While shopping recently in Wegmans, I picked up a package with an unusual looking tomato called Kumato. Typically dark brown in color, it is nicknamed a "black" tomato. It is grown mostly in Europe and was introduced in Australia a few years ago. It was not until very recently that Kumato tomatoes started to be imported to North America.
Kumato tomatoes have a firm texture but extremely juicy inside and also are much sweeter than regular tomatoes. A simple Caprese salad that I made with these flavorful tomatoes may have been the best I've ever had. Kumato tomatoes are also wonderful cooked. Today, I would like to share these delightful Kumato tomato tarts with caramelized onions, Thai basil, and Gorgonzola.
Ingredients: (4 servings)
1 tablespoon butter
1/4 cup onions, coarsely chopped
1 puff pastry sheet
2-3 Kumato tomatoes
2 tablespoons Thai basil
About 4 tablespoons Gorgonzola, crumbled
Directions:
Pre-heat the oven to 400°F. In a skillet, heat butter until melted, add onions and saute until the onions are translucent, stirring, for about 1-2 minutes.
Roll out the puff pastry and cut into 4 squares. Arrange on a baking sheet lined with parchment paper. Bake for 3 minutes then take out of the oven. Top with 4 slices of tomatoes and sprinkle with caramelized onions, Thai basil, and Gorgonzola. Bake for 12 minutes or until the cheese melt and the crust edges are golden.
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I would like to thank C.G. The Foodie at Uncovering Food for the Hard Working Blogger Award and Nath at Eats Time with Nath for Best Blog Award and A Lovely Blog Award.
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