Classic red paste-type beefsteaks are large (10–20 oz), deep-crimson, slightly ribbed, oblate fruit with thick, juicy, meaty flesh, very few seeds, and a perfect balance of bright acidity and rich, old-world sweetness.
 
Its dual classification as both a “beefsteak” and a “paste” tomato is a testament to its remarkable versatility. I often call varieties like Martha's Italian Heirloom “crossovers”: big enough for gorgeous, juicy slices on sandwiches, yet meaty and low in juice, making them equally outstanding for cooking, canning, and thick, rich sauce.

HISTORY: Mrs. Maria Desantis and her husband emigrated from Italy and purchased a home in Madison Heights, Michigan, in the early 1940s. In 1947 they returned to Italy for a visit and brought back seeds of their favorite family tomato, growing it every year thereafter until their passing.
 
In 1976 the Clark family bought the house next door. By 1978 Maria Desantis’s vigorous tomato vines were climbing over the shared fence, and she gave some plants to her neighbor, Mrs. Martha Clark. From that season on, Martha grew the variety faithfully each summer, simply calling it “my favorite tomato."
 
In early spring 2015, 87-year-old Martha Clark gave her son Jim four of her own seedlings—two of the Italian heirloom and two golden ones she called “Sunburst.” Which he presented to me.  I planted them in a prime spot beside the greenhouse, immediately.  
 
On August 22, 2015, featured Martha and her cherished Italian heirloom at the First Annual Tomato Fest. You can see one of her plants over my left shoulder in the photo above.

Sadly, I was told that shortly afterward, Martha moved into a nursing home.
 
Sold as a single plant in a 3.5" pot.