Smoky Shrimp Stuffed Kumato

My gardening skills are weak, mostly because I can’t leave things alone. I am forever picking the pea pods, cherry tomatoes, or basil to nibble, leaving very little for a decent harvest.

Few things taste better than a sun-warmed, vine-ripened tomato. But what is a Kumato?  I’ve never seen seeds for sale, and have only spotted them recently at Trader Joes. They look like the purple tomatoes I used to grow. Kumato originated in Spain, and seeds are only sold to licensed growers.

Here is my humble opinion: a Kumato tastes like a delicious, old-fashioned tomato. End of opinion.

Since we were eating this as an entrée – with fork and knife – I chose to leave the yummy insides intact. If you plan on using these as appetizers you might want to use a serrated grapefruit spoon to scoop the seeds and such out of the Kumato.

Preheat the oven to 375 degrees.

Cut each Kumato (or tomato) in half, and drain upside down on a paper towel for about 10 minutes.

Thaw the shrimp, pull off the tails, chop, and drain on another paper towel, squeezing out most of the moisture.

Chop the herbs, bread, garlic, and cheese. I used a very smoky gouda for this, partly for the smoked flavour, and partly because it doesn’t melt well. I like the little cubes of cheese to remain intact. The bread was gluten free sundried tomato and rosemary, cut into tiny cubes.

Heat the oil in a small pan, and melt the butter into it. Toss in the bread, herbs, and garlic and toast for 3-5 minutes.

Mix together the cheese and shrimp.

Put the Kumato halves on a baking pan lined with parchment paper. Press the shrimp and cheese mixture onto each half, and top with the bread and herbs. It makes a bit of a mess, but the parchment paper makes clean up simple.

Bake for 20 minutes. Sprinkle with salt and pepper to taste.

Smoky Shrimp Stuffed Kumato

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5 from 1 review

• Author: Carlotta
• Total Time: 30 mins
• Yield: 2-6 1x

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Ingredients

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• 6 Kumato, or medium sized tomatoes
• 6 ounces cooked shrimp, thawed with tails removed
• 1/4 cup bread crumbs or cubes
• 1/4 cup smoked gouda cheese, cut into tiny cubes
• 3 cloves garlic, minced
• 2 Tbsp fresh sage, finely chopped
• 1 Tbsp fresh thyme, removed from stems
• 1 Tbsp olive oil
• 1 Tbsp butter
• Salt and pepper to taste

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Instructions

1. Preheat oven to 375 degrees
2. Cut each Kumato in half, and allow to drain cut-side down on paper towels
3. Chop thawed and de-tailed shrimp and drain on paper towels, squeezing to remove moisture
4. Heat oil in a small pan over medium-low heat, then melt the butter into the hot oil
5. Add the bread cubes, minced garlic, and chopped herbs to the pan, toasting for 3-5 minutes
6. Mix together the cheese cubes and chopped shrimp
7. Place the Kumato halves onto a parchment paper lined baking sheet
8. Divide the shrimp and cheese mixture, pressing into the top of each half, then sprinkle with the bread and herb mixture
9. Bake at 375 degrees for 20 minutes
10. Season with salt and pepper to taste before serving

• Prep Time: 10 mins
• Cook Time: 20 mins

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