Oxheart tomato

Tomate cœur de bœuf

What it is

The cuor di bue type is old Italian, selected for flesh rather than juice: under the ribbed shoulders there is almost no seed cavity, which is why a slice holds together instead of flooding the plate. Its thin skin and low acidity are also why it travels badly and is rarely found far from where it grew.

In the kitchen

Slice it thick, salt it, and let it stand ten minutes before the oil goes on: the salt first draws out water that would otherwise dilute the dressing. Never cook it, as there is no gel or seed to hold the flesh and it collapses to water.

Goes with

Olive oil Basil Fleur de sel de Guérande Mozzarella di bufala campana Red onion Balsamic vinegar Black pepper

Same species

Bintje potato Black Krim tomato Bonnotte de Noirmoutier Chuño Datterino tomato Eggplant

In season alongside

Cévennes sweet onion Chioggia beetroot Prickly pear Green bean Kohlrabi Nashi pear

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