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.
650 grams of supersteak tomato
A superstead button
Three supersteaks on a dinner plate
Assorted tomatoes on a dinner plate