Brandywine heirloom tomatoes are a variety of beefsteak tomatoes and the best-known heirloom. Vivid red in color and thin skinned this tomato can grow up to two pounds. Their meaty texture and rich classic tomato flavor is complimented by their sweet and slightly acidic juice.

Nutritional Value

Providing an excellent source of vitamin A, vitamin C and potassium, tomatoes contain carbohydrates, protein and dietary fiber. One medium tomato has about 35 calories. Research shows they contain the antioxidant and anticancer agent lycopene which aids in fighting cancer.

Serving Ideas

Brandywine heirloom tomatoes have a thin skin so they're best eaten raw, not cooked. Slice them for sandwiches or cut into wedges for mixed green salads. Drizzle on favorite dressings, balsamic vinegar, or sprinkle with seasonings. Create a tomato relish using fresh basil, chopped red onion, diced jalapeno, minced garlic, and a splash of balsamic vinegar. Grill breads with tomatoes, extra virgin olive oil and some salt.

Geography/History

An Amish heirloom first introduced around 1885 in Chester County, Pennsylvania, the brandywine heirloom tomato comes from the collection of tomatoes of the late Ben Quisenberry. Tending to literally hundreds of tomatoes from 1910 to the 1960s, his work has been carried on by Seed Savers Exchange. The brandywine’s thin skin prevented it from being shipped long distances. Not widely grown commercially, this delicate tomato eventually became an heirloom variety.

Seasons/Availability

Heirloom brandywine tomatoes are available in summer. Brandywine heirloom tomatoes are available intermittently from Mexico in winter.