Here in the land of the tomato rich, we decided to settle the great debate, which tastes better: a beefsteak or an ox heart tomato. Finally, we had two of the tasty orbs ripe at the same time.
The beefsteak tomato is huge, soft ball sized, round and incredibly meat. I guess that’s how it got its name.
The oxheart is tear dropped shaped, or now that I think of it, ox heart shaped, more pinkish than tomato red, but also very meaty.
We approached the Taste Off quite scientifically. First tasting only the sliced tomato, then with salt, then with salt and olive oil and finally with oregano.
And the winner on all counts, except oregano, was the beefsteak. It was simply more flavorful. The oregano teased out the nuances of flavor in the ox heart, but overall it lost out to it’s meaty cousin.
What an absolute luxury to be able to do a side by side tasting, and Signor Bruski was right, we didn’t plant enough tomatoes! This has been duly noted in the things to do better next year notebook.
