What a name! 'Oxheart', also known as 'Cuore Di Bue' (Italian for ox heart) is so named because of its shape. It is also known as "pear of Liguria", after the northern Italian region where it has long been celebrated. This heirloom is dense with few seeds, cooks down to a robust, thick sauce, and really shines when roasted. It is also a star sliced fresh atop salad greens or paired with mozzarella and fresh basil leaves.
• Botanical Name: Solanum lycopersicum
• Days to Maturity: 70–85 days from transplanting
• Family: Solanaceae
• Native: Andes
• Hardiness: Frost-sensitive annual
• Plant Dimensions: Vines up to 6' or longer
• Variety Information: Orangey-red and uniquely shaped, weighing 6–12 ounces. 'Oxheart' is an indeterminate type tomato.
• Type: Indeterminate, Slicer
• When to Sow Outside: For mild climates only: 1 to 2 weeks after your average last frost date, and when soil temperature is at least 60°F.
• When to Start Inside: RECOMMENDED. 4 to 6 weeks before transplanting. Transplant when air temperature is 45°F or warmer, usually 1 to 2 weeks after your average last frost date. Ideal soil temperature for germination is 70°–90°F.
• Days to Emerge: 5–10 days
• Seed Depth: ¼"
• Seed Spacing: A group of 3 seeds every 24"–36"
• Row Spacing: 36"
• Thinning: When 2" tall, thin to 1 every 24"–36"
• Harvesting: 'Oxheart' tomatoes are at the peak of sun-ripened deliciousness when they have an orange-red hue, and a slight give when gently squeezed.