Mini-Kumato® ‘Carpaccio’ with orange juice vinaigrette and watermelon
20 Mini-Kumato® tomatoes (or 8 big Kumato’s®)
1 dl fresh orange juice
1 tbsp red wine vuinegar
2 tbsp honey
2 tbsp extra virgin olive oil
Slice the Mini-Kumato® tomatoes very thinly and arrange them on a plate like a ‘carpaccio’.
Cut the melon in even thin slices as the tomato or turn small balls with a special melon scoop. Arrange the melon over the tomato carpaccio.
Mix all the ingredients for the vinaigrette together en drizzle over the carpaccio.
*Serve this dish natural as a starter or in combination with smoked salmon and green salad.
Mini-Kumato® Salad with Gorgonzola, avocado, roquette, balsamico reduction and olive oil
1 dl Balsamico vinegar
1 hass avocado
2 tbsp sour cream
12 Mini Kumato’s® (or 4 big Kumato’s)
100 g Gorgonzola
1 small bunch roquette
4 tbsp extra virgin olive oil
Reduce the balsamico vinegar on low heat and simmer until it has reduced by half (like a syrup). Set aside and allow to cool.
Remove skin and stone from the avocado. Puree the avocado with a fork and mix with sour cream, season with salt and pepper.
Cut each tomato in 8 parts, arrange over a plate.
Crumble the gorgonzola in small pieces and divide over the tomato.
Arrange the avocado with a spoon in the middle.
Drizzle the Balsamic reduction and olive oil around the salad and dress with roquette.
*Very nice with roasted garlic bread.
Grilled Mini-Kumato® with warm honey
Kumatos are puréed first. When you try out this recipe for the first time, you’ll probably wonder how this will ever become clear juice. By draining the tomatoes into a towel, the juice is extracted drop by drop.
The result: a sparkling beverage with a pure tomato taste.
Serve chilled in a champagne flute as surprise of great taste.
16 Mini-Kumato® tomatoes (or 8 big Kumato’s® )
5 tbsp extra virgin olive oil
1 tbsp of dried thyme
1 garlic clove, finely chopped
3-4 tbsp honey (naar smaak)
1 small handful of watercress or arugula
Preheat the oven to 200°C.
Halve the tomatoes and place them in an oiled oven dish, base up.
Mix 4 tbsp olive oil with the thyme and 1 finely chopped clove of garlic. Sprinkle over the tomatoes and gently rub into the flesh.
Roast the tomatoes for approx. 20-25 min in the oven until they start to sizzle and the edges are slightly coloured. Remove from the oven dish onto a plate; add honey to the juices in the oven dish and heat. Scoop the honey into a sieve, spread over the tomatoes, and add some watercress or arugula.
Mini-Kumato® ‘Champagne’ as clear and white as champagne
2 kg Mini-Kumato® tomatoes
1 tbsp vanilla vinegar
2 tbsp sugar (depending on the sweetness of the tomatoes)
Salt to taste
1 tsp of Worcestershire sauce
Half a teaspoon of Tabasco
1 small handful of fresh basil leaves
1 small handful of fresh tarragon leaves
Halve the tomatoes; remove the crown and the seeds.
Chop up into small pieces.
Puree the tomatoes with the vanilla vinegar and the remaining ingredients in a food processor, or use a hand blender, until you obtain a fine pulp.
Place a large sieve, with two humid kitchen towels or cloths inside, above a glass or stainless steel bowl.
Scoop the tomato puree into the cloth, fold the cloth and press slightly. Let the pulp drain in the refrigerator for at least 6 hours.
You will see the leftovers, which resemble tomato puree, in the cloth, which you can use for another dish or even as a sauce.
The tomato juice can be kept for at least five days.
Store in your refrigerator.
To serve as a alcohol-free drink…very surprising.
Oven roasted Mini-Kumato® with fresh herbs
16 Mini-Kumato® tomatoes (or 8 big Kumato’s®)
4 bay leaves, halved
4 stalks of fresh thyme
4 cloves of garlic, in strips, green core removed
4 tbsp Balsamic or sherry vinegar
4 tbsp olive oil, extra virgin
1 tbsp cane sugar
1 tbsp coarse sea salt
Freshly ground black pepper
Preheat the oven to 160°C.
Cut a cross halfway into the top of each tomato and place them in an oven dish.
Stuff the tomatoes with bay leaves, thyme and garlic.
Sprinkle balsamic vinegar and olive oil, some sugar, coarse sea salt and some freshly ground black pepper onto the tomatoes.
Place in the oven for 10-15 minutes or until warm and soft, yet somewhat firm to the touch.
Remove the bay leaves and the thyme from the tomatoes, serve warm, with some mixed leaf greens.
Add 1 tbsp of Balsamic vinegar and 2 tbsp of olive oil to the juice in the oven dish, and you will have a fantastic dressing for your green salad.
*Lovely in combination with crumbled young goatcheese and Parmaham