Beefsteak tomato, Pomodori Cuore di Bue in Italian, is a delicious and versatile big tomato perfect for eating simply dressed with oil and salt or marinara style as we did, i.e. dressed with garlic and oregano. The term Marinara refers to a condiment made with fresh tomatoes or tomato sauce, garlic and oregano.
It is delicious when fully ripe or even better when it is still a little behind in maturity due to its firm and slightly crunchy texture.
In Italy it is grown mainly in Liguria and Abruzzo regions.
- 2 beefsteak tomatoes, not too ripe
- a generous handful of dried oregano
- 2 cloves of garlic, finely chopped
- EVOO – Extra Virgin Olive Oil, 2-3 tbsp
- Salt, to taste
Finely slice the garlic cloves.
Slice the tomatoes into half a centimetre thick, place them in a large dish, start seasoning with 2 tbsp of EVOO, salt, sliced garlic and a generous handful of dried oregano. Stir and leave all to gain flavour for at least 20-30 minutes.
Add more salt or EVOO according to your taste.
Tip: try them on a warm crunchy bruschetta, they make a great starter.