You can read a little more about them here if you’re not familiar, and prefer to learn about them before you try them.
Kumato tomatoes are delicious! I love them in salads, on tuna sandwiches, on bagels with garlic and herb cream cheese, and in this quiche. Really, I haven’t found a way I don’t like them. Don’t worry, if you don’t have Kumato tomatoes you can substitute Roma tomatoes in this recipe.
Kumato Tomato Quiche
1 prepared pie crust
2 garlic cloves, pressed
1 onion, thinly sliced
1 tsp olive oil
½ cup shredded Parmesan cheese
3/4 cup cottage cheese
1/4 cup half and half
1 tsp basil, plus a little more for sprinkling
½ tsp oregano, plus a little more for sprinkling
Salt & pepper to taste
2 - 3 Kumato tomatoes, thinly sliced, OR Roma tomatoes, thinly sliced
Heat the olive oil in a small frying pan, over medium heat, and saute the onion, with the garlic, and a little salt, just until the onions begin to brown. Remove from heat, and allow to cool.
In a large mixing bowl, beat the eggs, and stir in the cheeses, half & half, basil, oregano, and salt and pepper to taste.
Spread the pie crust into a pie dish, and lightly sprinkle with some basil and oregano.
Once the onions have cooled completely, stir them into the egg mixture. If you add hot onions to the egg mixture you will end up with a really gross partially scrambled egg concoction, so make sure they’re cool before you add them.
Pour the egg/onion mixture into the pie crust.
Top with the tomato slices.
Bake in a 350 degree oven for about 50 - 60 minutes, until set through. Test the middle with a small knife or toothpick to make sure it comes out clean.
Have you tried Kumato tomatoes? What is your favorite kind of tomato?