Tomato acidity varies by variety, growing conditions, and the level of ripeness at the time of harvest. We consulted a study from Utah State University Extension in which the acidity of 15 tomato varieties was tested and compared. Heirloom tomatoes were found to have a higher pH (meaning they were less acidic) compared to hybrid varieties. Among the varieties tested, ‘Celebrity,’ ‘Row Pack,’ and ‘Rutgers’ were found to be the most acidic.

In addition, Bonnie Plants noted that ‘Purple Calabash’ and ‘Long Keeper’ are two varieties that have an acid taste. The flavor ultimately will depend on the sugar to acid ratio.

CKC