My favorite tomato variety is Cherokee, or more properly, Cherokee Purple. I first encountered the tomato about a decade and a half ago in the produce department of a Wild Oats grocery store. I like the tomato so much, I saved the seeds and have been growing descendants ever since.
This tomato is one of the so-called "black" tomatoes (which are really a dark crimson color), but Cherokee also retains green shoulders and ribs that darken but do not turn deep red. Once the body of the tomato has turned crimson, the tomato is ready to be picked. The very top of the tomato may not fully ripen, and it may produce a thickened core which should be removed before slicing.
Cherokee's flavor is bright rather than tangy, and I suspect it has less acid than most tomato varieties. It reminds me of cantaloupe. Some tomato traditionalists dislike the flavor, which they complain doesn't taste all that much like a tomato. I enjoy the traditional tangy tomato as well, but I find the Cherokee to be good enough to eat all by itself, perhaps with a little drizzle of olive oil.
This year's wet summer has been wonderful for the tomatoes, one of the best harvests I've had in years. And, as you can see in this photo, I've been able to enjoy bowlfuls of Cherokees. Seeds are already saved for next year.