Introducing Couer De Boeuf Tomatoes!

Couer De Boeuf tomatoes, also known as beef heart tomatoes, are one of the largest varieties of tomatoes in the world. They can often grow up to 450g per tomato in weight and are easily distinguished by their ribbed skin and irregular heart-shaped form. The flesh of the tomatoes is firm and meaty and the flavour is mild and sweet. In Italy, they are perfectly eaten raw, thickly sliced drizzled with olive oil, salt and pepper and served with buffalo mozzarella and torn basil leaves. In France, these tomatoes are commonly used in ratatouille and other stews and pasta sauces, as they have a low juice content.

Coeur de Boeuf Tomatoes Cooking Suggestions

• Roasting: Slice in halves or quarters, drizzle with olive oil, season with salt and pepper and roast until tender and caramelised.
• Grilling: Brush with olive oil and grill until charred and smoky.
• Sautéing: Dice and sauté with garlic and herbs for a quick, flavourful side dish.
• Stuffing: Hollow out and fill with a mixture of grains, meats or vegetables, then bake until the tomatoes are tender.
• Slow-cooking: Add to stews, soups or sauces and cook low and slow for a deep, rich flavour.

Coeur de Boeuf Tomatoes Serving Suggestions

• Creamy Cheese: Fresh mozzarella or burrata which complements the tomatoes' sweetness.
• Herbs: Basil and balsamic glaze are the classic flavours that enhance the tomatoes' natural taste.
• Crusty bread: Perfect for soaking up tomato juices.
• Grilled fish or chicken: Light proteins that pair well with the tomato's acidity.
• Pasta or risotto: Creates a hearty dish with the tomatoes adding a burst of flavour.
• Vegetables: Mixed greens and olive oil dressing for a fresh, vibrant salad.