Thursday 9 August 2012

Greenhouse Crops - Beefsteak Tomatoes

Last year I grew Consteluto Fiorentina beefsteak tomatoes and had terrible trouble with them  they became diseased and the fruits didn't grow to the size they should have.  So I switched to Marmande for this year and the difference is amazing.  You don't get so many tomatoes to a truss as with normal tomatoes - but what they lack in quantity - they make up for in size.


I am holding this one in the palm of my hand.
The smaller ones at the bottom of the plant are just starting to ripen the largest will be sometime yet.  The flavour of this wonderful old French heirloom beefsteak variety is so rich, sumptious and utterly tomatoey it sets the standard for all others to match up to.

The massive fist-sized  fruits are heavily ribbed and produce very few seeds - sliced into thick generous juicy wedges layered with mozarella and avocado, drizzled with vinaigrette - they are an unforgettable treat.

You can stuff them

see recipe here

or use them in tomato salad

 or slow roast them for adding to sauces, bottling or freezing

see recipe here
 or if they don't all ripen use them green and cook fried green tomatoes
fried-green-tomatoes
If enough ripen I intend making Tomato and Chilli Chutney
see here for recipe
or Tomato and Chilli Jam which is a particular favourite of mine

see recipe here
 Of course you can use normal sized tomatoes for all of the above but beefsteak have less seeds and more flesh.  And I couldn't possibly leave out Tomato Soup

see recipe here
Of course the easiest and probably the tastiest way of eating them is warm, straight from the plant or sliced into a sandwich.  Can't wait.

Here is what Nigel Slater has to say about the humble tomato:-
A Tomato For Its Own Sake
You have found your tomato, sweetly ripe yet with a bite to it.  It may still have the green shoulders of youth, or a few yellow freckles near its stalk.  The seeded jelly inside will shine as you slice.  As you have already resisted the temptation to eat it whole, you might like to slice it thinly, but no thinner that two one-pound coins on top of one another.  You lay the slices, overlapping, on a plate and trickle olive oil over them, so that it falls in rivulets over the fruit.  Fruity, peppery, green or grassy, the choice is yours.  A little salt, barely noticeable, but no pepper this time.  Just your tomato, oil and a flick of sea salt.

33 comments:

  1. Freshly picked tomatoes would have the best taste of tomatoes. It is the product of fruits of labor and careful dissemination.

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    1. They definitely have a superior taste to supermarket tomatoes.

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  2. So wonderful to harvest your own tomatoes and be able to eat them. Your dishes look yummy.

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  3. They look very tasty. My middle son goes mad for big tomatoes, I think I might give some of these a go next year. :-)

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    1. It is exciting to see just how big they will grow.

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  4. Still just dreaming of red tomatoes

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    1. I know - it seems to be taking forever - 'a watched kettle never boils' as the saying goes.

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  5. They look amazing Elaine! My kids love them with mozarella, red onion and olive oil. I'll have to try it with avocado, sounds nice. Hope the good weather helps your ripening. x

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    1. The only ones that are ripening at the moment are the tiny Tumbling Toms outside - we may get ripe toms before Christmas - if we're lucky.

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  6. I love tomatoes like that - all different; knobbly and uneven, not "regular" like supermarket toms. And they taste SO much better when home grown.

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    1. I'm with you on that one Mark - the one I'm holding in the picture reminds me of babies bottoms just waiting to be bitten.

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  7. Wow, Elaine....they are some big toms. My mouth is drooling just looking at your recipes too. I have some beefsteaks for the first time this year and your recipes will help me use them up.

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    1. Hope you don't mind, I have Pinned your recipes ;)

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    2. Of course I don't mind. I just wish I had room to grow more.

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  8. Strangely, the growing of Marmande has been mostly replaced here with a variety simply called La Portuguese. It's a similarly big fat tomato, but is non-F1, and can be grown from the previous season's seed. If it turns up, I recommend it. I'll have a crack at your Chilli and tomato chutney; looks great.

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    1. I remember you mentioning this before - I shall have to try and find a supplier before the next tomato season.

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  9. Nice looking Tomatoes Elaine, The exciting bit is anticipating when they will ripen.

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  10. The sun we have had over the last few days should help.

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  11. Love all your ideas for tomatoes, they all look so delicious. Would love to make some chutney.
    Patricia x

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    1. Now all I need is the tomatoes to ripen so I can get cracking on a few of them.

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  12. Well you've certainly sold me on the Marmande tomato1 - and let me know if you manage to find any "La Portuguese" seeds. My tomatoes are only just beginning to flower so another thumbs up for your greenhouse. I hope that I'll have enough to eat but doubt I'll manage enough for chutney. May have to nip over to the farmer's market for some extra, your suggestions are mouthwatering!

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    1. Well at least you'll have a late crop - mine will all probably be gone when yours are just starting - then I'll be envious of you!

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  13. Those stuffed tomatoes look delicious. I've hardly any green tomatoes yet, never mind waiting for them to ripen. Just to let you know, I've awarded you the One Lovely Blog Award, details on my blog. I hope you will accept it but understand if you'd prefer not to. I just want to let you know that I enjoy reading your blog.

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    Replies
    1. I am sure you will get some tomatoes eventually - I did start mine off a lot earlier than you - but just think, when mine are all gone, you will have all yours to come. Thank you for the award I am glad you enjoy reading my blog. Will try and post about it in the near future.

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  14. Great ideas on how to cook with tomatoes; it all looks very tasty!

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    1. There are certainly lots of blogs out there with some wonderful tomato recipes - looking forward to trying a few out.

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  15. Hi Elaine,

    There is something so wonderful about the humble tomato and the smell of home grown just adds to the experience...I was almost drooling reading your post!!

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    1. I was just reading my post from last year about my tomatoes - I was anticipating a glut due to the number of plants I had. Alas, there will be no glut - things haven't gone exactly as planned - I will just have to make the most of what few have survived blight and bad weather.

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  16. Really enjoyed reading your blog. We do have a glut-and we try to have one every year!
    You might like to read what we do with our surplus on my own blog!

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  17. Thanks Roger - have been over to your blog and enjoyed the post you referred to - will definitely use your method when the next lot of green tomatoes are ripe

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