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Weitere Rezeptideen

Kumato® Tomato and Blue Cheese Tart
Thinly sliced Kumato® tomatoes layered with Cabrelas Blue Cheese and caramelized shallots and baked in a flakey, buttery pastry shell and served with a quince compote.
Poached Striped Bass in a Kumato® Tomato-Saffron Broth
Lightly poached wild striped Bas with marinated and grilled fennel and served atop creamy rosemary plenta and rich Kumato®-Saffron broth.
Seafood Rissotto, Olive Oil Poached Kumato® Tomatoes, and Parmesan Crisp
Creamy lobster, calamari, and monk fish rissotto with whole slowly poached Kumato® tomatoes, basil oil and crispy parmesan-black pepper crackers.

Lemon Basil Ricotta Ravioli with Kumato® Tomato Fondue and Grilled Artichokes
Tender chicken broth poached ricotta ravioli, surrounded by a simmered Kumato® tomato sauce and olive oil and herb marinated grilled artichokes.

Choppped Baja Lobster Salad with Kumato® Tomatoes and cilantro lime Dressing
Ripe Kumato® Tomatoes stuffed with a salad of chopped grilled lobster, corn, pasilla chilies, scallions, chayote dressed in a creamy cilantrolime dressing.

Hickory Smoked Kumato® Tomato, Portobello and Filet mignon Brochettes
Stalks of fresh rosemary studded with Kumato® Tomato wedges, plump Portobello mushroom caps and tender filet mignon. Served with pomegranate molasses and pimenton.

Indian Spiced Roasted Chicken, Pickled Kumato® Tomatoes, a Cashew Basmati Rice
Twenty spice mixture rubbed chicken, cumin-mustard seed and ginger pickled Kumato® tomatoes with a fragant toasted cashew Basmati pilaf.

Puttanesca Kumato® Tomato and Tuna Power
Layers of thinly sliced Kumato® tomatoes, fresh Blue Fin Tuna marinated white anchovies drizzled with kalamata olive paste and caper oluve oil.

Salmon and Kumato® Tomato in Parchment Pillow
Kumato® tomatoesSlices of salmon ang Kumato® tomatoes, tossed with oregano pesto, wrapped in parchment paper with zucchini, baked until puffed and opened tableside.