damar, my impression of the taste of Black Krim tomatoes:
1) not overly acidic
2) an overall rich, earthy flavor
3) They seem to have great depth, with several layers of flavors: just a touch of acidity and then stronger earthiness. For me this mix of overlaying flavors works very well.
I wouldn't use Black Krims in salsas; they're too good on their own to be mixed with everything else that goes into salsas. And I haven't yet tried roasting/charring them, but I suspect this will emphasize the richness and add a nice touch of smokiness.
Good on simple burgers (maybe with shredded lettuce, mayo or creme fresh, but nothing overpowering like mustard or hot sauce); very good as the star of a salad - maybe simply cucumber and tomatoes with a little mild onion or shallots, topped with Feta or blue cheese crumbles and a bit of crumbled bacon.
Hi Quint. I've grown Cherokee Purple in the past; very tasty and if I remember correctly with a bit of the Black Krim's depth of flavors and slightly more acidic. A good heirloom variety, IMO.
1) not overly acidic
2) an overall rich, earthy flavor
3) They seem to have great depth, with several layers of flavors: just a touch of acidity and then stronger earthiness. For me this mix of overlaying flavors works very well.
I wouldn't use Black Krims in salsas; they're too good on their own to be mixed with everything else that goes into salsas. And I haven't yet tried roasting/charring them, but I suspect this will emphasize the richness and add a nice touch of smokiness.
Good on simple burgers (maybe with shredded lettuce, mayo or creme fresh, but nothing overpowering like mustard or hot sauce); very good as the star of a salad - maybe simply cucumber and tomatoes with a little mild onion or shallots, topped with Feta or blue cheese crumbles and a bit of crumbled bacon.
Hi Quint. I've grown Cherokee Purple in the past; very tasty and if I remember correctly with a bit of the Black Krim's depth of flavors and slightly more acidic. A good heirloom variety, IMO.
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