Black tomato uses

[DeanRIowa]

I am planning on growing numerous black/purple tomatoes next year.

I assume these tomatoes are good for slicing, but how else do you use them in the kitchen? Sauces, salads,..?

Thanks,

Dean

[carolyn137]

Originally Posted by DeanRIowa

I am planning on growing numerous black/purple tomatoes next year.

I assume these tomatoes are good for slicing, but how else do you use them in the kitchen? Sauces, salads,..?

Thanks,

Dean

Dean, they can be and are used as you would any other tomato variety of any other color. Nothing special about the so called black varieties in terms of usage in the kitchen.

[feldon30]

Black Cherry is a mid- to late-season large cherry (almost twice the size of Sungold).

There are some medium-sized blacks but I have not grown them.

Paul Robeson, Cherokee Purple, Gary O'Sena, etc. are medium- to large-sized black tomatoes. Excellent fresh, in sandwiches, or in pasta salads.

[Thomas]

Make sure you save room for some green when ripes! I think most of the blacks have a very similiar taste (medium sized that is).

[Tomstrees]

Black from Tula is our #1 favorite tomato and we use them any way possible.

Black from Tula:



Black from Tula Black Prince Nyagous:


~ Tom

[montanamato]

From a catering and serving to the public point of view....The black tomatoes are visually scary in salsas...the juice is very strange looking.
If you are just using them for yourself and family, and they don't mind, they sure taste great...I don't usually get more than I can eat as slicers. I have seen other posts where the juice canned from them was unappealing etc.

Jeanne

[DeanRIowa]

From a Mexican salsa prospective then, I am not worried because most tomatoes are charred on the grill first and that makes for a darker salsa anyway.

I was just unsure if the black tomato flavors where so overpowering that they would not be usable in other cooking items. It will be fun to experiment.


Thanks everyone for their comments.

Dean

[DavidinCT]

Originally Posted by DeanRIowa

I was just unsure if the black tomato flavors where so overpowering that they would not be usable in other cooking items. It will be fun to experiment.

Mine (Nyagous, Carbon, Noire-de-Crimee) are the least flavorful tomatoes I'm growing this year. I'm saucing them because of this. Cooking brings out a nice tang. Growing them in the same rows as Kelloggs Breakfast, Earl Faux, Marianna's Peace, Rutgers and Cuostralee---all of which are very tasty. Go figure huh?