Tomato Cuor di Bue Rose

The Tomato Cuor di Bue Rose or Cœur de Boeuf Rose is a very old, vigorous, and disease-resistant variety, semi-early and productive. It produces large heart-shaped fruits weighing between 200 and 700 grams, with a reddish-pink color. The flesh is pink, dense, seedless, sweet, and extremely flavorful. It can be enjoyed in salads, as juice, in cold soups, or stuffed. The plant has a tall and narrow habit, reaching 1.80 m (6ft). The foliage is light, with indeterminate growth. The Tomato is a plant that is grown as an annual, requiring heat and rich soil. The plants of the Tomato Cœur de Bœuf Rose are planted from April to June, after the last frost, for a harvest from July to October.

The Tomato is native to South America and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors. The term "Tomate" comes from the Inca "Tomatl" and refers to both the plant and the fruit it produces. It is one of the many foods that came to us from the New World, along with beans, corn, squash, potatoes, and chili peppers. The Tomato took longer to reach our taste buds. For a long time, it was cultivated for its aesthetic and medicinal qualities, but it was considered toxic because of its resemblance to the fruit of the Mandrake, another member of the Solanaceae family. It only became a regular part of our diet in the early 20th century.

The Tomato is a herbaceous perennial plant in tropical climates, but it is grown as an annual in our latitudes. It lignifies over time and produces small, insignificant yellow flowers clustered in cymes, which will turn into fruits. Tomatoes can be grown in open ground, but they can also be grown in containers on a balcony, with a preference for compact varieties.

It is a fruit vegetable that has many nutritional benefits. Low in calories like most vegetables, rich in water, it contains a very interesting molecule: lycopene, an antioxidant. It is also rich in vitamin C, provitamin A, and trace elements.

In terms of cooking, Tomatoes can be consumed raw or cooked in many different ways: in salads or as appetizers, grilled, stuffed, marinated, preserved, or in sauces. They come in all colors, shapes, and sizes. Take advantage of this and grow several varieties in your vegetable garden to vary the flavors!

Harvesting: The harvest period varies depending on the earliness: early varieties are harvested from 55 to 70 days after planting, mid-season varieties from 70 to 85 days, and late varieties beyond 85 days. The fruits should be picked when they have reached their final color and their texture, while still firm, shows a slight softening. For better conservation, it is advisable to pick the fruit with its peduncle. Be careful, immature fruits, stems, and leaves contain solanine and should not be consumed.

Storage: The optimal storage temperature for tomatoes is between 10 and 15°C (50 and 59°F). Refrigeration is possible, but it alters the taste qualities of the fruits. For longer storage, tomatoes can be preserved, dried, frozen, canned, or cooked into jam. To preserve them, cut your tomatoes in half and collect the juice. Place your half tomatoes face up on a baking sheet. Season with salt, pepper, and sugar, then bake at a very low temperature for at least an hour. Remove your tomatoes, store them in a glass jar, and cover with olive oil.

Gardener's tip: To reduce watering, we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protective layer keeps the soil moist and also reduces weed growth.