Earthy, robust Russian Black Krim Tomatoes wedges sprinkled with a touch coarse salt and cracked black pepper plus shredded fresh Basil is hard to beat. Maybe a large, meaty slice of juicy, sweet and tangy Pink Brandywine or German Johnson Tomato with a slice of sharp cheddar on a potato roll could top it. And homemade Peach Salsa made with Purple Cherokee Tomatoes plus a variety of other Heirloom Tomatoes is sublime.
What exactly are Heirloom Tomatoes?
Most conventional, round Tomatoes have been hybrid-bred for consistency of size, shape, color, shelf-life and firmness – all so that they can safely make it through the supermarket supply channel and into your kitchen without getting soft or going bad. Heirlooms, on the other hand, are old and diverse varieties that have been around since WWII. Some have been passed down over the years by a family and others were created through natural cross-pollinations, still others were commercially produced by a seed company or university ag program ¾ of a century ago. With Heirloom varieties you can take seeds from this year’s fruit and plant it year after year and get the exact same tomato plant. Each Heirloom variety has its own special taste, texture, shape, size and color characteristics that make them unique and wonderful in their own way.