Growing ‘Bull’s Heart’ tomatoes in pictures: This year’s harvest is fantastic

Beautiful, large tomatoes bursting with a rich, sweet-and-sour juice. That’s exactly how you could describe the tomato variety known as ‘Bull’s Heart’. We planted these seedlings this year and our efforts have certainly paid off. We’ve never tasted tomatoes quite so perfect in flavour. That’s precisely why we’ll be looking at growing these tomatoes in much greater detail in the following paragraphs. We’ll also be sharing a selection of our photographs.

These unusual tomatoes can weigh up to 2 kg

‘Bull’s Heart’ is a late-season staking tomato variety which, in terms of cultivation, is neither particularly demanding nor unusual. Quite the contrary. You can grow these large, sweet fruits without any major problems. It is claimed that the fruits can weigh up to 2 kg. However, that seems rather unbelievable to us. Our largest one weighed around 300 grams. Our tomato plant is about 1.5 metres tall.

Tip: How to prune tomato plants. Guide for beginners.

Seeds are commonly sold, as are seedlings

That’s right. Sowing takes place between February and April. The seeds germinate in about one to two weeks. As for planting out the seedlings, they should be placed in a sunny spot once the last frosts have passed. The spacing should be around 80 x 50 cm. Tomatoes thrive much better in soil enriched with compost.

Bull’s Heart: Photo Radek Stepan

Growing in a greenhouse isn’t necessary

Many growers say it’s better to grow these tomatoes in a greenhouse. We’ve had good results growing them outdoors. Perhaps it’s down to this year’s heatwave; it’s hard to say. Each plant should produce around 10 fruits, which is exactly what we’ve seen.

Be careful when determining the ripeness of the ‘Bull’s Heart’

If you’re waiting for the ‘Bull’s Heart’ to turn perfectly red, you’ll be waiting in vain. It simply won’t darken. This tomato is ripe when it has a rather pink colour. A major advantage of this tomato is that it’s easy to peel, even without blanching. It’s best eaten fresh, though, with bread or on its own.

Sources: Author – grower

Bull’s Heart: Photo and photogallery Radek Stepan