Do “low-acid” tomatoes exist or are they just offset by more sugar in the variety and just taste less acidic? Any information appreciated.
Some varieties of tomatoes are slightly less acidic than others, but this difference is very minimal. Yellow-fruited types tend to be slightly less acidic than the normal red varieties, but not enough to make a huge difference. Therefore, the taste difference should be very minimal as well. Try our Top 10 Ways to Enjoy Tomatoes.