Heirloom Tomatoes
Heirloom tomatoes are open-pollinated varieties that have been passed down through generations — some for hundreds of years. Prized for their extraordinary flavor, striking colors, and unique shapes, they represent the full diversity of what a tomato can be, far beyond the uniform red spheres of the supermarket.
An heirloom tomato is an open-pollinated variety that has been cultivated for at least 50 years (some definitions require 100 years). Seeds can be saved and replanted true to type, unlike modern hybrids. They were preserved by home gardeners, farmers, and seed savers who prized flavor over the shelf life and uniformity demanded by commercial agriculture.
Brandywine
Deep pink-red, large and beefsteak-like — considered by many to have the best flavor of all heirlooms
Cherokee Purple
Dusky rose-purple with complex, smoky-sweet flavor and rich, dark interior
Green Zebra
Striped green-yellow with tangy, bright flavor — beautiful and unusual
Yellow Pear
Tiny pear-shaped yellow tomatoes, mild and sweet — great for snacking and salads
Black Krim
Dark, mahogany-red with a rich, earthy, slightly salty flavor — a Ukrainian heirloom
Mortgage Lifter
Huge pink tomatoes developed by a West Virginia gardener in the 1930s — sweet and meaty
Heirloom tomatoes are best used fresh, where their exceptional flavor and visual beauty can be the star:
- • Salads: Slice and arrange by color for a stunning presentation
- • Caprese: The best caprese starts with the best heirloom tomatoes
- • Sandwiches: Thick slices with mayo, salt, and pepper on toasted bread
- • Simple sliced plate: Flaky salt, good olive oil, fresh basil — let the tomato speak
While you can cook heirlooms, their complex flavors and often irregular textures are best appreciated raw. Save your cooking tomatoes for Romas and San Marzanos.
Available at farmers' markets and specialty grocery stores July through September. Expect imperfect shapes, cracks, and blemishes — these are signs of a real heirloom, not quality defects.
Heirlooms are more fragile and perishable than commercial varieties. Use within 1–2 days of peak ripeness. Store at room temperature, never refrigerate.