i say kumato, you say tomato

Kumato tomatoes

I discovered these brown tomatoes at Trader Joe’s the other day. They are called Kumato tomatoes and they have an unusual brownish-reddish appearance. They are firm, juicy tomatoes that are sweeter than traditional tomatoes. The label says that they are distributed and sold exclusively by Trader Joe’s. I was originally drawn to its unusual color and I thought it would make for a unique presentation in a Caprese salad or a bruschetta.

Chris and I have been cooking from scratch lately and we came up with a decidedly un-Fourth of July dinner, using the newly discovered Kumatos – roasted tomato and basil pasta and rosemary-olive bread. Chris made the fresh angel hair pasta and we collaborated on the sauce. I roasted the Kumatos in the oven in olive oil with a little balsamic vinegar and garlic for about 15 minutes. I transferred it to a sauce pan with more olive oil and garlic and added red pepper flakes, parmesan cheese, basil, and salt and pepper.

As Chris was draining the pasta, he saved some of the pasta water so I could add it to the simmering sauce. The starchy water and the olive oil simmered together, forming the base for the sauce. When the sauce was almost done, I added the pasta and mixed it to coat the pasta evenly with the slightly thickened tomato sauce. I seasoned generously with salt and pepper and garnished with more cheese and basil.

For the bread, I made french baguettes again, but this time added rosemary and diced Kalamata olives. From start to finish, it took a few hours to make dinner, but result was a simple and deliciously satisfying meal we enjoyed making together. It was a lovely way to end the holiday weekend.

Pasta with Kumato Tomato Sauce

© Daisy’s World. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.

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my edible garden

As you can probably guess, I’m obsessed with gardening at the moment.  I’ve been enjoying my flower garden for the last month so now I turned my attention to my edible garden.   I like the convenience of growing and cooking with fresh herbs.  They grow with little care and attention.  However, I’ve neglected them for the last year and I needed a herb garden makeover.  The rosemary, oregano, and lemon thyme were repotted to plastic containers and moved to the corner alongside my beloved meyer lemon tree.  The pineapple sage was saved from the chopping block and repotted since I couldn’t part with the sweet scent of its leaves.  Plus during the summer, it has lots of little red flowers.   I added a small cilantro plant and some chives.  This year, I am also trying my hand at growing jalapeño peppers and two varieties of tomatoes – Sweet 100s and Yellow Pears.  If everything goes well, I should be able to start harvesting tomatoes in late July through the fall.
Could this be the beginning of my own locavore movement?  At least, I have the makings of some fresh organic salsa with the jalapeños, cilantro, and tomatoes.

Meyer Lemon

I’ve had this meyer lemon tree for about 5 years.  The first couple of years, it produced about 10-15 lemons total.  Once I started to apply some citrus food, it was happy and started to produce more and more fruit.  I’ve harvested about 75 lemons from each of the past few growing seasons.  I juice the lemons and store them in one-cup increments in a ziploc bag in the freezer.  It’s never been easier to make lemon curd and lemon bars.

Jalapeño Peppers

I planted a six-pack flat of jalapeño peppers I bought at Lowe’s for $1.98.  I wasn’t sure how this endeavor would turn out as the tall, gangly seedlings were barely able to stand on its own.  Now, four weeks later, I can see some buds forming.  I hope it develops into actual edible peppers.

Tomato

It looks a little silly to put a big huge cage over two little itty bitty tomato plants, but hopefully they’ll just shoot up and bear little clusters of edible fruit in a couple of months.  It’s so exciting to grow my own tomatoes instead of buying mealy tasteless ones from the grocery store.  I read online that growing basil next to tomatoes makes it taste better, although it was unclear if the article was referring to the tomatoes or the basil.  I think I need to make another trip to Lowe’s for basil.

© Daisy’s World. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.