Need help with a piriform ID

[dheideman]

So I bought a tomato in a farmer's market in Ouchy, Switzerland a few years back, saved seeds, and finally was able to grow them out this year. Problem is, I don't know what this tomato really is.

It was labeled "Coeur de Boeuf", which it is not. CdB is a true oxheart type tomato. Apparently it is quite common in parts of Europe for this piriform tomato to come in labeled "Coeur de Boeuf". It may be Cuore di Bue, a Liguria type, or "Coeur d’Albenga" which is also known as "Coeur de Boeuf d’Albenga"

It's very heavy, very meaty, almost no seeds (30-40/fruit) with almost no gel. Delicious classic tomato flavor.

Any thoughts?

photo 1: parent fruit (F0)
photos 2+: this year's fruits (F1)