The Mighty Beefsteak Tomato!

The beefsteak tomato is one of the largest varieties of cultivated tomatoes, some weighing 1 pound or more (some even grow to weigh as much as 4 pounds!). Most are pink or red with numerous small seed compartments distributed throughout the fruit, while others display pronounced ribbing. Meaty and juicy, they’re popular among home growers for sandwiches and burgers. Beefsteaks are not grown commercially as often as other types due to the fact they are not as suitable for mechanization as smaller slicing tomatoes. The best flavor comes from vine-ripened beefsteaks, but when placed on the counter they will ripen to their final colors: red, orange, pink, dark blue, yellow, green, or black.

Common varieties of beefsteak tomatoes include:

• Beefmaster VFN
• Beefsteak VFN
• Big Beef
• Brandywine
• Bucking Bronco
• Cherokee Purple
• Marmande
• Mortgage Lifter
• Pink Beefsteak

Beefsteak Tomatoes are rich in vitamins A and C, and they are full of fiber. Field or vine-ripened summer tomatoes are higher in vitamin C than greenhouse tomatoes grown in the fall and winter, and fresh tomatoes have more vitamin C than when they are cooked or canned. Tomatoes are also noted for containing the antioxidant compound lycopene, which may help protect against prostate cancer and heart disease.

Here are a few of my favourite recipes!

Sweet & Spicy Salsa

What to add an interesting quick to your salsa? Consider adding fruit like pineapple or peaches.

INGREDIENTS

• 1 Beefsteak Tomato
• 2 cups Bell Pepper
• 2 jalapeño peppers
• 1 small red onion
• 1 tbsp. olive oil
• 1 tbsp. red wine vinegar
• ¼ cup chopped cilantro
• 1 tsp. black pepper
• Salt to taste

DIRECTIONS

1. Wash then dice the beefsteak tomato, bell peppers, jalapeño pepper, and red onion.
2. Add all ingredients to a mixing bowl and mix well.
3. Marinate for at least 15 minutes.
4. To intensify flavors, increase marinating time by an additional 5 minutes.

Green Beefsteak Tomato Blueberry Jam

This recipe tastes best with green beefsteak tomatoes but if you cannot find the variety, a red beefsteak will do just as well.

INGREDIENTS

• 4 Green Beefsteak Tomatoes (use red if you cannot find green ones)
• 5 cups fresh blueberries
• 1 cup water
• 1 cup sugar
• 1/4 cup lemon juice
• 2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg

DIRECTIONS

1. Wash all produce before cooking.
2. Coarsely chop green tomatoes and stem blueberries.
3. Pulse blueberries and tomato in a blender or food processor until mixture is smooth.
4. Cook blueberry/tomato mixture, 1 cup water, and sugar in a Dutch oven over medium heat, stirring constantly, until sugar dissolves.
5. Add remaining ingredients. Bring to a boil; cook, stirring constantly, until mixture thickens.
6. Pour hot mixture into hot jars, filling to 1/4 inch from the top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
7. Process the full, sealed jars in boiling water for 10 minutes.

We’d love to hear from you! What do you love about Beefsteak Tomatoes? Do you have a recipe you love? Leave us a comment here or head over and join in the conversation on Facebook (don’t forget to give us a “like”) and Twitter.

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Let’s catch up soon,

Julie