Tomato ‘Cuor Di Bue’ Seeds | Heirloom Beefsteak Tomato of Liguria | Franchi Seeds

Tomato ‘Cuor Di Bue’ (Coeur de Boeuf), a legendary heritage beefsteak variety from Liguria, Italy, is the ultimate gourmet slicing tomato. Celebrated by chefs and gardeners alike for its superb taste and magnificent, heart-shaped fruits, it produces meaty, dense flesh with very few seeds and a rich, perfectly balanced flavour.​

Weighing 150-180g, these substantial tomatoes are the star of any summer dish. As praised by experts from Le Manoir aux Quat’Saisons to The Guardian, its texture and juiciness are unmatched. An indeterminate (cordon) variety, it promises a generous harvest of these exquisite fruits, ideal for the finest caprese salads, sandwiches, and fresh sauces.​

🌱 Sowing information
Sow seeds indoors in a warm, bright location. Sow 2-3 seeds per pot, about 0.5 cm deep, in a quality seed compost. Thin to the strongest seedling. An early start under protection is essential for developing these large, magnificent fruits.​

☀️ Light exposure
Demands a full sun position. The hottest, most sheltered spot in your garden—such as against a south-facing wall—is crucial for achieving the best flavour and ripening in the Irish climate.​

💧 Water needs
Water seedlings regularly. Once transplanted, water deeply and consistently at the base to maintain even soil moisture. Avoid erratic watering to prevent fruit splitting and blossom end rot, which beefsteak types can be prone to.​

🌡️ Germination temperature & time
Seeds require consistent warmth, ideally 18–24°C, for reliable germination. Seedlings typically emerge in 7–14 days. Using a heated propagator is highly recommended for early sowings.​

📏 Plant spacing & final size
Space plants 60–70 cm apart in the ground or in very large, deep containers (minimum 30L). These are vigorous, tall plants that require exceptionally sturdy staking or a reinforced tomato cage from an early stage.​

🌼 Harvesting notes
Harvest when fruits are fully coloured, feel heavy, and have a slight give at the shoulder. For the peak, sun-ripened flavour, allow them to mature fully on the vine. Support heavy trusses to prevent stems from snapping.​

Bullet Technical Data
🌱 Sowing depth: 0.5 cm deep​
📅 Ideal planting months for Ireland: Sow indoors February to April. Transplant outdoors after all risk of frost, typically from late May.​
☀️ Light requirements: Full sun​
🌡️ Germination time: 7–14 days with warmth​
📏 Plant height: Indeterminate vine, can reach 1.8-2m​
🪴 Spacing: 60–70 cm between plants​
⏳ Days to maturity: Approximately 80-90 days from transplanting​

Tips & Tricks for Growing
In Ireland, achieving the full potential of these large beefsteak tomatoes requires focus. Start seeds early with ample light to build strong plants. Harden off with extreme care to avoid check in growth.​

Plant very deeply, burying much of the stem to develop an extensive root system. Remove all side-shoots diligently to maintain a single stem. Feed weekly with a high-potash tomato fertiliser once flowering begins. Due to their size, fruits may take longer to ripen; in a cool season, remove excess foliage and smaller fruit trusses in late summer to direct all energy into ripening the remaining prime tomatoes.​

Garden-to-Table Recipe (for 4 people)
Ultimate Heirloom Tomato & Burrata Caprese

Ingredients (for 4 people)

• 2-3 large, ripe ‘Cuor Di Bue’ tomatoes (approx. 500g total)

• 2 balls of fresh burrata or mozzarella di bufala

• A large bunch of fresh Genovese basil

• High-quality extra virgin olive oil

• Flaky sea salt (e.g., Maldon) and freshly ground black pepper

• Optional: aged balsamic glaze or reduction

Method – step-by-step

1. Slice the tomatoes into thick, generous rounds (about 1 cm thick). If tomatoes are very large, you may wish to cut them into elegant wedges instead.

2. Tear the burrata or mozzarella balls into large, rustic pieces.

3. On a large serving platter, arrange the tomato slices and cheese alternately, slightly overlapping for a generous display.

4. Scatter whole and torn fresh basil leaves liberally over the top.

5. Drizzle abundantly with your best extra virgin olive oil.

6. Season generously with flaky sea salt and a few coarse grinds of black pepper.

7. For a touch of sweetness, you can add a few discreet drips of balsamic glaze just before serving.

Serving suggestions & variations
Serve immediately with crusty bread to soak up the sublime juices. For a more substantial dish, add slices of ripe peach or avocado, or serve on a bed of peppery rocket. The quality of this dish depends entirely on the quality of its few ingredients, making the ‘Cuor Di Bue’ tomato the undisputed star.​