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Heirloom Tomatoes
Some of our favorite varieties
By Linda Lau Anusasananan & Jim McCausland, Sunset Magazine

Beloved for their flavor, heirlooms also have do-it-yourself appeal: Generations of gardeners have created new breeds by saving and sowing seeds from the best fruit on their vines. Selected for flavor rather than hardiness, they are the crown jewels of summer.

Precise in their imperfections, heirlooms are beautiful to look at, but even better to eat (and, as you'll see, to drink). Here are some of our favorites.

	Hillbilly This slicer dates back to 1880, when it first wowed kitchen gardeners with its 1- to 2-pound, heavily ribbed fruits. The flesh is orange-yellow and mottled with red, with an almost peach-like texture.
	Green Grape With bright yellow-green clusters that look like bunches of large Muscat grapes, Green Grape tomatoes have a sweet flavor and bright acidity that call for creamy cheeses and rich fillings. A chef's favorite.
	Sunset's Red Horizon A classic tomato -- with meaty, heart-shaped fruit as big as grapefruit and sweet, full-bodied flavor -- this Russian native has good texture and plenty of rich juice. It made its American debut thanks to Gary Ibsen, founder of California's Carmel TomatoFest, who honored Sunset with its name.
	Kellogg's Breakfast Take a look at the OJ-colored flesh and juice, and you'll know where the name comes from. The 1-pound beefsteak has lots of juice and few seeds, which makes it perfect for squeezing. Bright and tart, it might even inspire you to change your breakfast routine.

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