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Coeur de Boeuf tomatoes have an irregular, heart-like shape with heavy ribbing. They ripen from the inside out, so their skin may still have a greenish appearance even after the inner flesh matures, though it will eventually ripen to be bright red throughout. The flesh is firm and meaty with few seeds and little juice, and it offers a mild, sweet, moderately acidic flavor.
Coeur de Boeuf tomatoes can be used raw or cooked. They can be sauted, grilled, roasted, or fried, and are a popular choice for making the French dish, ratatouille. The large size of Coeur de Boeuf tomatoes lends well for slicing onto sandwiches and salads. In Italy, they are paired with mozzarella, basil, olive oil and sea salt for a classic caprese salad, and also, thanks to their low juice content, they are a favorite variety for use in pastas and sauces.
Coeur de Boeuf tomatoes should be stored at room temperature until ripe, after which refrigeration can slow decay.