Hi,
has anyone else noticed the color differences in black varieties? Some show the dark side from the get-go.. it is obvious that they are black even when the fruits are very small. Dark green shoulders, darker stripes etc..
Whereas some tomatoes show a pale light green hue, until fully grown, and they finally start to turn.

Different alleles, I suppose. Does anyone know how that affects the flavour (more intense or less, according to the darkness ?)