Name this tomato...
 

[url]https://www.instagram.com/p/BVSckFyALHb/[/url]

In comments someone says Coeur de Boeuf but they look less ribbed to me.

Yeah, probably the so called Cuor di Bue. There are many variations, including some F1s with that shape.

Interesting links to links on the instagram...that was fun following market gardeners....
so much to learn and nice they share, except for the tomato variety in the pic, :x

Like zip code mentioned, many varieties with the name 'heart of bull', and mine not
fluted...or 'heart of beef'

Yeah there seem to be several Cuor di bue that all look a little different.

It's all dependent on the letter e --

Cuor Di Bue is a pink heart.

Cuore Di Bue is a red pear or piriform.

Cœur de bœuf is a heart-shaped tomato. Here in Europe the ones in the Instagram are sold also as Cœur de bœuf but that is a marketing strategy. They are the Albenga or the Liguria type. Very tasty, but not the 'real' oxheart. There are lots of varieties within that Liguria / Albenga type, also a lot of hybrids ( 'Aurea' F1, 'Corazon' F1, 'Fourstar' F1, 'Riviera' F1,...).

Well if anyone could link me to a greenhouse hybrid version I'd appreciate it. I can't find any.

[QUOTE=Father'sDaughter;648224]It's all dependent on the letter e --

Cuor Di Bue is a pink heart.

Cuore Di Bue is a red pear or piriform.[/QUOTE]

Whether or not there's an "e" just depends on the region.

Here are some posts I've written about the oxheart naming issue:

here: [url]http://forums.gardenweb.com/discussions/2175448/need-input-on-cuor-di-bue#18854589[/url]

and here: [url]http://www.tomatoville.com/showthread.php?p=583979[/url]

[QUOTE=BigVanVader;648254]Well if anyone could link me to a greenhouse hybrid version I'd appreciate it. I can't find any.[/QUOTE]

Not sure whether it's suitable for greenhouse, but Dan Nagengast who owns the site might be able to help. He's always been responsive when I e-mailed him with questions using the contact form on the website or the email address provided.

[url]http://www.growitalian.com/tomato-ricciolo-f1-hybrid/[/url]


EDITED TO ADD:

There's also this. It lists it as a greenhouse variety, but I don't have any experience with the seller: [url]https://paramountseeds.com/product/tomato-aurea/[/url]

The one in the link is NOT Cuore De Bue (Coeur de Boeuf .)
It looks more like Franchi to me , fluted pear shape.
I planted couple of them They turned out disease magnet in my garden . So did Franchi.

This is Coeur de Boeuf

Yeah I don't want a typical heart shape. I want big piriform beefsteaks.

[QUOTE=Gardeneer;648312]The one in the link is NOT Cuore De Bue (Coeur de Boeuf .)
It looks more like Franchi to me , fluted pear shape[/quote]

The Franchi Red Pear [I][B]is[/B][/I] a cuore di bue type.

The Italians and the French call 2 types of tomato cuor(e) di bue/coeur de boeuf. One is this fluted piriform type. The other is the "classico" type, which is what we think of when we think "oxheart". Calling the piriform one "cuor di bue" is more common in Italy.

There are varieties that are called simply "cuor(e) di bue" or "coeur de boeuf", just like there are varieties that we encounter which are simply called "oxheart". But, just as "oxheart" is also a generic name for a [I]type[/I] of tomato and is also a part of the official variety names of many oxheart varieties, "cuor(e) di bue" works the same way--except that, in the English speaking world "oxheart" means actual heart shapes, whereas in many European countries, it means either the heart shape or the large piriform.

[URL="https://it.wikipedia.org/wiki/Pomodoro_cuore_di_bue"]Italian wikipedia page for cuor(e) di bue[/URL] describes both types.

[URL="http://tatianastomatobase.com/wiki/Coeur_De_Boeuf"]Piriform called "coeur de boeuf"[/URL] on Tania's tomatobase.

[URL="https://fr.wikipedia.org/wiki/C%C5%93ur_de_b%C5%93uf_(tomate)"]French wikipedia page about coeur de boeuf[/URL] also describes both types.

[URL="https://de.wikipedia.org/wiki/Ochsenherztomate"]Even the German speaking world calls the piriform "Ochsenherz" ("oxheart").[/URL]

I can only read about 20 words of Russian anymore, but it does seem to me that the Russians agree with Americans on the fact that "oxhearts" are only the truly heart shaped varieties (broad shoulders, narrow bottom).

[QUOTE=Gardeneer;648312]I planted couple of them They turned out disease magnet in my garden . So did Franchi.[/quote]

That's too bad! I'm surprised. Franchi Red Pear was the last of my plants to get any kind of fungal disease in my garden. Super productive for me and delicious.

[QUOTE]That's too bad! I'm surprised. Franchi Red Pear was the last of my plants to get any kind of fungal disease in my garden. Super productive for me and delicious.[/QUOTE]

I'm thinking the variety in the vid is that one, they have an F1 version as well. I know that guy grafts so grafting may be the reason they seem bigger than what the descriptions say.

Name this tomato...
 

I have the opposite issue. All of the red piriforms I've tried so far have done horribly in my garden. The pink heart has done okay in my pre-grafting growouts and the two grafted plants I'm growing this year are promising.

I choose to go by Tania's site for names/descriptions as the seeds I received labeled Cuor Di Bue match what she describes - [URL]http://tatianastomatobase.com/wiki/Cuor_Di_Bue[/URL] versus [URL]http://tatianastomatobase.com/wiki/Cuore_Di_Bue[/URL]

[QUOTE=BigVanVader;648325]I'm thinking the variety in the vid is that one, they have an F1 version as well. I know that guy grafts so grafting may be the reason they seem bigger than what the descriptions say.[/QUOTE]

There is no Franchi Red Pear F1 (the variety is actually called Pomodoro Red Pear sel. Franchi).

Franchi has a hybrid of the same type that I linked to in my [URL="http://www.tomatoville.com/showthread.php?p=648258"]above post[/URL]. It's named Ricciolo Ibrido F1.