Pittwater Life September 2020 Issue

Food Life
Pick of the Month:
Food Life
Kumato
umato’ is often referred
‘Kto as ‘black tomato’. It
originated in Europe and was
introduced to Australia in
2005.
The Kumato is a uniquely
coloured tomato that changes
from a bright green skin to
its ideal dark brown colour
when ripe. It is delicious at
all colour stages of its life.
Kumatos are sweeter than
regular tomatoes. They are
available in a range of sizes
including baby grape variety.
Here are some great ways to
utilize this vibrant produce:
Kumato bruschetta
Chargrill sliced sour dough.
Spread with a thick layer of
soft goats cheese then top
with wedges kumato and
basil leaves.
Season well with salt and
freshly ground black pepper.
Quick margarita
pizza
Brush one side of large flat
bread or pitta with garlic
oil, pan fry oil side down 1-2
minutes until light golden.
Remove to a tray cooked
side down.
Spread the top with basil
pesto. Top with sliced
Kumato, torn buffalo
mozzarella.
Drizzle with olive oil and
cook in hot oven 3-4 minutes
until cheese melted.
Scatter over freshly grated
parmesan and handful basil
leaves. Cut into wedges to
serve.
Slow-roasted
kumatos
Saute onion, garlic and
Moroccan spice until soft.
Stir in can brown lentils,
chopped green olives, toasted
flaked almonds, chopped
parsley and handful panko
crumbs. Season.
Cut a thin slice from the
top of Kumato, reserving
the tops. Use a teaspoon
to hollow out the Kumato
tomatoes. Discard pulp.
Fill the Kumato shells
with lentil filling. Place in a
baking dish. Return tops and
In Season
September
Bananas; Grapefruit;
Mandarins; Australian
Blood and Cara Cara
Oranges; Tangelos; Papaya,
Pineapples; Blueberries
and Strawberries. Also
broad and green Beans;
Beetroot; Cauliflower;
Carrots; Australian Garlic;
spring Onions; vineripened
Tomatoes and
fresh Peas.
drizzle with oil. Season.
Cook in 150°C fan forced
oven for 60 minutes or until
the Kumato are tender but
retain their shape.
76 SEPTEMBER 2020
The Local Voice Since 1991