Kumato Tomato (Holland) - 荷兰黑番茄

Flavour & Texture: Richer and more complex than a standard red tomato — the flavour opens with sweetness, moves through a savoury umami middle, and finishes with a subtle earthy bitterness that lingers pleasantly. The flesh is dense and juicy without being watery, with a thicker skin that holds its structure well under heat. The deep mahogany-green colour is entirely natural and intensifies when cooked.

How to Use: 

• 🍳Pan-roasted whole — Blister in a dry cast iron pan until the skin chars at the shoulders. The contrast between the caramelised exterior and the jammy, sweet interior is extraordinary. Finish with good salt and basil.
• 🥗Raw in salads — Slice thickly and serve with burrata, toasted walnuts and a sherry vinegar dressing. Their colour against white cheese is dramatic; their flavour complexity rewards a simple plate.
• 🍝Slow pasta sauce — Their depth and low water content make a sauce that tastes slow-cooked in a fraction of the time. Add garlic, olive oil and little else — the tomato does the work.
• 🫙Gazpacho — Their natural sweetness and body produce a gazpacho with more character than standard varieties. Blend with roasted red pepper and a splash of sherry for a restaurant-quality result.

Pro Tip: The skin is thicker than most tomatoes — worth scoring with a shallow cross before blanching if you want to peel them. For raw applications, don't. The skin adds structure and a pleasant chew.

Storage: Store at room temperature, stem side down, away from direct sunlight. Never refrigerate before peak ripeness — cold arrests the flavour development. Use within 4–5 days of purchase.