Beefsteak tomato 'Coeur de Boeuf'

Beefsteak tomato 'Coeur de Boeuf' is a well-loved variety. It is a fast-growing crop that develops large to very large, heart-shaped fruits which its name refers to.

This traditional tomato variety with a rich Italian history, ripens from the inside out. Therefore, it is best to pick these tomatoes when the large fruit only just starts to change color. The flesh will have a pink color and is still nice and firm. When freshly picked, the fresh, full-bodied flavor of the ‘Coeur de Boeuf’ is ideal for use in salads. Fully ripened the fruit is red and has soft and exceptionally tasty flesh. The ideal flavor for pastas and soups! Thinly sliced, this beefsteak tomato has become increasingly popular as ‘Coeur de Boeuf carpaccio’. This tomato also sets the tone for many other vegetarian and vegan dishes.

This variety produces on average about 5 fruits per cluster. For a balanced development it is better to reduce this number to 2 tomatoes per cluster. Remove flowers from the cluster so that only 2 flowers remain. The weight of the fruits is approximately 500 grams, but extremes of 1000 grams per tomato are definitely possible.

Glasshouse cultivation
Sow: March - April
Transplant: April - May
Plant spacing: 90x50 cm
Harvest: July - Oktober

Outdoor cultivation
Sow indoors: April
Transplant: May
Plant spacing: 90x50 cm
Harvest: August - September

Soil: Fertile, high in organic matter and calcareous, pH 6-7.5