A great deal of skill is involved in growing the Kumato, and only by using traditional techniques and natural methods can the color and flavor that are so characteristic of this tomato be achieved. The Kumato is delicious to use in Mediterranean dishes.

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The Kumato has its origins in the traditional Spanish cuisine of flavorful gazpachos, rich salads, paper-thin tomato carpaccios and, of course, tapas with drinks. Here too, the Kumato is served by many a (home) chef. And with good reason. The dark brown-golden green color gives the fruit a striking and almost exotic appearance. The intense and sweet flavor is so self-contained that the Kumato can completely carry a dish.