The 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.