Cherokee Purple & Black Krim!

I have been intrigued and excited about the possibility of eating a tomato with the reputation of the subject tomatoes. The supposed "smokey" flavors had my taste buds doing a dance in anticipation. I ate my first Black Krim over the weekend and my first Cherokee purple today. The taste of both was good but I was mostly disappointed with the taste of each. I was under whelmed with the mealy texture of both. It may be my fault for having high expectations and possibly for letting them become over ripe on the vine. I'm just not accustomed to eating tomatoes with pronounced green shoulders. I have a lot more Black Krim ( a generous producer) to sample through the summer and a few Cherokee Purple (a stingy producer) to do the same. Maybe some hot, dry; weather will improve both the flavor and the texture. My problem may also be the fact that my taste buds are more tuned into the bright, acidic flavors of really good red tomatoes. Maybe I can't detect or appreciate subtle flavors.

Ted