The Coeur de Boeuf tomato not only has a special appearance, it also has a wonderful taste. It's also known as a beef or beefsteak tomato, because of it's size and 'meatyness'. Long has it been the backyard gardeners choice to grow in their vege patch because of it's flavour.
With this type of tomato, the ripening process begins from the inside out, so the fruit is already ripe and delicious when the outside still looks a little green. The tomato is heavily ribbed and ripens to a bright colour. The beef tomato not only has a special taste, it's heart-shaped, bright appearance distinguishes it clearly from other tomatoes. It is a meaty tomato with relatively little juice and a moderate acidity. Unlike other tomatoes, the Coeur de Boeuf tomato tastes best when it is still slightly green externally.
Fruit tend to be around 200g but some varieties can reach over 400g.
How to prepare
Remove any green stem attachements, and give the tomato a good wash over. Prepare as desired by slicing, cut into halves or quaters.
Buyer's and storage guide
The tomato should feel firm and show no signs of bruising or damage. Remember it is best to enjoy these when they are still partly green externally, but you'll find the internals a bright red.
Store beef tomatoes in a cool place in the kitchen and they should last about a week. It's best not to store tomatoes in the refrigerator as this can halt ripening and affect taste. If necessary to do so, remove a couple of hours before use to bring them back to room temperature for best edability.
- This large tomato is particularly suitable for filling and for salads
- Cut the Coeur de Boeuf tomatoes into slices for use in sandwiches, rolls and wraps
- Sliced thickly, lay out on a plate, season with some black pepper and some anchovies, and drizzle with olive oil - easy tapas share plate