor of heirloom tomatoes is so dependent on micro-climates and growing conditions, the most reliable taste tests are those that were trialed as close to your home and garden as possible. 

We do taste tests in Minnesota every year, both at the farm and at the farmers’ market in St. Paul.  The list of flavor profiles below are based on our farm’s taste tests of the heirloom tomato varieties that we grow.  Some notable taste tests from other parts of the country include:

How to Determine Heirloom Tomato Flavor (generally speaking)

  1. Flavor profiles are based on what the tomato tastes like when eaten fresh, rather its flavor after cooking or preserving.
  2. When a taste test review notes that the tomato has a “classic” or “old-fashioned flavor”, it is referring to a balance of acid and sugar in the tomato, getting as close to 50/50 as possible;
  3. An important characteristic that plays into a tomato’s flavor is texture (aka “mouthfeel”).  Generally, if a tomato is said to be mealy, the texture is enough to detract from the flavor
  4. The flavor profiles based on heirloom tomato color are generalizations only.  For example, pale yellow tomatoes tend to be mild and low-acid.  Limmony and Hughs however is a yellow tomato that has a higher acid background, giving them a more robust flavor as opposed to mild and creamy.
  5. I have not included cherry tomatoes or plum & paste tomatoes, as they cannot be as easily grouped (and most of them are not heirlooms).  In general the cherry tomatoes are sweet, the paste tomatoes are meaty and higher acid, and the plum tomatoes are juicy and mild. 
  6. Finally, flavor profiles of each variety are not only subjective to an individual’s taste buds, but the flavor of the same variety can be highly variable depending on growing conditions (heat, water, type & rate of fertilizer, number of growing days, etc.)

Color to Flavor Relationships

**Note: the photos are older photos that are blurry. New photos will come in August/September 2021. Descriptions however, are consistent and valid.

Pink Heirloom Tomatoes:

The large pink tomatoes offer up what most of us think of as a ”classic” tomato flavor — a balance of acid and sweetness. The most well-known (not necessarily the best tasting) of the pink heirloom tomatoes is the Brandywine.  It has become the standard-bearer for the pinks, as it is a good size for slicing and typically has that blast of sweetness many people want in a tomato.

Four varieties of pink heirloom tomatoes
Four varieties of pink heirloom tomatoes
  • Brandywine —   a sweet tomato, offset by a notable acidity that achieves a balanced rich, succulent, old-fashioned home-grown tomato taste.  Depending on growing conditions, it can also be low-sugar, low-acid and fairly bland.
  • Mortgage Lifter —   known for its mild sweet flavor and meaty texture, this pink-fleshed beefsteak can tip the scale at two pounds.
  • Caspian Pink — similar flavor profile to Brandywine, and frequently beats Brandywine in taste tests.  Pro is that it is earlier than Brandywine
  •  Prudens Purple — another early Brandywine type.  Considered sweet, juicy and meaty; does well in short-season areas
  • Cherokee Purple — sometimes included in the “black” category. A complex flavor with an initial smokiness followed by a slightly sweet aftertaste.   Often compared to a zinfandel wine.

Black (or dark purple) Heirloom Tomato Varieties:

While often referred to as “black” tomatoes, most of these heirloom tomato varieties are more of a maroon or purple-brown color. Black tomatoes tend to have an earthy, almost smoky sweetness to them, with a bit less acid than red tomatoes.  The flavor profile is often referred to as “smoky, complex and wine-like”.

Four varieties of “black” heirloom tomatoes
Four varieties of “black” heirloom tomatoes
  • Paul Robeson — of fairly recent popularity, Paul Robeson is getting  good marks all around the country for its “smoky,” “complex”  distinctive flavor.
  • Purple Calabash —  often compared to red wines such as Cabernet.  The taste is rich and full of old-fashioned tomato flavor with just the right blend of sweetness and acidity.  The flesh is smooth and meaty with evenly distributed seeds.
  • Japanese Black Trifele — a pear shaped variety. Flavor is deep, chocolatey, smoky, and rich.
  • Carbon — among the darkest of the black tomatoes.  Exceptionally rich and sweet flavor.  My favorite black.
  • Black Krim — intense, slightly salty taste.
  • Black from Tula — perceived by many as the “best-tasting black”, with thin skin and a sweet, complex flavor.
  • Vorlon — cross between Prudens Purple and Cherokee Purple resulting in meaty, rich, sweet taste.  Lynne Rosetto Kasper’s favorite black in 2011.
  • Purple Russian — the best black tomato in a plum variety.  Meaty, sweet and excellent for salads and sauces.

Red Heirloom Tomatoes:

Bright red heirlooms are often mistaken as hybrid tomatoes at market, as they look very similar.  Red heirlooms however, are more varied in their flavor profiles than hybrids, tending toward the robust, higher acid flavors.  The reds and the pinks are often what people are thinking of when they ask for that “old-fashioned flavor”.  Red heirlooms also tend to have thinner skin than hybrids, making them less amenable to shipping.

Four varieties of red heirloom tomatoes
Four varieties of red heirloom tomatoes
  • Costoluto — “old-fashioned tomato flavor”; performs well when skinned and used in slow simmered sauces.  The flesh is meaty with an abundance of juice and tart tomato flavor.
  • Druzba — smooth, juicy fruits with robust sweet-tart flavor; meaty and great for canning.
  • Legend — Introduced at Oregon State University as highly disease resistant variety. Nice blend of sugar and acid.
  • Aussie —  big, impressive beefsteak variety. Old fashioned, big robust tomato taste.
  • Stupice — best flavor I can find in an early tomato (early tomatoes tend to lack flavor); small
  • Thessaloniki — prolific crack-free heirloom with a meaty, classic flavor; sometimes considered “earthy flavor”
  • Carmello — considered by the French to have the “perfect acid-sugar balance” .  Productive, with juicy texture.  Dona is a smaller version of Carmello.

Striped Heirloom Tomato:

Striped heirlooms (sometimes called marbled), are beautiful and they tend to have a rich, juicy, super-sweet flavor that is low in acid.

Description of popular striped heirloom varieties
Description of popular striped heirloom varieties
  • Big Rainbow —  considered one of the prettiest and most unique heirloom tomatoes. This meaty beefsteak tomato is known for its sweet and flavorful taste. The golden orange color with artful swirls of red and yellow are seen throughout the tomato
  • Gold Medal —  popular for its appealing sweet taste and marbled beauty,  originating from the Black Forest region of Germany.
  • Pineapple- Orange and red on the outside, and yellow with blushes of red on the inside. Very sweet, low acidity and nice flavor.

Orange & Yellow Heirloom Tomato Varieties:

Orange tomatoes (not yellow), are sweet and lower in acid than the bright red tomatoes. They are the varieties that will most remind you that tomatoes are, botanically speaking, fruits.

Yellow (and white) tomatoes tend to be mild and creamy and low acid. Two yellow heirlooms that are more robust (higher acid) in flavor however would be Hughs and Limmony.

White tomatoes aren’t really white. They’re more of a pale yellow. Yellow and white tomatoes  are noticeably less acidic than red tomatoes. Some consider them the sweetest tomatoes and some consider them the blandest tomatoes.  The common factor is low-acidity.

Orange yellow and green heirloom tomatoes
Orange yellow and green heirloom tomatoes
  • Persimmon — One of the best flavors of all the orange tomatoes. Meaty with few seeds.  Creamy meaty, texture.  .
  • Juane Flamme — small (large plum size), sweet and low-acid, bursting with juice.  Almost a tropical flavor.  My favorite small orange.
  • Kellogg’s Breakfast — vibrant sweet taste, meaty with few seeds.
  • Limmony — a yellow beefsteak with a strong, zesty, sweet citrusy flavor. It is also sometimes spelled Lemony.

 Green Heirloom Tomatoes:

The commonality of green tomatoes is a bright acidity, but the degree of sweetness tends to vary quite a bit.

7 green zebra heirloom tomatoes
Green Zebra Tomatoes
  • Aunt Ruby’s Green — bright with acidity, but well-balanced with sugar.  Incredible juiciness.
  • Green Zebra — tangy and zingy are adjectives often attached to Green Zebra.  Very popular for taste and eye appeal.

Other Attributes of Heirloom Tomatoes

In addition to unique flavors and colors, heirloom tomatoes have different growth habits, yields, etc. Click here for a summary of distinctive characteristics of heirloom tomatoes.

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denise manhaeve

Friday 20th of August 2021

i am dissapointed with my beefsteak tomatoes, near the stem they stay orange forever that part is also green inside what to do?

dorothy stainbrook

Saturday 4th of September 2021

Some of the varieties are know for green shoulders (in your case orange shoulders). Try a different variety and make sure you have consistent watering. They need more water at the beginning sto get going and less water after they have fruited so they can develop their sugars. A couple of heirloom beefsteak varieties that don’t “usually” have green shoulders would be Druzba, Box car Willie and Mortgage Lifter.

Dustin

Thursday 5th of August 2021

This has been very helpful!

Anne H Gilmer

Sunday 17th of January 2021

I have had problems getting the whole tomato to ripen...greening I think it's called...which large red tasty variety would be best?? Thanks

dorothy stainbrook

Sunday 17th of January 2021

Well, I’d have to have a lot more information to really be able to answer this. What variety are you planting? What zone do you garden in? If you mean your tomatoes have “green shoulders”, that is common for some heirloom varieties and not for others. Druzba is a Hungarian heirloom that is acidic and no green shoulders. Carmello is a French tomato that is acid/sugar balanced with no green shoulders. Aussie is a huge Australian tomato with no green shoulders. My first guess is it’s the variety you’re growing.

This article might help a little in selecting a good variety: https://farmtojar.com/2013-heirloom-tomato-and-pepper-varieties-heathglen-mn-farmers-markets/

David Swenson

Thursday 21st of May 2020

I’m sure that many varieties are similar with slight variations in flavor and completely different names, but I’m my part of the world (the Dakotas) my garden will always have these three: Black Krim, Amana Orange and Pantano Romanesco. A fourth would be Cherokee green

Wilks

Tuesday 15th of June 2021

@dorothy stainbrook, Thanks for the site, Dorothy. I grow a big variety of tomatoes every year, and always have a good variety of heirlooms. Tried my first Jubilee a few days ago and fell in love. Its the first orange tomato I've grown. This year, I've also got Pink Caspians, Cherokee Purple, Black Krim, Black Prince, Brandywines.......and then a host of Bigs, Betters, Bush's, Biltmore's, and Boxcar's.

dorothy stainbrook

Thursday 21st of May 2020

Interesting David. I’ve never tried Pantano Romanesco or Cherokee green. Always up for trying new heirloom varieties. They do seem to taste different though, based on the microclimate of where you grow them. Thanks for the ideas!

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[…] are early or late, and how they taste is dependent on the variety and your growing practices.  Click here for tips on selecting heirloom tomatoes for […]

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