Family Vertommen

In 1995, Wim and Katrien Vertommen began growing Elite vine tomatoes. After 15 years, they sought a new challenge and turned to Coeur de Boeuf tomatoes—one of the tougher varieties to cultivate.

Today they operate six hectares of glasshouses, producing Traditional Coeur de Boeuf, Pink Coeur de Boeuf, Coeur de Boeuf d’Antan and San Marzano tomatoes. No further expansions are planned for now. “We want to optimise our operations and improve the service we offer our customers,” explains Wim.

We’re all familiar with the coronavirus by now, but in tomato growing, viruses aren’t new. “Every year it’s a major challenge to keep viruses out and protect the crop,” says Wim.

Tips
Alongside crop protection, Wim has another key role: educating consumers. He offers these tips for getting the best from Coeur de Boeuf tomatoes:

Orange Coeur de Boeuf: Firm and crisp—best in cold dishes.

Red Coeur de Boeuf: Riper and sweeter—ideal for hot recipes.

Storage: Keep Coeur de Boeuf in a cool place (a cellar or cool pantry), not in the fridge.