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Friday, August 29, 2014

Tomato Review: Burpee's Steakhouse

This year, I've been all about the heirloom tomatoes, with several new varieties joining old favorites: Cuor di Bue, San Marzano, Box Car Willie, Black Krim, Amish Paste, and, of course, my cherished volunteer tomatoes.  But I have to give a nod to my new favorite hybrid tomato:  Burpee's Steakhouse Hybrid.

Now, contrary to the product description, I have yet to get a three pound tomato out of these, but I am regularly getting tomatoes that are between 10 ounces and one pound.  Not too shabby, when many of the rest of my tomatoes are coming in at 4-8 ounces.

The flesh of these is meaty and dense, but it retains a juiciness and sliceability.  It's easy to peel if you like your slicers peeled on a plate, as I do, and it even adds a great deal of volume to sauce.

The Steakhouse Hybrid is an excellent addition to your garden for both canning and for eating raw.  Even though I'll keep growing heirlooms, I'll save room next year for a few of these beauties.

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