Have you ever seen them before? Surely they must have caught your attention, the kumato dark tomatoes. I actually mistook them for round peppers, but by observing the stem, you can tell they are tomatoes. The taste of kumato dark tomatoes is very intense. Having a father who was a farmer and grew his own garden with tomatoes, tasting a kumato brought back the same emotion. The remarkable flavor and the aroma you smell when the tomatoes are freshly picked.
- Cuisine: Italian
Tools
- Tray
Preparation
In addition to the taste, I noticed that they have more pulp and a thicker skin compared to other tomatoes. Even though the skin is thicker, they are pleasant to eat and do not cause chewing problems. I conducted my little research on Google because I like to be informed about what I eat, and I found many interesting things. Now I know they are called “kumato” tomatoes.
Their origins are from between Mexico and Peru. They are described as a cure-all. They are very rich in vitamins and antioxidants. They help keep the skin young and hydrated. Now they are also grown in Italy, in Sicily, and maybe due to the climate, their appearance is dark; in fact, some also call them black tomatoes. However, inside they are red and juicy.
How to try them? I asked myself: As a first test, I preferred making a nice fresh salad. I washed them, sliced them into rounds, and dressed them with a drizzle of extra virgin olive oil, and oregano which we in Puglia use a lot to flavor food. Basil and fresh cucumber go well in this salad with the kumato dark tomatoes. I think I will also try them with raw pasta, sauce, and even for pizza, in short, in Italian dishes where we normally appreciate tomatoes.
Kumato Dark Tomatoes
Kumato dark tomatoes, in conclusion, come from a cross-pollination that I would say is happily successful. 🙂 Come take a peek on Pinterest by The Cook Who Recovers
