New Food Friday – Kumato Tomato

8 Mar

No matter how you slice it, tomatoes are one of the most versatile fruits/vegetables known. My local Meijer was advertising the award winning Kumato Tomato and I was looking forward to giving it a try.

Packaged Award Winning Kumato

Packaged Award Winning Kumato

Welcome Kumato Tomato to New Food Friday.

The Kumato tomato is a brownish red tomato. It is very similar to a Black Russian tomato I grew a few years ago in my garden. My Russian tomato was not pleasing to the eye. The Kumato however, is pleasing to the eye and the taste buds.  It is mild flavored and not very acidic. It’s juicy and small in shape. They hold up well on the kitchen table and are firm enough in a sandwich. But other than that, I didn’t think they were worthy of the hype! Maybe I’ve eaten too many tomatoes in my life. To me, these were just another tomato. My Russian tomatoes probably spoiled the color “surprise” for me, but unless you’ve also had brown tomatoes, you may want to give these tomatoes a try. 

sxc.hu JohnMason Multi-colored Tomatoes

Multi-colored Tomatoes      sxc.hu JohnMason

As long as I’m writing about tomatoes today, let’s see what we can do with them.

Sandwiches

Tomatoes are great in a BLT (Bacon, lettuce, and tomato) sandwich. When was the last time you had one, slathered with mayonnaise?

sxc.hu winjohn BLT

BLT   sxc.hu winjohn

It’s that combination of the salt in the bacon and the sweetness of the tomato that makes it one of the most popular sandwiches in America!

Pizza

Tomatoes can hold their own in a pizza. Whether sliced or in a tomato sauce, Italians and Americans alike love their pizzas!

sxc.hu ATunska Tomato Pizza

Tomato Pizza   sxc.hu ATunska

Other countries have their versions too!

Bruschetta

Is there anyone who doesn’t know what bruschetta is? It’s become as popular as pizza in this country! Tomatoes are the basis of bruschetta. I like mine with chopped garlic, chopped Italian parsley, salt, pepper, and a good olive oil.  All the ingredients have to be at room temperature.

sxc.hu spiridus Bruschetta

Bruschetta   sxc.hu spiridus

I don’t bother toasting Italian bread, slicing it, and putting a mound of bruschetta on top. I like my own small bowl of bruschetta and a good loaf of crispy Italian bread to dunk. It is often a meal for me in the summer with my garden tomatoes. Variations call for chopped basil or oregano.  I think I even saw one with balsamic vinegar. No thank you. The simpler the better for me!

Salads

The photo of this salad was as close as I could find of a salad that looked like one of my salads.

sxc.hu artvisions Salad

Salad   sxc.hu/artvisions

My salads are a meal in themselves. As you can see in the photo, there is meat, cheese, lettuce, cucumbers, tomatoes, shredded carrots, etc. Tonight I had one of my salads similar to this one.

I like to layer my salads. The first layer was romaine lettuce. Romaine because the escarole looked wilted at Meijer so I bought romaine lettuce instead but otherwise, escarole always goes into my salads. The next layer was the Kumato tomato slices. Then, a specialty cheese called Bella Vitano by Sartori.  Sartori makes award winning cheeses. If you ever come across their cheeses in the supermarket, pick one up. They make a wide variety that will make your mouth water. I highly, highly recommend them. Make note; that was TWO highly’s.

Back to my salad, I had leftover rapini (broccoli rabe) and I put spoons-full of that in strategic places around my salad bowl. I had leftover green string beans, they went in. I like to roughly shred a carrot on top of my salads for color and a bit of sweetness so that went in. I remembered I had walnut halves that I had sprinkled some Garam Masala on, they went in too. I baked a piece of wild salmon while I was creating my masterpiece. Salt and pepper went over the salad as did Chianti vinegar and a good quality olive oil. When my salmon was done, I placed it on top of the salad. Then I dolloped some thousand island dressing on the salmon. If I make anything consistently good, it’s my salads.

This was fabulous if I do say so myself: the bitter rapini with the sweet Kumato tomatoes and the creamy, nutty, sharp cheese with the green beans, not to mention the salmon with the thousand island dressing and the crunch of the walnuts, the sweetness of the carrots…..what can I say. I am a well-fed happy foodie! I suppose I should have taken a photo but the photo wouldn’t do it justice!

My salads are kitchen sink salads. If you haven’t tried leftovers in a salad, you should. Leftovers like: roasted medium rare sliced leg of lamb, broiled or roasted chicken, broccoli, asparagus, beans, they all shine in a fresh salad. In the summer, I often add fruit like, fresh peach slices or fresh mango chunks. But you don’t have to wait until summer to make a good salad! Now is a good time for a salad!

sxc.hu merala Clock with Tomatoes

Clock with Tomatoes sxc.hu merala

Salad anyone?

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6 Responses to “New Food Friday – Kumato Tomato”

  1. Anonymous July 7, 2014 at 6:14 pm #

    Bought Kumato tomatoes today @ Super Store, product of T.O . We live in Alta.These are a great disappointment . They don’t taste at all like tomatoes, ie no taste, watery.
    I grow tomatoes from seed and will find seeds to start next year.

    Like

  2. P. C. Zick March 10, 2013 at 9:09 pm #

    Thanks for such an informative post. I definitely need to check into the Kumato tomato. I always learn something from you.

    Like

  3. Reena March 9, 2013 at 3:53 pm #

    I always wondered about kumatos and how they seem to have made a sudden appearance at my grocery store! Thanks for the info and I am def going to try your salad recipe!

    Like

    • Marcella Rousseau March 9, 2013 at 3:57 pm #

      Thank you for commenting! Enjoy your salad! Let me know how it turned out : – )

      Like

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