I have been growing tomatoes for 50 years and Cuor di Bue for only the last few years so I have a lot of great tomatoes to compare. Sometimes a dead ripe Big Beef is a 9 out of 10, but a dead ripe Cuor di Bue is a 10 out of 10. They are so meaty and heavy and rich in flavor, unlike any other. On the downside, they are more difficult than others to get started. I start my tomatoes under lights and on heat mats and they grow vigorously, except for Cuor di Bue. They usually look feeble and I sometimes discard the weakest of the weak. Even when it is time to set them in the garden, they look like they are failing to thrive, compared to all the other varieties I grow. But give them a month and they explode with growth. Funny about that. They turn out to be the most vigorous of all once they get growing. Of all the varieties I grow (Krim, Hawaiian Pineapple, Opalka, San Marzano, Big Beef) Cuor di Bue is one of the latest to produce ripe fruit but that's not a problem as long as disease doesn't come along. I spray with Daconil and have no problems but some people just can't stand the idea of spraying. Anyway, Cuor di Bue is probably my favorite all around tomato because it makes the best tomato sandwiches on earth and well as being one I can use for canning and making spaghetti sauce.

Last year I grew this tomato because a friend passed along a few plants. I started the seeds first week of February 2020. I set them in a South facing window. By mid March, they were ready to be placed in 4" containers. A week after that, I set them outside in the temporary green house that I have. I put some very dilute fertilizer on the plants about a week after I set them outside. They look fantastic. I thought they would look a bit leggy but they look very robust and healthy. I'm hoping I'll have the excellent harvest I had last year. But now, I can be proud that I started it from seed on my own!

I have grown many tomatoes in the last 50 years and have my favorites, like Big Beef, Monserrat, Hawaiian Pineapple, and Black Krim, but each of the last few years I have given over more space to Cuore di Bue because it is, without a doubt, the most luscious tasting tomato I have ever grown. The fruit is heavy for its size, dense with few seeds. Versatile for eating in a tomato sandwich, making a quick fresh pasta sauce, and for canning because of density and lack of many seeds. Oddly though, it starts out looking spindly and less than vigorous as a young plant. While others in the same conditions are more stout, Cuore di Bue looks almost feeble. But, when it gets planted in the ground it takes off and becomes enormous and full. So, if you grow it from seed and think it looks puny, don't give up on it. It is just the way it is. It will reward you with large amount of the best tomatoes you ever ate.

I am glad I tried this new to me tomato. It has grown well, shown very few problems, and has produced quite a few tomatoes. They work well in salads, soups, and cooking. I would recommend giving this a try.

I really liked this tomato! It took a little while for the plant to get up to speed, but once it got tall, it produced some delicious fruit. There were some which suffered from sunburn, but perhaps not any more than other varieties. An interesting heart shaped fruit with a pointed end.

I've grown well over 75 tomato varieties through the years trying them out for taste. The Oxheart is the one when I bit into it, I had to shout with amazement in how great it tasted! WOW! If you can imagine the most tomatoey flavored tomato and then multiply that by 100, this is Oxheart. It does take a while to get growing and the leaves are more long and sometimes look like they're wilted, but they're not, its just their nature. Late ripening, you won't be sorry for being patient with this one.

I have been growing this variety for several years and it is usually the star of the tomato patch. I start seeds in an ideal environment, heat mats, bright lights, cool temperature, but compared to other seedlings, this variety usually looks feeble. I wonder if it will ever look robust but I go through this situation every year. Once it is in the ground it catches up and surpasses other tomato plants and the fruit is luscious. So meaty, heavy for it's size and extremely flavorful for fresh eating or cooking. Some grow to enormous size and make the best BLT sandwiches on earth. Plants grow large and need strong cages and are very productive. If I was forced to grow only one variety of tomato, this would be the one.

This is a fabulous, big, meaty, sweet paste tomato that also made very good eating. I liked it better than romas for sauces. The plant takes up a large space. I think I should have fed it more generously, because the tomato size decreased as the season went on.

I'm really torn about how to rate this one. None of the ones I tried to winter-sow in milk jugs came up. I sowed a few more in the spring, ending up with only one plant that survived. It has a wispy look that makes it look like it's half dead although that seems to be normal for the variety. I accidentally planted it in a smaller grow bag than I had intended so it didn't have as much room to grow as it should have. There were a lot of flowers, It's the end of October and the plant is still alive and flowering, but I only ended up with two tomatoes. Those two tomatoes however were extremely large, few seeds, and tasted great. Flavor wise this was a definite stand out. I will be growing these again next year.