The Big Rainbow Tomato is a showstopper with its yellow-orange skin and bold red marbling inside. It’s one of the few tomatoes that looks like a sunset when you slice it open. This variety is actually considered an heirloom, which means it’s been passed down for generations because of its flavor and beauty.

It originated in the U.S., and many growers believe it first gained attention in the Midwest. Because of its large size—often weighing over a pound—it's perfect for sandwiches that only need one slice. Gardeners love it not just for taste but also for its quirky, uneven shape that gives each tomato a unique personality.

The Big Rainbow Tomato has a mild, sweet flavor with very low acidity, making it ideal for people who don’t like sharp, tangy tomatoes. Unlike many modern hybrids, it’s open-pollinated, so you can save seeds and grow your own next season. Some chefs use its colorful flesh in caprese salads just to impress guests before they even take a bite.

Its flesh has a marbled pattern that varies from fruit to fruit—no two slices look exactly alike. It grows best in full sun and loves warm weather, but it needs support because the heavy fruit can break stems. Many gardeners grow it simply because it’s beautiful in the garden, like edible artwork on a vine.

The Big Rainbow Tomato is a late-season variety, which means it takes its time—about 90 days—to mature. Despite its large size, it has a relatively thin skin, which makes it prone to cracking if overwatered. When sliced, the contrast of golden edges and red veins makes it a favorite among food photographers.

It’s also called a “beefsteak” tomato, referring to its hefty, meaty interior. In tomato tasting competitions, it’s often ranked in the top tier for both flavor and appearance. Some farmers markets will set up displays just for these tomatoes—they’re that much of a draw.

It’s not unusual to find one Big Rainbow Tomato weighing over two pounds—almost like holding a small melon. Because it grows from older heirloom seeds, it’s a great choice for people into seed saving and sustainable gardening. In blind taste tests, many people describe its flavor as fruity, even melon-like.

This tomato isn’t great for canning because it’s too juicy and soft, but it makes unforgettable fresh sauces. Its low acid means it's gentle on the stomach, a great option for sensitive eaters. Growers often recommend picking it slightly underripe to avoid splitting on the vine.

The skin color deepens as it ripens, going from pale yellow to gold with red streaks. Some home cooks use it to create “rainbow bruschetta” because of its vibrant cross-sections. It’s also a favorite for tomato pies, where looks matter just as much as taste.

Big Rainbow Tomato seeds are widely available from heirloom seed companies in the U.S. It pairs especially well with basil, fresh mozzarella, and a light drizzle of olive oil. Some tomato lovers say it tastes better when slightly chilled, especially in summer.

This tomato is rich in lycopene and beta-carotene, both linked to heart and eye health. Even though it’s large, the plant’s yield is surprisingly high throughout the season. You might need to cage or stake the plant early—these tomatoes don’t travel light.

Its roots go deep—literally—so raised beds or loose soil work best for planting. If you prune the lower leaves, you’ll help airflow and reduce the risk of disease. Some gardeners even grow it in 5-gallon buckets with excellent results.

The Big Rainbow Tomato has made its way into tomato festivals across the U.S. for its visual appeal. It attracts pollinators like bees, which helps improve yields for nearby crops. When grilled lightly, the slices take on a sweet, caramelized flavor.

This tomato is a conversation starter—guests always ask what it is when they see it on a plate. It’s one of the few tomatoes that looks painted, thanks to its red swirls on a golden base. People have even tried drying slices into tomato “chips” just to enjoy them longer.

You can make a striking tomato tart by mixing Big Rainbow Tomato slices with green and purple varieties. It was once featured in a Southern cooking magazine as the “ultimate summer tomato.” You can grow it in containers, but make sure they’re wide and deep—the roots need room to stretch.

Some heirloom gardeners trade Big Rainbow Tomato seeds like rare collectibles. It was introduced to the Seed Savers Exchange in the 1990s and quickly became a fan favorite. The flavor has a subtle tropical hint, like pineapple mixed with tomato.

It’s not a good traveler—its thin skin and soft flesh bruise easily, so it’s often only sold locally. Many chefs say the Big Rainbow Tomato doesn’t need anything but a sprinkle of salt to shine. It’s a natural fit for colorful summer platters that double as edible centerpieces.

Some gardeners say growing it is like waiting for a prize—slow but so worth it. It’s ideal for kids’ gardening projects because the results are so impressive. This variety does well with companion plants like marigolds and basil.

It prefers slightly acidic soil, around pH 6.5, for best results. Each vine can produce up to a dozen large fruits in a good season. You’ll know it’s ripe when the base color turns golden and the red blush spreads toward the stem.

The Big Rainbow Tomato continues to be one of the most eye-catching heirlooms grown in American gardens. Its unique look and sweet taste have earned it a loyal fan base among home cooks and farmers alike. Whether you’re slicing it for a burger or showcasing it in a salad, this tomato always steals the show.