Black & Purple Tomatoes

True “Black” vs. Anthocyanin Lines

If you’re growing dark heirlooms, you’ll quickly notice they fall into two main camps. The classic “black” tomatoes (like the famous Russian darks) aren’t actually black. They just retain green chlorophyll as they ripen, which mixes with red lycopene to give them a beautiful brick, mahogany, or muddy-brown color.

Then there are the modern purple/indigo varieties. These get their crazy dark colors from anthocyanins (the same stuff found in blueberries). The rule for these is simple: wherever direct sunlight hits the skin, it turns deep purple or jet black, while the shaded parts usually stay red or pink.

The Flavor

Most growers agree that dark tomatoes have a very specific taste profile. They are usually described as earthy, sweet, and sometimes slightly salty. Because they generally have lower acidity than classic red tomatoes, they are fantastic for fresh eating and slicing for sandwiches.

Scroll down to browse the varieties our community has tested. We document real yields, plant heights, and whether the seeds are actually worth saving for next year!