Carbon

The carbon tomato was first listed in the SSE yearbook in 1998 by George Weiss. While some purists might argue that because of its short history, it isn’t really an heirloom, I argue that several generations from now it will be because the flavor is spectacular and the fruit is beautiful and unique. The fruit is average in sized with pink flesh, clear skin and charcoal dusted shoulders. The flavor is rich and strong, with a deep rustic aftertaste. Performs well in cold climates. 

More plants?Come to the Garden of Eat’n and discover our 2021 varieties.