May ⇔ November
A tomato variety with a large (it can weigh up to half a kilo) and irregular shape, hence the name ‘Cuore di Bue’ (ox heart), and a wine red colour.
It has a smooth, very thin skin and rich, floury flesh with a low water content and very few seeds.
Of American origin, it arrived in Europe around 1500.
It has a light and fresh taste on the palate, particularly aromatic. It is a rich source of vitamins and minerals, with a low calorie intake: 19 calories per 100 grams.
Concentrated in pulp, the Cuore di Bue tomato is particularly suitable for eating raw: from caprese to rice and pasta salads.
It is also excellent with meat and fish main courses.
A drizzle of extra virgin olive oil and a pinch of salt are all that is needed to enhance its flavour.