Chocolate Tomatoes: Facts, Benefits & Growing Guide

Chocolate tomatoes are heirloom varieties with deep brown or purple skin caused by anthocyanins, not actual chocolate ingredients. These nutrient-rich tomatoes offer complex sweet-earthy flavors perfect for salads and sauces.

Ever stumbled upon a mysterious "chocolate tomato" at your local farmers' market and wondered if it actually contains cocoa? You're not alone. This comprehensive guide reveals everything you need to know about these striking fruits—from their surprising health benefits to why they're becoming a staple in gourmet kitchens worldwide.

What Exactly Is a Chocolate Tomato?

Despite the tempting name, chocolate tomatoes contain zero cocoa. The "chocolate" moniker refers solely to their rich, mahogany-brown to deep purple skin coloration. This distinctive hue comes from anthocyanins—powerful antioxidants also found in blueberries and blackberries. When sliced open, these tomatoes typically reveal reddish-brown or maroon flesh surrounding golden seeds.

Developed through careful selective breeding rather than genetic modification, chocolate tomato varieties like Black Krim, Cherokee Purple, and Paul Robeson have gained popularity among both home gardeners and professional chefs. Their complex flavor profile combines sweet, smoky, and earthy notes with lower acidity than standard red tomatoes.

Variety	Origin	Flavor Profile	Days to Maturity
Black Krim	Crimea	Sweet with smoky undertones	80-85 days
Cherokee Purple	Tennessee	Rich, earthy, complex	75-80 days
Paul Robeson	Russia	Meaty, balanced acidity	80 days
Brandywine	Ohio	Sweet, classic tomato flavor	80-100 days

From Obscurity to Culinary Star: A Brief History

Chocolate tomatoes trace their lineage to pre-Columbian South America, where indigenous cultivators first developed dark-hued varieties. Russian and Ukrainian immigrants later brought seeds to North America in the late 19th century. The USDA Agricultural Research Service documented several heirloom varieties in the early 20th century, though they remained obscure until the 1990s artisanal food movement.

Modern interest surged when chefs like Alice Waters began featuring them at Chez Panisse. Today, these tomatoes appear regularly at Local Harvest-certified farms and specialty grocers. Their rise reflects growing consumer demand for nutrient-dense, visually distinctive produce with authentic heritage.

Why Gardeners Love Growing Chocolate Tomatoes

While slightly more challenging than standard varieties, chocolate tomatoes reward gardeners with exceptional flavor. They thrive in warm climates with consistent moisture but require specific conditions:

• Sun exposure: Minimum 6-8 hours daily (less sun reduces anthocyanin production)
• Soil pH: 6.2-6.8 for optimal nutrient uptake
• Watering: Deep, infrequent watering prevents cracking
• Support: Sturdy cages needed for heavy fruit clusters

According to University of Minnesota Extension, these varieties often show greater disease resistance than commercial hybrids but mature later—typically 75-85 days from transplanting. Their irregular shape makes them less suitable for commercial harvesting but perfect for home gardens.

Culinary Applications: Beyond Basic Slicing

Professional chefs prize chocolate tomatoes for their complex flavor profile that bridges sweet and savory. Their lower acidity makes them ideal for:

• Raw preparations: Sliced with sea salt and basil for caprese variations
• Cold soups: Blended into gazpacho for deeper color and flavor
• Cooked sauces: Reduced into rich pasta sauces without added sugar
• Pickling: Preserved with vinegar and spices for winter use

Food scientists at Institute of Food Technologists note that cooking actually enhances their anthocyanin content, unlike many other vegetables. This makes them particularly valuable for nutrient retention in cooked dishes.

Debunking Common Chocolate Tomato Myths

Several misconceptions persist about these unique tomatoes:

• Myth: They contain chocolate or cocoa
  Fact: The color comes entirely from natural anthocyanins
• Myth: They're genetically modified
  Fact: All popular varieties are heirloom or open-pollinated
• Myth: They're higher in sugar
  Fact: Brix levels average 5-7%, comparable to standard tomatoes

Nutritionally, chocolate tomatoes offer significant advantages. Research published in the Journal of Agricultural and Food Chemistry confirms they contain 2-3 times more lycopene and anthocyanins than red varieties, contributing to their impressive antioxidant capacity.

Where to Find and How to Select Quality Chocolate Tomatoes

When shopping for chocolate tomatoes, look for:

• Firm but slightly yielding texture (avoid rock-hard specimens)
• Deep, uniform coloration without green shoulders
• Intact stems indicating recent harvesting
• Heftiness for their size (sign of dense flesh)

Farmers' markets typically offer the widest selection between June and September. If growing your own, start seeds indoors 6-8 weeks before your last frost date. Remember that container gardening works well for these varieties—just ensure pots are at least 5 gallons with proper drainage.

Do chocolate tomatoes actually contain chocolate?

No, chocolate tomatoes contain no cocoa or chocolate ingredients. The name refers to their deep brown or purple skin color caused by anthocyanins, natural pigments also found in blueberries and blackberries.

Are chocolate tomatoes genetically modified?

No, popular chocolate tomato varieties like Black Krim and Cherokee Purple are heirloom or open-pollinated varieties developed through traditional selective breeding, not genetic modification.

How do I store chocolate tomatoes properly?

Store at room temperature away from direct sunlight until fully ripe. Refrigeration should be avoided as it damages flavor and texture. Once cut, refrigerate in an airtight container for up to 3 days.

Why are chocolate tomatoes more expensive than regular tomatoes?

Chocolate tomatoes typically cost more due to lower yields, longer growing seasons, and higher labor requirements. Their irregular shape makes mechanical harvesting difficult, and they're often grown on small-scale farms using sustainable practices.