Link below is to a previous discussion on this question and there are links included to charts on the brix levels found.

I know that the commercial industry has done studies that support the conclusions that high soil fertility, reduced watering, and soil pH as well as variety genetics all play vital rolls in the end brix. One report I read (don't have the link handy) stated that most home grown tomatoes run between 6-10 depending on the soil pH and watering regime but the some varieties (Sungold was mentioned) run as high as 12.

If you Google 'correlation soil pH and tomato brix' you'll find several interesting articles.

Dave

Here is a link that might be useful: Brix discussion

i also found this the other night when trying to figure out when to pick my sun sugar. this guy did a taste test and brix rating of a bunch of cherries.

Here is a link that might be useful: cherry tomato brix (wayne schmidt)

thankyou Dave and Tammy, the quest for the best tasting tomato never abates, I've read those links, just wondered if there was anything new.

Amy Goldman's book "The Heirloom Tomato - From Garden To Table" lists the Brix level for every tomato she chose to put in her book.