Kumato, Olive and Eggplant Bruschetta

Kumato, Olive and Eggplant Bruschetta

Kumato, Olive and Eggplant Bruschetta

Makes: 8
Prep time: 5 minutes
Cook time: 5 minutes

Ingredients
4 x 500g kumato tomatoes, quartered
100g char-grilled eggplant, chopped
50g pitted kalamata olives, chopped
50g stuffed green olives, chopped
8 thick slices wood-fired bread
1 large garlic clove, halved
2/3 cup eggplant dip
2 tbs extra virgin olive oil
Salt & freshly ground black pepper

Method
Discard the seeds from the kumato® tomatoes, dice the flesh and place into a bowl. Add the eggplant and olives, toss gently to combine.
Preheat grill on medium-high heat. Grill both sides of bread until toasted. While hot, rub 1 side of each piece of toasted bread with the cut side of the garlic.
Spread the eggplant dip over the bruschetta, top with kumato® mixture. Season with salt & pepper and drizzle with olive oil. Serve.
Tip: You can replace eggplant and olive with red onion and basil leaves for extra flavour.

A brown tomato? No, it's a Kumato

You say tomato, I say Kumato®. But what exactly is this tomato adding new colour to salads across Australia?

A Kumato® is a unique variety of tomato that is extremely sweet and has a strong distinctive taste that changes as the tomato moves from green to brown to dark red. Available all year round and delicious at each stage of its life, the Kumato® is ideal for all the same uses as a regular tomato.

Originated in Europe, the Kumato® was developed through a natural crossing of a wild and domestic tomato. Bursting with goodness, they are low in acid and boast high levels of Vitamin C, Vitamin A, iron, calcium and lycopene.

When to eat the Kumato® depends on flavour preference and its usage.

Green – firm, flavourful and slices beautifully. Perfect for salads and sandwiches.
Brown with hints of green - dubbed its ideal eating stage with a more robust flavour. Ideal for stuffing, pan roasting, sauces, chutneys and soups.
Deep brown and dark red – soft, juicy and a mild flavour. Best for cooking.

Like regular tomatoes, the Kumato® is best stored at room temperature. Once fully ripe (dark red), they can be refrigerated for up to two days, but should be brought to room temperature before eating for the best flavour.

Kumato® grower Andrew Potter, who produces 450,000kg of Kumato® tomatoes each year, says interest in the fruit is growing steadily.

"Australians enjoy the unique taste and colour changes of the Kumato®. They are less acidic than your standard tomato, so they taste sweeter," he said.

"Kumato® tomatoes are available from mid-August to late-May. We always have a number of people impatient to see them return to supermarket shelves, so Aussies clearly appreciate the Kumato's unique flavour!"

Michael Simonetta, CEO of Perfection Fresh says the growing popularity of the Kumato® reflects Australians' expanding culinary know-how.

"Largely thanks to cooking shows, Australians love experimenting with foods in the kitchen, and more and more are choosing different, more exciting produce like Kumato® tomatoes to use in their home cooking. It adds a little something fancy to a dish with some beautiful flavours."

The Kumato® is exclusive to Perfection Fresh, grown in Victoria and South Australia and available in most leading supermarkets and grocers.




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