Description
Cuor di Bue (“ox heart”) type tomato from Ligurian coast town of Albenga, just west of Genoa, in Northern Italy. When most people think of saucing or roasting tomatoes they think of the long slender Romas or San Marzanos from the bright sun and scorching heat of southern Italy. In the north, however, they tend to take a different shape: 10-16 oz pleated teardrops with meaty centers and narrow seed cavities around the margins.
They are excellent sliced and eaten raw, but this variety really shines with roasting, as it brings out the savory richness of flavor.
