The oxheart tomatoes, also called “Pomodoro di Albenga” or “Pera ligure”, is the result of a series of selections and natural crossings operated by Ligurian farmers. The cultivar has indeterminate growth; vigorous, it produces fruits weighing 300 g, heart-shaped and ribbed, light red or orange.
It has a rather unusual shape, ribbed and irregular. The red-pinkish pulp is very compact and consistent, poor in seeds and juice. Its taste, perfect balance of sweetness and acidity makes it ideal for salads and for excellent sauces and past.
Originally from the American continent and imported by the Spanish into Europe in the sixteenth century, it was cultivated as an ornamental plant, because it was considered toxic, until 1800, when it was finally recognized as edible. The cultivation of tomatoes in the Savona area and in particular in the plain of Albenga is attested at the beginning of the nineteenth century, but it is only since the eighties that the heart of an ox has the upper hand over traditional varieties. The current production of the heart of Albenga tomato is estimated at around 2,000 tons.