This tomato, and related ones, go by a variety of names, including also Georgia Streak and Pineapple. The defining characteristics are the reddish streaks radiating from the bottom center into the yellow. Many of us are used to yellow tomatoes being ready a little earlier than some of the red ones, but this one took its time, developing to a good size – about 1 1/4 pounds.
The flavor is rich, the texture almost creamy. Somewhat milder in acidity. We like to serve these on a plate with basil, drizzled with extra virgin olive oil in which we’ve lightly sauteed slivers of garlic. No fancy dressing needed – the tomato flavor just blooms.
Sliced, the red streaking gives the inside of the tomato a marbled effect:
We’ll be blogging some more big heirlooms, too. Seems like there’s no end to their variety.