Oxheart tomato: cultivation and recipes

Oxheart tomato: cultivation and recipes

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Oxheart tomato, protagonist of many recipes, not only in summer but above all in summer. It is a very healthy food rich in vitamins, contains a lot of water therefore when it is hot, it hydrates, but it does not contain only water, so it gives its contribution in terms of energy and above all vitamins and minerals.

Oxheart tomato: cultivation

It arrived from overseas, from the United States, its country of origin, around 1500 and spread throughout Europe, especially in places where the climate is temperate and sunny. Italy first and foremost. In fact, it is easy to see the beefsteak tomato both in gardens and in private gardens. We can grow it ourselves if we have a small green space: it is not difficult.

The Mediterranean climate that Italy enjoys is perfect for the beefsteak tomato requires an average temperature of about 23 degrees, if you go further there is the danger that the tomato will be damaged or discolored, also losing its taste and properties.

The beefsteak tomato seeds are also available online, one sachet on Amazon it costs less than 2 euros, once well cultivated, it can be harvested from March to July, or from June to September, depending on whether it is a spring or autumn crop.

Ox heart tomato: calories

There are tomatoes of this type of various sizes, on average a couple of them can be estimated to contain 32 calories. This is just to make it clear that even those on a diet need not worry at all about this food.

Oxheart tomato: properties

Beyond the number of calories, the ox heart tomato is rich in interesting and useful substances for our body. Contains yes glucose and fructose, responsible for its sweet taste, but also citric and malic acid. Its juice is thirst-quenching and with astringent and diuretic properties.

All tomatoes, this and the others, are also good because they are rich in lycopene, an antioxidant substance that slows down the proliferation of cancer cells. Better to consume them ripe, to take full advantage of the benefits, but beef heart tomatoes are always recommended. Also loved by those who in general do not sympathize with the category, because the pulp is tasty, not very rich in water and with very few seeds.

Oxheart tomato: diseases

Some diseases from which the beefsteak tomato can be affected are caused byattack of fungi, powdery mildew, for example, or the cladosporiosis, nitrogen rot, gray mold. There are also bacteria among the enemies of this tomato, they can ruin it by causing spots and “patters” to appear on the leaves as well as on the skin. Not to mention the troubles that are caused by viruses, favored by parasites such as:potato aphidone, black bean aphid, thrips etc.

The diseases of the tomato oxheart that damage the roots are linked to the presence of elateridia or nematodes, the fruits are instead targeted by bedbugs and the leaves by the red spider.

Beef heart tomato: recipes

Salads aside, the beefsteak tomato it is also the protagonist of more elaborate and winter recipes like the one that sees it cooked in the oven. For 4 people you need 3, large, to be filled with 2 tablespoons of breadcrumbs, parsley, basil, thyme and oregano. To give flavor, a clove of garlic, salt and chilli is added.

Washed and cut into slices, the tomatoes are spread on a baking tray lined with lightly oiled non-stick paper and then sprinkled with grated bread and all the herbs and spices we want add with a drizzle of oil and a pinch of salt. Then all that remains is to bake in the oven at 180 degrees for 40 minutes.

Giant oxheart tomato

There are tomatoes of this type that can reach unthinkable dimensions. The bigger a fruit is, the more its ribs are accentuated, this happens for both the varieties that exist: Arawak and Albenga.

The first ox heart tomato is the one we can also grow in Italy, especially in Liguria and Piedmont, it resembles a pear in shape and has less accentuated ribs than the Albenga variety which is the union of various species. Its main features are the slightly acidic sweet taste and a more ribbed shape. In addition to a color that looks more orange than red.

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You might also be interested in:

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  • Lycopene: what is it for

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