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.