When I first saw this tomato, I was immediately intrigued by its color. The purple-ish, black pigment is due to a naturally occurring color compound called anthocyanin. The anthocyanins in the purple skin boast high levels of disease-fighting compounds that help fight cancer, reduce inflammation, and slow the aging process. The purple coloring occurs on the portion of the fruit that is exposed to light, while the shaded portion starts out green and turns deep red when mature. Allow fruits to mature completely for best flavor. Bred at Oregon State University. Heavy yielder. Plants are resistant to early blight.