Very colorful here...like any? :)

So far I've found for me
Greenest green, Green Giant
Whitest White, White Queen
Orangest orange- Kellogg's Breakfast
Too many reds and pinks for me to pick one, I just usually slap any one that's ripe on that plate.
I don't grow the "yellowest" solid colors, I like bicolors like Hillbilly, Pineapple, and Mr Stripey which are also awfully pretty sliced.
As for blacks, I don't know if they are the blackest, but I really like the Black Krim.
And Furry Red Boar is a great unusual one to put on a plate because it's fuzzy and streaked on the outside, but solid red on the inside. I know you didn't ask for that kind..

Now here's where the problem comes in--I think Green Giant is the greenest, but I like the taste of Aunt Ruby's German Green better. Ditto with the white one--I like the flavor of the White Queen better, but Great White Beefsteak is really whiter.

Don't overlook the cherry tomatoes though. Some of my faves are Black Cherry, Snow White Cherry, Ildi (yellow grape), Brown Berry, Large Red Cherry, and the fuzzy tomatoes Garden Peach, Angora, Pink Peach, and Elberta Peach.

I hope this helps, but maybe you should just grow out a few different ones and find that special one that you like best. Sometimes color doesn't matter as much as taste, and sometimes you get both!

If I wanted to make a colorful platter of sliced tomatoes (beefsteaks or slicers only, no cherry or plum varieties), what, in your opinion, is the reddest red, yellowest yellow, orangest orange, whitest white, greenest green, and blackest black/brown?

Hmmm, no mention of tastiest for the different color classes. Ah well. LOL

Reds; Aker's West Virginia, Milka's Red Bulgarian, German Red Strawberry, Russian Bogatyr, Cuostralee, etc.

Yellows; there are very few yellows ( that is with yellow as part of the name) that don't turn gold when ripe. One good true yellow is Lillian's Yellow Heirloom.

Orange: Earl of Edgecombe, Jaune Flamme for most intense orange.

White: White Queen, no contest, but the whiteness of any so called variety is dependent on both the variety and the degree of foliage cover and the UV intensity,

Golds: Aunt Gertie's Gold, Dixie Golden Giant

Greens; Cherokee Green for me is the best as compared with about 12 other green when ripes that I've grown

Blackest; the problem here is that the depth of color is truly a function of UV intensity so those of us in the north will never get the darkest color for any variety we grow. I tend to divide the blacks into red/blacks and pink/blacks, and that being said probably a red black such as Black Krim or Noir de Crimme or Carbon might work for you.

And as was said above, if you want a colorful platter you should grow one of the gold/red bicolors. Over 100 of them are known and I've grown probably 20. My favorites are Lucky Cross, Big Rainbow, Virginia Sweets and Burracker's Favorite b'c for me they don't have as much concentric cracking and rotting at the stem end as so many of them do and they are all taste faves as well. But note that the bicolors are very much influenced by weather and so the same variety can be fruity and delicious one season and the same variety next season can be mealy and lousy.

A bicolor means that the exterior has a primary color, in this case gold and a secondary color, in this case a pinkish red, amd the latter moves upwards from the blossom end towards the stem end. That same secondary color is also found in the flesh of the fruit so that with the gold/red bicolors when you slice them you see a beautiful swirling of pinkish red in the gold flesh.

You forgot pinks, and b'c there are so many of them, as with the reds, I'll just mention a few that I think taste great b'c there's not that much difference in the pink shades. The darkest pinks I know are Polish C and Polish ( Ellis); the lightest pinks I know of are Gogosha and Pink Sweet, and in between the sky's the limit as to varieties. Some I like that do well for me are Tidwell German, Omar's Lebanese, Large Pink Bulgarian, Aunt Ginny's Purple, Wins All, Brandywine ( Sudduth) and Dr. Lyle, but there are many more.

The only difference between a red and pink tomato, as far as color goes, is that red tomatoes have a yellow epidermis and pink tomatoes have a clear epidermis. And there's not all that much difference in the shade of the flesh between red and pink tomatoes.

Carolyn