We've been buying Coeur de Boeuf (Bull's heart) tomatoes at the farmers' market in Velleron. They are aptly named - heart shaped and enormous, and you can cook hem like meat. They're sweet and flavourful and their flesh is so firm that they can be sliced and grilled on the barbecue.The other night, we cooked them in just that way and then tossed torn fresh mozzarella and basil leaves over them and finished with some good olive oil and balsamic vinegar. Delicious!
The combination of tomato, mozzarella and basil is called 'Margherita' after the classic pizza topping named Margherita after the queen of Italy, because of its red, white and green colouring; the colours of the Italien flag.
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