Heirloom Kentucky Beefsteak Tomatoes
Wow! these kentucky beefsteak tomatoes are fabulous! They’re huge, heavy, juicy and sweet. We amazed at how silky they are, so little seeds and so meaty. 
Kentucky Beefsteak Tomatoes
These are the best beefsteak tomatoes we’ve ever had and they’re definitely on our list to grow for next year. They’re one of our favorite heirloom tomato varieties to grow during Summer. They grow well and hearty, but we do often have issues with rats loving them too. So we’ve tried our best to get these plants protected. If you have any suggestions on how to protect tomatoes, please let us know.
What Do Kentucky Beef Steak Tomatoes Taste Like?
Wow, these are so good. They’re big, juicy and sweet. The most amazing thing about these tomatoes is that the flesh is very silky and sweet. It’s not a hard firm flesh, but a silky and super sweet. A little salt and pepper goes a long way.
Quick and Easy Dinner
Tonights dinner is a quick tomato salad with Japanese shiso, grilled eggplant and grilled homemade sausage. The tomatoes are certainly the stars of the meal. The flesh is so amazing, it’s hard to not eat a few whole tomatoes in one sitting. But alas, we try to savor Summer slowly and save some for later in the week. Wish you all could have a taste of these amazing tomatoes. Add some of your drizzle of your favorite balsamic vinegar or favorite cheese. Dinner is served.
What are you favorite tomato varieties to grow?
We’d love to hear about other options that grow well in the Southern California coastal area. We’re always open to trying to grow new heirlooms. And of course, will still need to figure out hot to fend off the pests! So far we love cherokee purple, sun gold and sweet one hundreds.
have a great weekend!
Probably the tomato that I love the most is Midnight Snack cherry tomatoes. They produce like crazy from mid summer through late fall when many varieties have stopped. Fantastic flavor, not overly sweet like many cherry tomatoes, more of an heirloom beefsteak flavor.
Sea Man also produced well all season, very good, but not outstanding flavor.
Legend started out slowly, produced a few, then stopped during the summer heat, then started up again and produced very well into the fall. Good, but not exceptional flavor.
Rose de Berne has outstanding flavor but is not very productive.
Paul Robeson has the best flavor of any tomato I have ever grown, but it is also the most difficult and least productive of all I have grown. 2 out of 3 plants died before producing, and the third only produced about 3 tomatoes before dying. This was over 2 planting seasons, when all other varieties lived and did well. Still, the taste is so good, I have to try it again this year.
This year I am substituting Sun Sugar for Sungold, since they apparently taste almost identical but the Sun Sugar are much less likely to split than the Sungold.
Thanks for all the heirloom tomato insight Larry!
KYBS are great tomatoes. With beefsteak being so big. My favorite way to eat them is with salt and pepper and a dash of olive oil mayonnaise on white bread. I am a meat eater but with these KYBS I don’t miss the meat on a sandwich.
stunning! you guys scored! my tomatoes were not as successful this year however my neighbors were! we would pull them of the plant and eat them straight with a little sea salt. perfect little snack. i also love rubbing the tomatoes on to toasted french bread with a little olive oil and sea salt. yum.
Ooh! I gotta try the french bread, sea salt and olive oil!
Growing shiso here in Ohio in a big pot, too. It’s come back by itself for two years in a row now. Used it for ice cream and as a condiment for sashimi. What do you do with yours? I hate seeing it all go to seed!!!
Right now we are often eating it straight with some fresh tomatoes and a little olive oil and salt. With Vietnamese dishes, we often eat herbs alongside many dishes, so now shiso gets thrown in that mix as well.
Gorgeous! Dinner sounds like a lovely combination of flavors. I can’t get enough of ripe tomatoes this time of year. Do you grow your own shiso too? I can’t buy it around here and have been thinking of growing some.
We are growing our own shiso. It’s very happy amongst all our Viet herbs. This year we have them in pots on drip irrigation and they are as happy as can be. They’ve done well just straight in the ground, even with our poor soil as well.
What a beautiful color those tomatoes are! Homemade sausage sounds like the perfect accompaniment.