(Lycopersicon esculentum )
A large, beefsteak type tomato, resembling an ox’s heart, that has sweet, pink red fruit, that are low in seed and ripens in mid season.
Fresh tomatoes are enhanced by herbs like parsley, chives and celery leaf. If cooking mix with shallots, oregano, basil, garlic and chilli. Partner with leafy vegetable like lettuce, spinach, or beetroot leaves and sliced turkey and Edam cheese for great tasting sandwich.
Like all tomatoes, Oxheart is high in the cancer fighting agent, Lycopene and Vitamin C. Serve in salads, sandwiches or on dry biscuits as a healthy lunch. It makes a full flavored tomato sauce or relish and the rich red flesh is excellent for home made salsa â€” blend in 6 tomatoes, half an onion, two cloves of garlic, splash of vinegar and cup of fresh coriander – blend and serve. Chilli can be added; quantities and variety will depend on desired heat level.
Plant in an airy, sunny position in well drained soil or very large pots. Requires a 1.3 to 1.6m stake.
Like all tomatoes it must receive a deep soaking when almost dry and should not receive overhead watering. Feed regularly with Seasol and Powerfeed. A small amount of dolomite lime after planting will make stronger plants. Remove side shoots and develop two or three main leaders. Harvest when fruit is full color.