Coeur de Boeuf tomatoes are large, weighing upwards of 12 ounces, and they 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. Due to the fruit’s large size, staking is required to support the Coeur de Boeuf tomato plant, which is a strong producer with large vines.

Coeur de Boeuf tomatoes are an excellent source of vitamin A, vitamin C, and folic acid. They also contain good amounts of fiber, carbohydrate, potassium and iron. Tomatoes are most widely known for their outstanding antioxidant content, notably lycopene. Lycopene is responsible for giving tomatoes their rich red color, and it has been studied for its ability to lower the risk of certain types of cancer.

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. Pair tomatoes with avocado, olive oil, or nuts, as the lycopene content of tomatoes, has been shown to be especially effective when eaten with fat-rich foods.

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