Dark tomatoes come in a range of colors - deep toned purples, dark chocolate brown tones and even a deep brownish mahogany red. Some people call them blacks but since none are actually black in color, I think it more accurate to call them darks.
Many of them have greenish coloring on the shoulders. This green color is a very interesting part of tomato history and how it has been bred over the years. The darker green color comes from the chlorophyll in plant structures called chloroplasts, which convert sunlight into sugars for the plant. Those dark green shoulders actually help make the fruit sweeter and create more flavor. In the 1930’s a plant mutated to an all over ripening and this “uniform ripening gene” became the latest must have in tomato breeding. So a mutation actually led to less flavor! The point is that those green shoulders lead to more flavor in the dark tomatoes and that’s a good thing!
The flavor of the darks tends to lean toward the sweeter side with a rich complexity and a hint of smoky or spicy additions. Hard to put into words, you will just have to try them to appreciate their flavor.