Black Krim

[Gardenboy]

Another one of my favorite black variety tomatoes. Mid season to late in my climate. Plant is very vigorous and has thick branches and stems..some blossoms are mega blossoms. Loves the warm/humid climate. Plant is regular leaf with few problems or pests. Production is moderate with all tomatoes being close to a pound. Some are flat and rounded and some not. Some are green shoulder and some are not. Taste is outstanding..at least for me. It's the only tomato that I can taste a salt flavor and a nice balanced acid taste with rich smokey undertones. Great for BLT's and hamburgers as well. I always grow Black Krim every season and it never disappoints. All tomatoes ripen to a rich purple/maroon color with green gel inside around the seeds.

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[worth1]

I tried it one year in fake soil and it was rather bland as are all tomatoes grown in fake soil.
I think I can remedy this by adding decomposed pink granite.

[karstopography]

I tried it one year in fake soil and it was rather bland as are all tomatoes grown in fake soil.
I think I can remedy this by adding decomposed pink granite.

What role do you think soil plays in tomato flavor? Isn’t “terroir” a big deal in the flavors that a particular wine from such and such region becomes known for. A sauvignon blanc from Marlbourgh, NZ tastes completely different from a Californian producer.

Does a variety of tomato taste different depending on where it was grown and the soil?

[worth1]

I tried it one year in fake soil and it was rather bland as are all tomatoes grown in fake soil.
I think I can remedy this by adding decomposed pink granite.

What role do you think soil plays in tomato flavor? Isn’t “terroir” a big deal in the flavors that a particular wine from such and such region becomes known for. A sauvignon blanc from Marlbourgh, NZ tastes completely different from a Californian producer.

Does a variety of tomato taste different depending on where it was grown and the soil?

I think it pays a huge role.
Case in point.
Same seeds same pants from a friend of mine that lived 12 miles north of me.
She gave me plants and I grew them here in real soil.
She grew hers in raised beds with some sort of compost sandy loam thing going on.
Hers didn't taste worth a hoot compared to mine grown in native soil.
They all tasted watery from her garden.

[Shule]

…
Does a variety of tomato taste different depending on where it was grown and the soil?

Definitely! Soil warmth seems to be a factor, too. Also, potassium/calcium/microbe levels/availability, watering, and other stuff. Nitrogen seems to make a big difference (I'm not sure if all forms of it do, though.)

I think most tomatoes actually have a range of flavors.

[TomHillbilly]

@ karstopograph--- If you aren't real limited on space try Black Krim. It will beat most tomatoes in a blind taste test. But its only a average producer. And its prone to cracks. It cracks more in the later pickings.
Most blackened tomatoes are crack prone. Its all about taste with any blackened tomato. Black Kim will be in the top 3 of darken tomatoes.
PS-- Try my assessment against others-- see who nailed it.

[Shule]

I haven't tried a pure Black Krim yet, but I'd be impressed if it beat out Paul Robeson's flavor on my own tongue. I know many prefer it to Paul Robeson, though. I tried Noire De Crimee, which is supposed to be similar to Black Krim, but it wasn't a beefsteak (so, I don't think it was the true variety).

I have a friend who grew Black Krim locally and loved it. Would you describe Black Krim's flavor as strong, mild, or in-between? Is it smoky? How smoky? Earthy? Is it sweet? Is it acidic? If those questions are overwhelming, you're free to ignore them!

[TomHillbilly]

@Shule-- Black Krim MIGHT edge out Paul Robeson's. I think Carbon might beat Robeson's also. Carbon will produce more tomatoes than other blackened varieties. I place Robeson along with Cherokee Purple and JAPANESE TRIFELE.
As far as taste explaining ??--- that is like trying to explain the color green to a blind person. If you like the taste of your Paul Robeson's. Then you will like the taste of all the maters I mentioned. Each will have a slight difference in character. Japanese Trifele has pear shaped fruit. Carbon will produce the most pounds per plant. All of them will be crack pone, picked above the first tear level.
I've not had any bad tasting blacken tomatoes. Lighter production, and cracks, will always be the complaint. I recommend everyone of the above listed,
But only to those that have plenty enough tomato plants to do them. Someone only growing 5 plants will have to go with high yielding tomato varieties. Carbon is the only one that might claim that. But its not a extreme high producer. You most likely would like your Robeson's slightly over a Carbon, or Cherokee Purple on taste alone ? But would having a larger yield with Carbon be important ? When everything is said and done. I think it comes down to Black Krim-- but its a tight finish. A blind taste test among all those darken tomatoes mentioned, would be interesting.
Most blackened tomatoes get their origins from Russia. A couple generations back, they believed blacken tomatoes had healing powers. I went on a blacken tomato search, for about 5 years. I tried 5 or 6 varieties every year. I think Black Krim is a slight winner. But its so close-- your garden might produce a different winner. PS-- Even if you go back to your Robeson's after trying Krim, and Carbon. You won't be complaining about experimenting with a horrible tasting tomato. So give it a shot ! LOL

[Shule]

[mention]TomHillbilly[/mention]
Thanks for the insights on those varieties, and your analysis. I'm growing a number of those you mentioned this year. So, it'll be exciting to taste them.

I'm not deadset on Paul Robeson, if I gave that impression, and I don't mean to aggressively push it over other black tomatoes, nor to devalue others' favor of any others (I was just remarking my impression, which isn't set in stone). I've only grown PR once (in 2015), and from just one seed source. I hope I like Black Krim and others more—but of the black tomatoes I've tasted, so far, PR had the strongest flavor. The reason I would be surprised (not too surprised, though) is because most of the other black tomatoes I've tried have been pretty mild. The amendments I gave PR might have had something to do with the stronger flavor, though. I should experiment with the same things on another black variety that I've already tasted, and see if it strengthens the flavor.

PR isn't my favorite overall black tomato so far (just flavor-wise). My overall favorites are Black Giant and Black Bear (since they can produce nicely and have good texture with good, albeit mild flavor). My next favorites in flavor after PR are Ron's Carbon Copy and Chocolate Pear, so far (those two are more sweet than savory, but they can be quite sweet; PR was savory and not notably sweet).

I have high hopes for Japanese Black Trifele, Carbon, ISPL, Brown Berry, Sunchocola F2, Cold Black Brandy, Black Krim x Garnet, and more, this year. I'm excited to report on them. I'll probably try Black Krim next year or the year after. My True Black Brandywine never resprouted after the freeze, though; so, I don't think I'll have a report on it. I have Carbon and ISPL from two sources each as cross-pollination insurance.

I might like Black Giant's flavor a lot more if I grew it again, with less water. Same for Black from Tula and Indian Zebra/Stripe. Black Giant when I grew it was pretty awesome, though; it didn't have much smoky flavor, but it was a good all-around tomato, comparable to a decent red, and it produced well. Black Bear probably has more production vigor, though, in cool weather particularly.