Cuore Di Bue is an Italian heirloom tomato that brings the essence of Mediterranean summer to your garden. The name translates to 'ox heart,' a fitting description for its distinctive large, heart-shaped fruits that ripen to deep red over 85 days. Hardy in zones 3 through 11, this variety thrives in full sun and moderate moisture, producing the kind of juicy, flavorful tomato that makes homegrown gardening worthwhile. Each plant yields the first truly ripe tomato of the season, a milestone moment gardeners have celebrated for generations.
Full Sun
Moderate
3-11
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Cuore Di Bue delivers that essential summer tomato experience: the first fully ripe, juicy fruit that justifies every bit of gardening effort. At 85 days from transplant, it offers reasonable patience for a reward that's unmistakably superior to supermarket alternatives. The variety germinates reliably between 70 and 90 degrees Fahrenheit and grows steadily once established, requiring only moderate water and full sun to produce abundantly through the season.
Cuore Di Bue is a culinary staple for fresh eating, slicing, and using in preparations where tomato quality truly matters. The juicy flesh and pronounced flavor make it exceptional for caprese salads, bruschetta, and simply eating with salt and good olive oil straight off the vine. Its size and structure suit it well to thick slicing for sandwiches or halving for roasting.
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Start seeds indoors 6 to 8 weeks before your last spring frost. Maintain soil temperature between 70 and 90 degrees Fahrenheit for reliable germination. Keep seedlings under grow lights or in a bright window, and thin to strong single stems once true leaves appear.
Transplant outdoors after all frost danger has passed and soil temperatures reach at least 55 degrees Fahrenheit. Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days. Space plants 3 inches apart in rows, or adjust spacing based on your trellising system if using stakes or cages.
Harvest Cuore Di Bue when fruits reach full color and yield slightly to gentle pressure; this typically occurs around 85 days after transplanting. For the best flavor and texture, pick tomatoes when fully ripe and still warm from the sun. If you have green fruit remaining as frost approaches, harvest them while still firm and ripen them indoors in a cool, dark space, keeping fruits separated so they don't touch and develop soft spots.
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