Low Acid Tomato

Can you tell me some names of tomato varieties that are more "low acid" than others?

Great question. Research has shown that although many white, yellow, orange and pink varieties are touted as "low acid", their acid content is that of most other red tomato varieties, pH below 4.6. It is their higher sugar content that makes them taste less acidic. Since a ripe tomato will have less acid than an unripe one, harvest tomatoes when they are fully colored. Leave ripe tomatoes on the vine for an extra five to eight days to enhance flavor.

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