FREE: Beefsteak Tomatoes

The listing, Beefsteak Tomatoes has ended.

The beefsteak tomato is one of the largest tomato cultivars, with some varieties weighing in at over 2 pounds (1 kilogram) per tomato. This meaty tomato is grown in a rainbow of colors, from vibrant red to pale yellow to purple-black.

Being an indeterminate variety, the beefsteak tomato vine will keep growing and producing fruit for the entire summer season. The beefsteak tomato is one of the slowest-maturing tomatoes, with the largest beefsteak cultivars taking up to 90 days to produce ripe fruit. Typically, the beefsteak tomato vine will continue to produce and set fruit until the first frost

The beefsteak tomato can, if necessary, be picked from the vine while it is still green and then ripened on the countertop, but for maximum flavor and texture, it should be allowed to ripen completely on the vine. A perfectly ripe beefsteak tomato will be richly colored (the shade will variety according to the cultivar) and will give to gentle pressure. Under no circumstances should a fresh beefsteak tomato be refrigerated. The perfect temperature for a tomato is room temperature—between 55 and 70 degrees F (13 and 21 degrees C).

Beefsteak tomatoes are superb on sandwiches and hamburgers, in salads, diced in salsa, broiled or grilled, or stuffed. Perhaps the most classic way to sample the delights of the beefsteak tomato is simply to serve juicy tomato slices between two pieces of bread slathered with mayo. Sprinkle with salt and pepper and enjoy. Or, arrange alternating slices of beefsteak tomato and fresh mozzarella on a chilled serving platter. Drizzle with extra-virgin olive oil, top with a few shredded fresh basil leaves, and sprinkle with freshly ground black pepper and sea salt to taste. Serve immediately.