Never miss a recipe!

Enter your email address to subscribe to Harvest to Table free via email:

Measurement Converter

How to use
the Converter?

Hardiness Zone Finder

Find your zone by entering your zip code

National Gardening Association
Hardiness Zone Map

Harvest Wizard

Harvest Wizard

A practical guide to food in the garden and market

Costoluto Genovese Tomato

Filed under: Fruit Vegetables, Tagged as:

Costoluto_Genovese_tomatoR.jpg

Costoluto Genovese is a large, juicy Italian heirloom tomato with an acidic-tart full-tomato flavor well suited for slicing and serving fresh or cooking.

Costoluto Genovese has been a Mediterranean favorite since at least the early eighteenth century. The key to this mid-season beefsteak's rich tomato flavor is heat. Grown away from the dry, sun-drenched gardens of the Mediterranean this tomato might disappoint.

Mid-season tomatoes such as Costoluto Genovese are ready for harvest mid summer. Late-season tomatoes demand 80 or more days to mature; mid-season tomatoes reach their peak at about 70 days and sometimes earlier.

Costoluto Genovese is heavily lobed, even scalloped. In profile this tomato appears flattened and fluted to the point of convoluted. Appearances needn't be off putting; Costoluto Genovese slices nicely at its scallops and is perfect for adding to fresh vegetable plates. Of course, like any other beefsteak this tomato is very meaty and can be sliced across to make a tasty tomato and basil sandwich.

In Italy Costoluto Genovese is a favorite for pasta sauces and pastes; for these, remove the this tomato's medium-thick skin. Of course, the skin makes Costoluto Genovese a good choice for broiling and grilling. And if this prolific, indeterminate producer delivers more than you can keep up with, juicing is an excellent alternative for Costoluto Genovese.

Some people won't hear about adding beefsteak tomatoes to mixed salads; they say sliced, cut tomatoes weep, dilute the dressing, and make the salad soggy. Well, the solution is quite simple: simply let the slices or wedges drain well on a paper towel. No formality should deny you one of the tastiest pleasures of summer.

The rich, sharp flavor of Parmesan cheese is a good match for almost every tomato, no exception is the Costoluto Genovese. Freshly grated Parmesan, complex-flavored and granular--grana, as they say in Italy--is a fine match for this broiled Costoluto Genovese recipe.

Broiled Costoluto Genovese Parmesan print options

Makes 4 serving of 2 halves each

Ingredients

  • 4 Costoluto Genovese tomatoes
  • Salt and pepper to taste
  • Parmesean cheese, grated; about ¼ teaspoon per half
  • Butter; about ¼ teaspoon per half

Directions

1 Halve each tomato crosswise

2 Sprinkle with salt and pepper to taste

3 Sprinkle with grated Parmesean cheese and dot with butter

4 Broil about 6 inches from the broiler for 4 to 5 minutes

Never Miss a New Post subscribe to Harvest to Table by entering your email:

(more details)

  • Currently 2.90/5
  • 1
  • 2
  • 3
  • 4
  • 5

Rating: 2.9/5 (52 votes cast)

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)






Live Comment Preview

Send This Entry To A Friend