The classic large meaty tomato is ideal for slicing and using in tomato salads or mozzarella. Recommended by chefs for its excellent flavour, meaty texture with few seeds. It takes it name Cuor di Bue or its French name, Coeur de Boeuf (Ox Heart), due to the shape of the fruit.
When ripe, try tossed in an olive oil dressing with mozzarella cheese and garnished with fresh basil.
This Cuor di Bue variety is a cordon tomato which means it will need support and training as a single stemmed plant with any side shoots bring pinched out.
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