{"title":"Tomaten (Samen)","description":null,"products":[{"product_id":"cocktailtomate-zuckertraube-samen-susse-naschtomate","title":"Cocktail Tomato 'Zuckertraube' - Seeds - The Sweet Temptation","description":"\u003cp\u003eThe \"Zuckertraube\" (Sugar Grape) cocktail tomato is an absolute favorite among snack tomatoes and lives up to its name. With its bright red, bite-sized fruits, it is a great addition to any garden or balcony.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eScope of delivery:\u003c\/strong\u003e 10 seeds (isolated)\u003c\/p\u003e\n\u003ch3\u003eSowing at a glance\u003c\/h3\u003e\n\u003ctable\u003e\n\n\u003cthead\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003c\/td\u003e\n\n\u003ctd\u003e\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/thead\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003ePre-cultivation (indoors)\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\n\u003ctd\u003e\u003cspan\u003eMid-February to end of March\u003c\/span\u003e\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003ePlanting out (outdoors)\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\n\u003ctd\u003e\u003cspan\u003eFrom mid-May (after the Ice Saints)\u003c\/span\u003e\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003eSowing depth\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\n\u003ctd\u003e\u003cspan\u003e0.5 cm\u003c\/span\u003e\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003eGermination temperature\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\n\u003ctd\u003e\u003cspan\u003e20 to 25 degrees Celsius\u003c\/span\u003e\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003eGermination period\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\n\u003ctd\u003e\u003cspan\u003e4 to 10 days\u003c\/span\u003e\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eTaste:\u003c\/b\u003e The name says it all! The Zuckertraube boasts an intensely fruity, highly aromatic, and exceptionally sweet flavor with hardly any perceptible acidity. The small, crisp fruits practically burst with flavor when you bite into them.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eGrowth:\u003c\/b\u003e This vigorous and robust cordon tomato can reach an impressive height of 2 to 2.5 meters. It forms abundant, long trusses on which countless small cocktail tomatoes (approx. 15–20 grams per fruit) grow closely together. Due to its strong growth, it requires good support and should be regularly de-sided.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eSpecial features:\u003c\/b\u003e This variety is a true yield wonder! It continuously produces new fruits from mid-July until autumn. It is also considered relatively robust and crack-resistant – the tomatoes do not immediately split even with slight temperature fluctuations or longer ripening times on the vine.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eWorth knowing:\u003c\/b\u003e The perfect \"snack vegetable\"! Due to its intense sweetness, the Zuckertraube is extremely popular, especially with children. It is excellent for fresh consumption directly from the vine, as a healthy snack for lunchboxes, or as a visual and flavorful highlight in salads. It thrives both in a greenhouse and in a rain-protected, sunny spot outdoors or in a large pot.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Pflanzenwelten Andre Heinek","offers":[{"title":"Default Title","offer_id":55457403273601,"sku":null,"price":2.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0931\/6332\/3777\/files\/1695565881585.jpg?v=1774190310"},{"product_id":"cocktail-tomate-black-cherry-samen","title":"`Black Cherry` cocktail tomato - seeds","description":"\u003cp\u003eIf you are looking for something special, there is no way around the \"Black Cherry.\" This variety is an absolute must for every gourmet gardener. Its deep purple to chocolate-brown fruits are not only a visual highlight, but also a taste sensation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eScope of delivery:\u003c\/strong\u003e 10 seeds (protected)\u003c\/p\u003e\n\u003ch3\u003eSowing at a glance\u003c\/h3\u003e\n\u003ctable\u003e\n\n\u003cthead\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003c\/td\u003e\n\n\u003ctd\u003e\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/thead\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003ePre-cultivation (indoors)\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\n\u003ctd\u003e\u003cspan\u003eMid-February to end of March\u003c\/span\u003e\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003ePlanting out (outdoors)\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\n\u003ctd\u003e\u003cspan\u003eFrom mid-May (after the Ice Saints)\u003c\/span\u003e\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003eSowing depth\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\n\u003ctd\u003e\u003cspan\u003e0.5 cm\u003c\/span\u003e\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003eGermination temperature\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\n\u003ctd\u003e\u003cspan\u003e20 to 25 degrees Celsius\u003c\/span\u003e\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cspan\u003e\u003cb\u003eGermination time\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\n\u003ctd\u003e\u003cspan\u003e4 to 10 days\u003c\/span\u003e\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eTaste:\u003c\/b\u003e Uniquely complex! The Black Cherry offers a perfect harmony of intense sweetness and a spicy, almost smoky depth. It tastes significantly more \"mature\" and robust than purely sweet red varieties.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eGrowth:\u003c\/b\u003e A very vital and vigorous indeterminate tomato that easily reaches \u003cb\u003e2 meters and more\u003c\/b\u003e. It forms strong shoots and long trusses with countless round, approx. 2–3 cm large fruits. It is very high-yielding and bears fruit reliably until the first frost.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eSpecial features:\u003c\/b\u003e The color is its trademark! The fruits change from green through dark red to a rich chocolate-brown violet. The more sun it gets, the darker and more intense the color and aroma become. In addition, it is genetically very stable and robust.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eGood to know:\u003c\/b\u003e A real eye-catcher in every tomato salad! In combination with the red \u003ca title=\"Tomate Zuckertraube\" href=\"https:\/\/pflanzenwelten-heinek.de\/products\/cocktail-tomate-zuckertraube-die-susse-versuchung?variant=55457403273601\" rel=\"noopener\" target=\"_blank\"\u003e\"Zuckertraube\"\u003c\/a\u003e or yellow varieties, it creates a fantastic interplay of colors on the plate. The dark coloring also indicates a high content of anthocyanins (secondary plant compounds), which makes it particularly healthy.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003ci\u003eTip: Use the \u003ca href=\"https:\/\/pflanzenwelten-heinek.de\/products\/cocktail-tomate-zuckertraube-die-susse-versuchung?variant=55457403273601\" title=\"Tomate Zuckertraube\" rel=\"noopener\" target=\"_blank\"\u003eZuckertraube\u003c\/a\u003e for pure sweetness and the Black Cherry for spicy depth – together they are the unbeatable duo for any salad!\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eA small side note:\u003c\/b\u003e Since the skin of the Black Cherry is quite delicate, you should harvest them promptly when fully ripe so that they do not burst during heavy rain.\u003c\/p\u003e\n\u003ch2\u003eRecipe: \"Dark \u0026amp; Sweet\" Gourmet Salad\u003c\/h2\u003e\n\u003cp\u003eThis salad is a visual highlight and showcases the taste depth of the Black Cherry compared to standard supermarket tomatoes.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eIngredients:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003e250 g Black Cherry tomatoes\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003e250 g \u003ca href=\"https:\/\/pflanzenwelten-heinek.de\/products\/cocktail-tomate-zuckertraube-die-susse-versuchung?variant=55457403273601\" title=\"Tomate Zuckertraube\" rel=\"noopener\" target=\"_blank\"\u003eZuckertrauben\u003c\/a\u003e\u003c\/b\u003e (the red contrast!)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003e1 ball of burrata\u003c\/b\u003e (or high-quality buffalo mozzarella)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003e1 handful of walnut kernels\u003c\/b\u003e (toasted briefly in a pan without fat)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eFresh basil\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eDressing:\u003c\/b\u003e 3 tbsp olive oil, 1 tbsp aged balsamic vinegar (Aceto Balsamico di Modena), 1 tsp honey, salt \u0026amp; pepper.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cb\u003ePreparation:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003ePrepare tomatoes:\u003c\/b\u003e Wash and halve the tomatoes. Feel free to leave some of the Black Cherries whole so they \"pop\" in your mouth.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eArrange:\u003c\/b\u003e Distribute the red and dark tomatoes mixed on a flat platter.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eThe centerpiece:\u003c\/b\u003e Place the burrata ball in the middle and carefully tear it open so that the creamy core flows out slightly.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eThe finish:\u003c\/b\u003e Roughly chop the toasted walnuts and sprinkle over the salad. Cut the basil into fine strips or distribute the whole leaves decoratively.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eDressing:\u003c\/b\u003e Mix the dressing ingredients vigorously and drizzle over the tomatoes (not directly over the cheese) just before serving.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cb\u003eWhy this recipe for the Black Cherry?\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eThe taste contrast:\u003c\/b\u003e The Black Cherry has an almost wine-like note. In combination with the honey in the dressing and the tart walnuts, a taste experience is created that goes far beyond a standard tomato salad.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp\u003e\u003cb\u003eThe look:\u003c\/b\u003e The dark violet-brown of the Black Cherry looks extremely elegant next to the radiant white of the burrata and the bright red of the Zuckertraube.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003ci\u003eThe Black Cherry is the 'red wine tomato' among cocktail varieties. A pleasure on its own, but with a piece of good cheese and a splash of balsamic vinegar, it becomes an absolute star snack.\u003c\/i\u003e\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Pflanzenwelten Andre Heinek","offers":[{"title":"Default Title","offer_id":56226182791553,"sku":null,"price":2.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0931\/6332\/3777\/files\/1598289035690.jpg?v=1774191548"},{"product_id":"ochsenherz-tomate-cuor-di-bue-die-klassische-aus-italien-kopie","title":"Oxheart tomato `Cuor di Bue` - The classic from Italy","description":"\u003cp data-path-to-node=\"3\"\u003eThe \"Cuor di Bue\" is the undisputed queen of Italian beefsteak tomatoes. In this classic, smooth, and perfectly heart-shaped variety, it is an imposing heavyweight and an absolute highlight for every gourmet.\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4,0,0\"\u003eTaste:\u003c\/b\u003e Mild, buttery, and nearly acid-free. Its aroma is characterized by a delicate, elegant sweetness. Its standout feature is its texture: it consists almost exclusively of tender, melting, firm flesh with only tiny seed chambers—completely free of watery \"gel.\"\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4,1,0\"\u003eGrowth:\u003c\/b\u003e This vigorous indeterminate tomato reaches a height of approx. 1.80 to 2 meters. Its foliage often appears somewhat delicate and hangs slightly—this is completely normal for this variety and not a sign of water deficiency! The fruits themselves are gigantic and often weigh between 200 and 500 grams. Because of this enormous weight, the plant must be well-supported and tied up.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4,2,0\"\u003eSpecial features:\u003c\/b\u003e Its flawless heart shape, tapering to a point at the bottom, and its extremely thin skin make it a visual and tactile sensation. Since it has no deep furrows or ribs, it is wonderfully easy to slice into continuous, huge slabs.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4,3,0\"\u003eGood to know:\u003c\/b\u003e A real selling point is its yield: a single slice is often enough to top an entire piece of bread or fill a burger!\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"1\"\u003eTraditionally, it is used for two completely different purposes, strictly depending on its degree of ripeness:\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"2\"\u003e1. Half-ripe (\"Invaiato\"): For pure enjoyment\u003c\/h3\u003e\n\u003cp data-path-to-node=\"3\"\u003eIn Italy, one usually doesn't wait for the oxheart to become completely deep red and soft for salads. It is traditionally harvested and eaten at the so-called \u003ci data-index-in-node=\"141\" data-path-to-node=\"3\"\u003eInvaiato\u003c\/i\u003e stage—that is, when it is just turning from green to a delicate pinkish-red.\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4,0,0\"\u003eWhy?\u003c\/b\u003e At this stage, the dense flesh is extremely firm to the bite, almost crisp, and still possesses a very slight, refreshing acidity that disappears completely upon full ripeness.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4,1,0\"\u003eClassic use:\u003c\/b\u003e Cut paper-thin or into thick slices as a pure \u003cb data-index-in-node=\"78\" data-path-to-node=\"4,1,0\"\u003etomato salad (Insalata di Pomodori)\u003c\/b\u003e. Only first-class olive oil and a little coarse sea salt are added. No vinegar, no onions, no frills—the tomato is the absolute star.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"5\"\u003e2. Fully ripe (Deep red): For cooked dishes\u003c\/h3\u003e\n\u003cp data-path-to-node=\"6\"\u003eWhen the oxheart has become deep red, heavy, and slightly soft to the touch on the vine, it shines in traditional cooked cuisine. Since it contains almost no water or seeds, it is a true problem-solver here:\u003c\/p\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,0,0\"\u003ePomodori Ripieni (Stuffed Tomatoes):\u003c\/b\u003e Due to their enormous size and stable, meaty outer walls, they are the undisputed number one in Italy for stuffing. They are hollowed out and traditionally filled with risotto rice, herbs, garlic, and Parmesan. When baked in the oven, they do not collapse (unlike watery supermarket tomatoes) but retain their shape.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,1,0\"\u003eSugo \u0026amp; Passata (Sauce):\u003c\/b\u003e Those who cook tomato sauce often have to simmer regular tomatoes for hours until the excess water has evaporated. Not so with the Cuor di Bue! Since it consists almost entirely of \"meat,\" it produces an incredibly creamy, thick, and aromatic pasta sauce in record time.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,2,0\"\u003ePanzanella (Bread salad):\u003c\/b\u003e Cut into coarse pieces, it is mixed with stale, toasted ciabatta bread, raw onions, and olive oil. The bread soaks up the pure, slightly sweet tomato juice.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cblockquote data-path-to-node=\"11\"\u003e\n\n\u003cp data-path-to-node=\"11,0\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"11,0\"\u003eDo it like they do in Italy: Eat the oxheart half-ripe and firm as a fine salad with a little olive oil. And if you ever forget a tomato and it becomes completely soft and red—use it to cook the creamiest pasta sauce of your life, without hours of simmering!\u003c\/i\u003e\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cdiv class=\"markdown markdown-main-panel stronger enable-updated-hr-color\" id=\"model-response-message-contentr_d5d676d28df08b25\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\n\u003ch3 data-path-to-node=\"0\"\u003eRecipe: Traditional Bamya (Middle Eastern Okra Stew)\u003c\/h3\u003e\n\n\u003cp data-path-to-node=\"1\"\u003e\u003ci data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThis traditional braised dish from the Middle East shows why the \u003cb data-path-to-node=\"1\" data-index-in-node=\"72\"\u003eCuor di Bue\u003c\/b\u003e is so indispensable in cooked cuisine. For a genuine, creamy sauce without artificial thickeners or tomato paste, you need a sun-ripened beefsteak tomato of the highest class. Since our oxheart has almost no seeds and extremely little water, the flesh melts all by itself during cooking into an irresistibly dense, sweet, and aromatic base.\u003c\/i\u003e\u003c\/p\u003e\n\n\u003chr data-path-to-node=\"8\"\u003e\n\n\u003cp data-path-to-node=\"9\"\u003e\u003cb data-path-to-node=\"9\" data-index-in-node=\"0\"\u003e🌱 Shop Update:\u003c\/b\u003e Would you like to create this dish entirely from your own harvest soon? Good news: \u003cb data-path-to-node=\"9\" data-index-in-node=\"102\"\u003eRobust okra plants will also be available in my shop shortly!\u003c\/b\u003e Keep your eyes open and secure your own exotic heat-lover for your garden or balcony.\u003c\/p\u003e\n\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eIngredients:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"3\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,0,0\"\u003e600 g very ripe, fresh \u003cb data-path-to-node=\"3,0,0\" data-index-in-node=\"44\"\u003eCuor di Bue\u003c\/b\u003e tomatoes\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,1,0\"\u003e500 g fresh, young okra pods\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,2,0\"\u003e1 large onion (finely diced)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,3,0\"\u003e3 cloves of garlic (finely chopped)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,4,0\"\u003e3 tbsp high-quality olive oil\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,5,0\"\u003eJuice of ½ lemon\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,6,0\"\u003e1 tsp cumin and 1 tsp coriander powder\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,7,0\"\u003eA good pinch of sea salt and black pepper\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,8,0\"\u003e\u003ci data-path-to-node=\"3,8,0\" data-index-in-node=\"0\"\u003eOptional:\u003c\/i\u003e 300 g lamb or beef cubes (for the traditional meat version)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003ePreparation:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003col start=\"1\" data-path-to-node=\"5\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003ePrepare the tomatoes:\u003c\/b\u003e This is the most important step for the perfect sauce! Score the \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"81\"\u003eCuor di Bue\u003c\/b\u003e tomatoes crosswise at the base, blanch briefly in boiling water, peel, and cut into coarse cubes. \u003ci data-path-to-node=\"5,0,0\" data-index-in-node=\"208\"\u003e(Because of the delicate skin of the oxheart tomato, this is very easy).\u003c\/i\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003ePrepare the okra:\u003c\/b\u003e Wash the okra pods and carefully trim the tough stem base like a small cone without opening the pod. Let them soak for about 15 minutes in a bowl of water with a dash of vinegar or lemon juice, then rinse and drain.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eSauté:\u003c\/b\u003e Heat the olive oil in a large pot. (If using meat, sear it now). Add the onions and garlic and sauté until translucent.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eCreate the sauce:\u003c\/b\u003e Add the cumin and coriander powder to the pot and toast briefly. Then add the prepared \u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"112\"\u003eCuor di Bue\u003c\/b\u003e cubes. Stir everything well until the fleshy tomato interior begins to melt and release juice.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"5,4,0\"\u003e\u003cb data-path-to-node=\"5,4,0\" data-index-in-node=\"0\"\u003eBraise:\u003c\/b\u003e Carefully fold in the okra pods. Season with lemon juice, salt, and pepper. Cover and simmer gently over low heat for approx. 30–40 minutes. The oxheart will transform into a wonderfully creamy, deep red sauce in which the okra cooks until butter-soft. \u003ci data-path-to-node=\"5,4,0\" data-index-in-node=\"291\"\u003e(Tip: Stir as little as possible while braising so that the vegetables remain whole!)\u003c\/i\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eServing suggestion:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"7\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-path-to-node=\"7,0,0\" data-index-in-node=\"0\"\u003eFor soaking up:\u003c\/b\u003e Traditionally, Bamya is served piping hot with fluffy basmati rice or fresh flatbread—this way, not a drop of the fantastic tomato sauce is lost!\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,1,0\"\u003e\u003cb data-path-to-node=\"7,1,0\" data-index-in-node=\"0\"\u003eFor a fresh kick:\u003c\/b\u003e A dollop of cool plain yogurt and a few fresh cilantro or mint leaves provide a wonderful contrast to the savory stew.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e","brand":"Pflanzenwelten Andre Heinek","offers":[{"title":"Default Title","offer_id":56301387907457,"sku":null,"price":2.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0931\/6332\/3777\/files\/1681633747019.jpg?v=1774194571"},{"product_id":"historische-fleischtomate-marmande-der-franzosische-klassiker-fur-den-extra-fruhen-tomaten-genuss-kopie","title":"Heirloom beefsteak tomato 'Marmande' - The French classic for extra-early tomato enjoyment!","description":"\u003cp data-path-to-node=\"3\"\u003eDreaming of a touch of French country love on your plate, but don't want to wait until late autumn for aromatic beefsteak tomatoes? Then the historic \"Marmande\" variety is exactly what you need! It is an absolute classic from France and the perfect choice for anyone looking for the rustic charm and full, savory flavor of the south.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cstrong\u003eScope of delivery:\u003c\/strong\u003e One plant per 7cm pot.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eOrigin \u0026amp; Name:\u003c\/b\u003e A real piece of cultural history! The name \"Marmande\" is not a made-up word from a breeder's lab, but comes directly from the town of \u003ci data-path-to-node=\"1\" data-index-in-node=\"163\"\u003eMarmande\u003c\/i\u003e in the sun-drenched southwest of France. The cultivation of this rustic variety has a tradition there dating back to the 19th century. The town is so incredibly proud of its juicy, sweet fruits that it is still considered the secret tomato capital of France today and dedicates its own huge festival to the variety every summer (the famous \u003ci data-path-to-node=\"1\" data-index-in-node=\"525\"\u003eFête de la Tomate\u003c\/i\u003e). So you aren't just growing vegetables here, but real Southern French national pride!\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003eFlavor:\u003c\/b\u003e French perfection! The bright red, flattened, and deeply ribbed fruits get quite large (usually weighing between 150 and 250 grams, though some become significantly heavier!). They score with a great mix of firm, juicy flesh and several fine seed chambers. The aroma is unmistakable: bold, wonderfully tomatoey and savory, with a perfect, old-fashioned balance of sweetness and fine acidity.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003eGrowth:\u003c\/b\u003e The Marmande is a so-called semi-determinate tomato (or bush tomato). It grows rather stout and bushy, usually reaching only about 1 to 1.50 meters in height. The best part for you: you don't necessarily have to prune it as strictly as other beefsteak tomatoes! You can let it grow wonderfully with two or three stems. Just nip off a few overly dense side shoots occasionally so that some air can reach the plant and the sun can warm the ribbed beauties.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eSpecial features: The ultimate early bird!\u003c\/b\u003e For such a meaty tomato, the Marmande ripens surprisingly quickly. It often provides you with the very first ripe fruits as early as the end of June—just in time for the start of summer. While other late beefsteak tomatoes are still deep green, you can already start harvesting here. It is also very robust and handles the fluctuating temperatures of early summer much better than many other, more sensitive heirloom varieties.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eGood to know:\u003c\/b\u003e Although it doesn't grow to the sky, it often hangs heavy with thick clusters of fruit. One or two medium-height stakes for support are still a good idea so the branches don't break. It loves a sunny, airy spot in the open ground, but thanks to its compact growth, it also does quite well in a large container (approx. 20 liters) on the balcony or terrace.\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003eHey, you don't necessarily need a huge greenhouse for the Marmande! Give it a sunny spot in a pot or garden bed, support it a little, and look forward to a wonderfully early and lush harvest. When you slice into these rustic, deeply ribbed tomatoes in summer, you'll immediately feel like you're at a Provencal market!\u003c\/p\u003e\n\u003cp data-path-to-node=\"9\"\u003e\u003cb data-path-to-node=\"9\" data-index-in-node=\"0\"\u003eWhat you can do with the Marmande:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"10\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"0\"\u003eStuffed oven tomatoes (Tomates farcies):\u003c\/b\u003e Thanks to their flat shape and firm outer wall, they sit securely in a baking dish and are perfect for hollowing out. Fill with ground meat, rice, or couscous, top with cheese, and pop in the oven—the classic French comfort food!\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"0\"\u003eRustic tomato tart:\u003c\/b\u003e Roll out puff pastry, spread with a little mustard or crème fraîche, arrange thick Marmande slices in a fan pattern on top, and sprinkle with herbs de Provence and goat cheese. After 20 minutes in the oven, you have the most brilliant summer snack ever.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"10,2,0\"\u003e\u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"0\"\u003eProvencal tomato salad:\u003c\/b\u003e Cut the ribbed fruits crosswise into thick slices (that's the best way to see the beautiful chambers!). Add red onion rings, a few black olives, high-quality olive oil, and a splash of vinegar—a visual and flavorful feast for the senses.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"10,3,0\"\u003e\u003cb data-path-to-node=\"10,3,0\" data-index-in-node=\"0\"\u003eRatatouille favorite:\u003c\/b\u003e It simply shouldn't be missing from a classic French vegetable stew. It cooks down into a wonderfully creamy consistency and gives the dish the necessary fruity, savory depth.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"10,4,0\"\u003e\u003cb data-path-to-node=\"10,4,0\" data-index-in-node=\"0\"\u003eBold tomato relish:\u003c\/b\u003e Do you have too many fruits at once? Cook them down with some sugar, vinegar, onions, and mustard seeds into a chunky relish. Tastes incredibly good with grilled meat or as a topping on your burgers!\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"11\"\u003eThe Marmande is not a delicate greenhouse flower, but the charming, robust Frenchwoman among the beefsteak tomatoes. You don't have to wait forever for the harvest—and its classic flavor brings the vacation feeling right into your garden!\u003c\/p\u003e","brand":"Pflanzenwelten Andre Heinek","offers":[{"title":"Default Title","offer_id":56301391643009,"sku":null,"price":2.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0931\/6332\/3777\/files\/Image_ph8tcuph8tcuph8t.png?v=1775164708"}],"url":"https:\/\/pflanzenwelten-heinek.de\/en\/collections\/tomaten-samen.oembed","provider":"Pflanzenwelten Andre Heinek ","version":"1.0","type":"link"}