Kumato (brown) tomatoes

A tomato variety with a dark brown-green skin and reddish juicy flesh, firm, with a rich sweet-sour taste, fresh in salads, bruschetta and with mozzarella.

Kumato (brown) tomatoes are a tomato variety with an unusual dark brown-green, almost burgundy skin and reddish juicy flesh, firm, with a higher content of sugars and acids that gives a rich sweet-sour taste and a light fruity note. They are eaten fresh in salads, bruschetta and tartlets, sliced with mozzarella and rocket, baked, added to sauces, salsa and served with cheese and olive oil.

Recipes with this ingredient

Potato and seafood saladEuropean cuisine | Salads

This salad with potatoes and seafood is a true gastronomic masterpiece, combining the simplicity of rustic cuisine with the sophistication of marine delicacies. European traditions blend here with a modern approach to flavor contrasts. Tender mini potatoes, roasted to a golden crust, take on the rich aroma of garlic and butter. Paired with juicy tomatoes, fresh salad leaves, and tangy olives, it serves as a magnificent base for the dish's star – the seafood cocktail. The dressing with hints of citrus freshness and soy and fish sauces adds refinement and a light spiciness to the salad. Such a salad is perfect for a light dinner or as an elegant appetizer on a festive table, impressing with its balance of flavors and aromas.

Salad with farm chicken, couscous and Uzbek tomatoesEuropean cuisine | Salads

Recipe from Denis Sobolev, chef of the restaurant "XVII".

Light and quick salad with shrimpsAuthor's cuisine | Salads

This light and quick shrimp salad is a true embodiment of freshness and elegance. Tender, slightly sautéed shrimp combine with crispy chard and arugula leaves, creating a harmonious duet of sea flavor and greens. Sweet Kumato tomatoes add juiciness, while pine nuts provide a light nutty note. The composition is completed by aromatic hard cheese that blends smoothly with olive oil and balsamic sauce. This dish is perfect as a light dinner or an exquisite appetizer for a festive table. Its preparation does not require complex culinary techniques, but the result consistently delights: a bright, tasty, and refined salad worthy of the attention of the most discerning gourmets.

Seafood and Potato SaladPan-Asian cuisine | Salads

This exquisite seafood and potato salad is a true embodiment of the harmonious flavors of Pan-Asian cuisine. The combination of crispy garlic-fried potatoes, fresh salad mix, juicy tomatoes, and tender seafood creates a rich texture and depth of flavor. Olives add a touch of zest, while the dressing made from olive oil, soy and fish sauces, lemon juice, and Tabasco gives the dish a light tanginess and subtle spiciness. This salad makes a wonderful choice for a light dinner or festive table; it refreshes, is nutritious, and delights with its refined balance of ingredients. Pan-Asian traditions lend elegance and versatility to this dish, allowing it to be enjoyed as a standalone meal or as a side to the main course.