Cuor Di Bue

Family: Solanaceae Vegetable

Sink your spoon into the promise of Cuor Di Bue: a richly hued oxheart tomato with a velvety, meaty interior and a sweet, sun-forward flavor that lingers like warm fruit.

At maturity, the fruits develop into large, heart-shaped beauties with a smooth, satin skin and a satisfying, sliceable heft—ideal for showcasing in bold, tomato-forward preparations. Grow Cuor Di Bue for thick-walled, low-seed richness that shines in fresh salads, hearty sauces, and slow-simmered favorites.

Light: Full SunMaturity: 90 DaysHabit: Indeterminate

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 18th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Indeterminate
Support Needed	Cage
Planting Depth	Deep
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	9

Culinary Notes

Chef's Note

Cuor Di Bue brings oxheart’s thick walls and low-seed luxury, so it stays spoon-worthy instead of turning into watery foam. Use it when you want tomato that actually *holds its shape*—slices, roasted halves, or a slow-reduced sauce that tastes like concentrated summer fruit.

Best Uses

thick slice for salt-and-olive-oil boards where the interior stays intact
high-body tomato sauce after a slow simmer (reduced and spoonable, not watery)
roasted tomato halves for caramelized edges and jammy centers
chunky bruschetta where the pieces hold shape and don’t collapse into pulp

Flavor Profile

sweet, sun-forward flavor velvety, meaty low-seed interior satin-smooth skin with a sliceable, satisfying heft lingering fruitiness with gentle acidity

Kitchen Pairings

extra-virgin olive oil garlic aged balsamic vinegar mozzarella fresh oregano black pepper

Frequently Asked Questions

What’s the most common disease issue for Solanum lycopersicum (oxheart type) and how can I prevent it?

Oxheart tomatoes commonly suffer from early blight (Alternaria), which shows up as dark, concentric rings on older leaves and gradually spreads upward. Space plants with good airflow, water at the soil line (not the leaves), and remove yellowing/lower infected leaves as soon as symptoms appear. If it keeps worsening, switch to a labeled tomato fungicide regimen and avoid harvesting or pruning when foliage is wet to reduce spread.

How often should I water Solanum lycopersicum during the main growing phase?

During active flowering and fruit set, keep soil evenly moist—typically about 1–2 inches (2.5–5 cm) of water per week, adjusting for heat and container size. Water deeply 1–3 times per week rather than frequent light watering, and aim for the top 1 inch (2–3 cm) of soil to dry slightly between waterings. Consistent moisture helps prevent blossom-end rot and cracking, which are more likely with irregular watering.

How do I tell when oxheart tomatoes (Solanum lycopersicum) are ready to harvest?

Harvest when fruits have fully colored for their variety (typically deep red), feel firm-to-slightly-giving, and the shoulders are no longer green. Oxheart fruit often matures around ~90 days after transplanting; start checking from about 75–80 days to catch the first fully ripe fruits. Pick with a gentle twist or snip the stem so you don’t damage clusters of developing fruit.