The Massive Heirloom Tomato Many Consider To Be The Best Tasting
Nothing defines late summer like the first bite of a perfectly ripe tomato, with its skin giving way to the delicious, fragrant flesh. They're the epitome of summer sandwiches eaten in the grass while fall remains just around the corner. Heirloom tomatoes set themselves apart as particularly special with their deep colors and interesting shapes. They're sought after at farmer's markets and often have starring roles on restaurant menus.
In a field full of contenders, it may seem hard to choose one heirloom tomato to set above the rest as being the "best-tasting" — but we thought we'd give it a try. And as it turns out, there is some consensus: The tastiest heirloom tomato is the Brandywine Pink tomato.
The Brandywine Pink tomato puts the "beefy" in beefsteak tomato; it's one of the largest varieties out there. It's an absolute unit of a tomato that's a star of summer cuisine.
The Brandywine Pink is a delicious beefsteak tomato with a ton of flavor
To understand what makes the Brandywine Pink so deliciously sought after, it's important to know what an heirloom tomato actually is. In this case, the "heirloom" being passed down isn't a family relic, but rather, the lineage of the plant's seeds. These tomatoes are bred through maintained seed lines to maximize certain qualities, such as color, or in this case, taste.
The Brandywine Pink tomato has a thick, hearty flesh that's full of vibrant flavor. While commercial tomato choices often lack true tomato taste, the Brandywine delivers wholeheartedly. It's rich and heady while still offering the fresh lightness of summer. It is, in a word, sublime.
It's perfect by itself, freshly sliced and brushed with salt, or served atop buttered baguette slices. Of course, that distilled summer flavor, coupled with the tomato's big size and sturdy flesh, make it a perfect choice for cooking, too.
Brandywine Pink heirloom tomatoes are a chef favorite, too
These tomatoes aren't just popular among home cooks. Brandywine tomatoes are a popular choice with chefs because of their big, vibrant flavor and broad utility in the kitchen. As chef Michael Kornick said to OpenTable, "I love Brandywine tomatoes because of their rich flavor. Brandywines have a balanced amount of acid and are thick and meaty with a delicious juice." He went on to share that their soft skin and meaty texture make them a strong choice for homemade pasta sauce.
Summer isn't really sauce season, but the Brandywine tomato shines in seasonal recipes. It's a beautiful addition to salads, adding summer sweetness with a bit of tang. It works particularly well in Caprese salad, cut into thick slabs that balance the smooth mozzarella and bite of pepper offered by fresh basil. It lends itself naturally to homemade salsa, offering a lot of punch without being too watery.
And, of course, the champion summer heirloom tomato makes a gazpacho that will make every past bowl pale in comparison. The Brandywine Pink tomato has a relatively short season — it's best in the final days of summer and first moments of fall, so don't miss out on enjoying this delicious summer treasure.