It’s been tomato season here at Ladybird Lane for about a month. They started ripening slowly, a few grape tomatoes, then some cherry tomatoes followed up by some really sweet cluster tomatoes and now the Supersteaks are ripening. Boy, oh, boy, are they big! The ones in the photo were a pound and a half each. I say “were” ‘cuz they are no longer! ;-) Anyway, I weighed them with a metric scale and that comes to 600 grams for the small one and the two larger were 650 grams. Yes, that’s just three supersteak tomatoes on a single dinner plate. You can get a dozen regular tomatoes on a dinner plate. And they are fantastic tasting especially when eaten with some salt and pepper and a thick slice of fresh mozzarella. I like putting a little olive oil on them, too, then sprinkling them with some grated Parmesan cheese, maybe some balsamico. Mmmm, mmm good! One disadvantage of the supersteaks is that they are a bit more fragile than other tomatoes. They get over ripe quickly so eat them not too long after you pick them. It’s also interesting how they grow. Instead of beginning with a small globe the supersteak begins as a small flat, ribbed button. Kinda cool.

This year I planted six different types of tomatoes, a cherry, a grape, a plum, an heirloom named Burgundy, two supersteaks and two cluster tomatoes. And then, any volunteers that decided to grow I tried to find a place for them. I love surprises. One turned out to be a San Marzano plum which makes a really nice, thick tomato paste. Anyway, they’re not ripening yet.


8 Responses to Supersteak!

  1. Dan says:

    Your tomatoes look awesomely awesome! Give yourself a high five.

    • Mike says:

      I’m giving Mother Nature a high five. :-)

  2. L. P. says:

    Thanks for the suggestions on what to put on them! I’m going to try out your recipe Mike!

    • Mike says:

      Thanks, Lynn! Here in Sconnieland we emphasize the cheese

  3. Those are beauties.

    • Mike says:

      Thanks to Lady Luck. Leaf spot is starting to set in but we have about three more weeks for tomatoes and we’re going to have quite a few. You ought to see the Swiss Chard. That is such a beautiful plant. That’s going into some pasta sauce along with some thinly sliced summer squash tonight!

  4. Tina says:

    That’s impressive and delicious looking! Alas, I can only trust your description of the taste…:)

    • Mike says:

      I’ve heard everything is bigger and sweeter in Texas, right? ;-)

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