Black Russian
Black Russian is a heirloom slicing tomato with dark mahogany-purple skin and flesh that shades toward green near the stem. Originally bred in Siberia, it's prized for a rich, smoky, almost savory sweetness that's deeper and less acidic than red tomatoes, with a soft, juicy interior and relatively few seeds.
Varieties
Black Russian is frequently confused with Black Krim, another dark Russian heirloom, but Black Krim tends to be smaller, rounder, and noticeably more acidic. Cherokee Purple, an American heirloom, has a similar dusky color but a sweeter, less smoky flavor and a flatter shape.
Buying tips
Ripe fruit should feel slightly soft with a little give, similar to a ripe peach, and the shoulders near the stem often stay greenish even when the tomato is fully ready to eat. Avoid ones that are rock-hard (underripe and won't develop full flavor) or that show any wet, sunken spots.
Substitutes
Black Krim — 1:1
Nearly identical flavor profile and color; slightly more acidic and often a bit smaller. The closest substitute by far.
Cherokee Purple — 1:1
Similar dusky pink-purple flesh and rich flavor, though less smoky and a bit sweeter.
Paul Robeson — 1:1
Another dark heirloom with comparable depth of flavor; can be harder to find outside farmers markets.
Regular red beefsteak tomato — 1:1, plus a small drizzle of balsamic vinegar
Lacks the smokiness entirely, but the balsamic adds back some of the dark, savory-sweet edge for raw applications.
Storage
Keep at room temperature, stem side down, out of direct sunlight, and use within 3-4 days once fully ripe since black tomatoes soften faster than red ones. Refrigeration dulls the flavor and turns the flesh mealy, so only chill if a cut tomato needs to last another day.
How to use
Best eaten raw where the flavor can stand on its own: thick slices with just salt, in a tomato salad, on sandwiches, or under fresh mozzarella and olive oil. It also cooks down well in sauces where a deeper, less acidic tomato flavor is wanted, though its low acidity makes it a poor choice for home canning without added lemon juice or citric acid.
What it pairs with
Pairs well with fresh mozzarella or burrata, good olive oil, flaky salt, basil, and a light balsamic reduction. Its savory depth also works with grilled steak or smoky cheeses like smoked gouda.
Nutrition
Like other tomatoes, Black Russian is a good source of vitamin C, potassium, and lycopene, with the pigments responsible for its dark color also carrying additional antioxidants not found in red varieties.
FAQ
Is Black Russian the same tomato as Black Krim?
No, they're separate heirloom varieties that are often mixed up because both originated in the former Soviet Union and share a dark mahogany color. Black Russian grows larger and has a milder, less acidic flavor than Black Krim.
Why does a ripe Black Russian tomato still look greenish at the top?
Dark heirloom tomatoes carry both the normal red pigment and an extra layer of purple-brown pigment in the skin, and that extra pigment doesn't always fully cover the shoulders even at peak ripeness. Judge readiness by softness and smell rather than uniform color.
Can Black Russian tomatoes be canned?
They can, but because they're lower in acid than standard red tomatoes, safe home canning requires adding bottled lemon juice or citric acid per quart to bring the acidity down to a safe level for water-bath processing.
Why does Black Russian taste different from a regular tomato?
The combination of lower acidity and higher natural sugar content gives it a rounder, more savory flavor that's often described as smoky, compared to the brighter, tangier taste of standard red slicing tomatoes.
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