Large beefsteak tomato with a fruity and delicately melting aroma
Pineapple tomatoes are a type of beefsteak tomato. They are characterized by their flattened, slightly ribbed fruits with a glossy skin. Ripening from the beginning of August, they are a late-ripening variety. They are distinguished by their fruity, sweet, and mild flavor reminiscent of pineapple, with a delicately melting aroma. The large fruits reach a weight of 400 to 600 grams and contain few seeds. This tomato is therefore ideal for lovers of robust tomato varieties who prefer a fruity note.
Origin: The pineapple tomato originates from Kentucky in the USA, from where it was brought to Europe around 1950.
Culinary uses: When fully ripe, the fruits are very soft and should be eaten quickly. However, less ripe fruits are also tasty and can be stored for longer. Pineapple tomatoes are most delicious fresh from the vine, but also sliced as a topping for bread or in a salad with a light balsamic vinaigrette. These large tomatoes also taste excellent in soups, sauces, stews, and casseroles. They are ideal when combined with feta cheese, light meat, or fish. To dry and store tomatoes: Preheat your oven to 75°C (165°F). Wash the tomatoes and halve them lengthwise. Wash a few sprigs of thyme, pat them dry, and chop them. Arrange the tomatoes on a baking sheet and sprinkle with thyme. Dry them in the hot oven for 7 to 10 hours with the door slightly ajar, turning them occasionally. The tomatoes are done when they are dry but still pliable. Rinse a jar with hot water and layer the tomatoes in the jar with rosemary sprigs and garlic. Pour in oil until the tomatoes are covered. Let it infuse for at least a week.
