I have some (contraband?) beef steak tomatoes from Italy. My grandmother brought the seeds over in '76. Every year my dad kept the first one to ripen and then gave the seeds to the local nursery. In the spring he picks up the seedlings. We gave one to a neighbor last year and she was so freaked out that she weighed it - 6 pounds.

Besides the 7 plants my dad gave me, I have about 10 Big Boys. All plants are doing extremely well this year, but alas, as Egon mentioned, late start/different season - everything is still green. I anticipate a few fried green ones for lunch this weekend, though.

As for what we do with them, the beef steaks are eaten as a meal - sliced 1" thick and drizzled with olive oil, some basil, salt and pepper. The others we can and use during the winter for pasta, chili, whatever. I don't like to add anything to them at the canning stage as that pretty much limits what you can do with them later on.