Beefsteak Tomatoes

They're beautiful, they're juicy, they're BIG - and believe it or not, they actually taste like a tomato! New crop beefsteak tomatoes are here just in time for National BLT month, although that certainly shouldn't be the only thing you use them for. They are great as the focus in a salad paired with basil and mozzarella, plainly sprinkled with salt and pepper, or breaded and roasted, the interior structure of a beefsteak tomato allows it to hold up to many cooking techniques.

Selecting and Storing

Beefsteaks are one of the largest varieties of tomatoes. Some can easily weigh more than 2 pounds. The best way to identify one is the shape; they have an oblong shape and are kinda squatty.

1. Select beefsteaks that are firm but give to a gentle squeeze and are smooth-skinned. Avoid any tomato that is too soft, wrinkled, has broken skin or is blotchy colored.

2. Do not refrigerate tomatoes as the cold storage can make them mealy and lose their flavor. Always keep tomatoes at room temperature in an area with good air circulation. If a tomato is a tad green, it will ripen on the counter at room temperature.

Did you know?

According to the Guinness Book of World Records, the largest tomato ever grown was by Dan Sutherland in Walla Walla Washington in July 2020 (glad something good happened for him during Covid). It weighed 10 lb 12.7 oz and had a circumference of 33 in. This tomato broke his first world record of a tomato that weighed 8.6 lbs grown in 2016.

image source:

Parmesan Roasted Beefsteak Tomatoes


2 beefsteak tomatoes cut into 2inch thick slices
3/4 cup Parmesan cheese grated
1 tsp oregano dried
1 garlic clove, minced 1/4 tsp each salt and pepper
1-2 tbsp olive oil for drizzling
parsley chopped, for garnish


1. Preheat oven to 400 F degrees. In a small bowl toss together the cheese, oregano, garlic, salt and pepper.
2. Top each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil.
3. Bake for about 5 to 10 minutes or until you notice the cheese starts to turn melt and turns golden brown. You can also turn on the broiler for about a minute if you want a bit more color to the cheese.
4. Garnish with parsley and serve.

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