Tuesday, April 3, 2012

Baked Stuffed Kumatoes - for a Sumptuous Sunday Brunch

Kumato = Brown Tomato ?? , yeah almost... as per wikipedia Kumato is a trade name given to the variety of tomato developed in Spain. It is a green to reddish brown, and sweeter than typical tomatoes. I have always had Kumatoes in varios salad forms. This time I thought of using this stuffed tomato recipe from allrecipes.com to do something different, stuff my Kumatoes with couscous. The recipe is simple, fun, full of flavors & very nutritious. So lets see how we go about stuffing & baking my Kumatoes.

Love these Brown Beauties

Ingredients: -
4 medium Kumatoes
1 vegetable broth
1/4 cup freshly chopped tomatoes.
1 cup couscous
1/4 cup Shredded Mozzarella cheese
1/4 cup Shredded Cheddar Cheese (for topping)
1/4 cup chopped fresh basil or Spinach
1 tablespoon minced fresh mint leaves
1/4 teaspoon ground black pepper
Salt to Taste


Directions: -
Preheat oven to 375 degrees F.
Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. 
Invert the Kumato shells on paper towels to drain.
In a small saucepan, bring the veggie broth and tomatoes to a boil. 
Remove the saucepan from heat and stir in the couscous. 
Cover and let stand for 5 minutes.
Stir in the mozzarella cheese, basil, mint and pepper. 
Place the Kumato shells in an 11x7 inch baking dish. 
Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells.
Top with some shredded cheddar cheese.
Bake at 375 degrees F for 30-35 minutes or until heated through.


Flavors were yummm & texture of the filling was great, cheese topping perfectly complemented the textured filling.

Loved the way this melted cheese is oozing out !!!

All my Kumatoes disappeared quick, definitely made the Sunday Brunch-eon effort worthwhile.
Hope you liked the recipe & will give it a try.
And yes, dont forget to tell me how you did !!!

Cheers, Sonia




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