Beefsteak Tomatoes
Big, Bold and Juicy!
Boasting deep red color and beautifully ribbed shoulders our beefsteak tomatoes make a statement. Thick sliced, these tomatoes add summer flavor to any BLT or burger. Big, meaty flavor awaits.
Ground Angus Cheeseburger with Caramelized Onions
What we like about this item
Beautiful and Unique appearance!
Our beefsteak tomatoes have been a cornerstone of our quality since the beginning. Although it’s more difficult to grow, our chosen variety produces deep ribbed shoulders and finishes a very dark red tomato.
This really is the “gold standard” of beefsteak tomatoes!
Packaging styles available
We are relentlessly searching to develop innovative packaging solutions to either improve quality for the consumer or advance our sustainability initiatives. Each variety poses its’ own unique demands in the greenhouse, so it only makes sense to treat each item unquietly when it comes to packaging as well!
15LB Bulk Box
18oz Clamshell
16oz Flowpack
Recipes
Discover fresh recipes using the tomatoes you love.
Caprese Salad
Ingredients:
- 1 8oz ball of fresh mozzarella
- 1 beefsteak tomato
- ¼ cup of fresh basil leaves
- 1 tablespoon of olive oil
- 1 teaspoon of ground black pepper
- 1 teaspoon of flacked sea salt
Directions:
- Slice your tomato crosswise into 4 -5 generous slices
- Do the same for your mozzarella ball making sure the thickness of the slices are similar
- Layer tomato slices, mozzarella slices and fresh basil leaves in a circular pattern ensure at least 50% of each ingredient is exposed
- Drizzle olive oil evenly across the layered dish
- Pinch on black pepper and salt to taste
Oven Baked Spinach Stuffed Tomatoes
Ingredients:
- 1/2 loaf Italian bread (about 8 ounces)
- 5 to 6 sprigs flat-leaf Italian parsley
- 1 medium clove garlic
- 1 tablespoon capers
- 1 teaspoon salt
- 3 tablespoons extra-virgin olive oil, or more as needed
- 2 large beefsteak tomatoes
- 2 cups of shredded mozzarella cheese
Directions:
- Preheat the oven to 250°F. Cut away crust from the loaf of bread and cut the loaf in half lengthwise. Bake for 5 minutes on each side. Let cool for 10 minutes.
- Raise the oven temperature to 350°F.
- Cut the bread into pieces small enough to fit in a food processor. Place them in the food processor and pulse until the pieces become fairly even crumbs. Set aside 1 cup of crumbs.
- Finely chop enough parsley leaves to measure about 2 tablespoons. Peel and finely chop the garlic. Put the parsley, garlic, bread crumbs, capers, salt, and olive oil in a mixing bowl. Mix well until the ingredients are evenly distributed and the bread crumbs are well coated with the olive oil.
- Cut the tomatoes in half crosswise and scoop out all the seeds. Place the tomatoes, cut side up, on a baking sheet. Fill the cavities with a generous amount of the bread-crumb mixture, heaping it on top of each tomato half.
- Top with Mozzarella Cheese
- Bake until a brown crust forms, about 20 minutes. Serve hot or at room temperature.
Discover More Tomatoes
A curated selection of premium varieties
All of our varieties have been hand selected to offer the best flavor for our customers. From snacking to statues to salads we’ve got you covered! Discover more of our hand curated, locally grown tomatoes!
