Kumato Tomatoes

Kumato 101 – What is a Kumato?


Kumato 101 – What is a Kumato?

About Kumato Tomatoes
A Kumato is a type of naturally bred tomato that ripens from the inside out and is edible in all stages of ripeness. It started as a wild tomato from the Almerian coast of Spain and was crossed with cultivated tomato varieties. The result was a green and brown tomato with more flavor. The size of a Kumato is smaller than an average tomato. Each one is round with a diameter of two to three inches and weighing three to four ounces. Kumato tomatoes also come in a small, cherry tomato size variety.

The Kumato was first sold in grocery stores in the UK on a test basis in 2004. A few years later, they were sent to the United States and Canada. Today, they are also found in Germany, France, Australia, and most of Europe. Brown grape tomatoes have also been found in the United States, and their flavor is sweeter than the larger Kumato.

For the record, Kumato tomatoes are not genetically modified. They were created by cross breeding assorted tomato varieties, which is a natural process.

Kumato tomatoes should be available year-round, although there may be gaps at times due to fluctuations in demand and transportation.

Nutritional Aspects
Kumato tomatoes are high in potassium, magnesium, manganese, and Vitamins A, C, and K. Their nutrient profile can make them effective in helping to reduce cholesterol levels and blood pressure. As with other tomatoes, Kumatoes are exceptionally high in lycopene, a powerful antioxidant being studied for its effects on cancer, heart health, Alzheimer’s disease, and degenerative eye diseases.

Kumato tomatoes have a flavor more like an heirloom tomato rather than that of a typical tomato found in today’s grocery stores. They are sweeter than many tomatoes commonly sold today because they have a higher sugar content. Yet, there is a hint of tartness, so they have a complex and robust flavor profile. The dark brown-red flesh is firm and juicy, while the brownish skin is firm.

The flavor of a Kumato tomato varies depending upon its stage of ripeness. They are edible and tasty during all stages of maturity. These tomatoes ripen from the inside out, and their color changes naturally from brownish-green to dark brown to a brownish-red. When they are brownish with a slight green overcast, they are at their best eating stage. At that point, they are juicy with a firm texture and have a higher fructose content than traditional red tomatoes. At that point they are very sweet and slightly tart, giving them a complex, succulent flavor. When they are dark brownish-red with no green on them, the flavor is mild and they are considered to be best for cooking at that stage.

How to Store Kumato Tomatoes
For best flavor, store Kumato tomatoes at room temperature. They should be placed in the refrigerator when they are very ripe or after they have been cut. Try to use them within several days of purchase, although they may be kept for up to two weeks after purchase.

Best Uses for Kumato Tomatoes
Kumato tomatoes are excellent for using fresh in salads or eaten on their own with olive oil and salt. They are an excellent tomato for a Caprese salad (tomatoes, mozzarella cheese, fresh basil, olive oil, and salt). They are also a great choice for any tomato-based recipe, cooked or fresh. Since they are usually vine-ripened and ready to be eaten when you buy them, they can be used right away.

Recipe Links
Kumato Omelet https://www.sunsetgrown.com/recipe/kumato-omelet/

Seared Tuna and Kumato Salad https://www.sunsetgrown.com/recipe/seared-tuna-and-kumato-salad/

Kumato and Chicken Sandwich https://www.sunsetgrown.com/recipe/kumato-and-chicken-sandwich/

Kumato Israeli Couscous Salad with Smoked Paprika Vinaigrette https://www.sunsetgrown.com/recipe/kumato-israeli-couscous-salad-with-smoked-paprika-vinaigrette/









About Judi

Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

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