Kumato Tomatoes Stuffed with Beef, Fresh Herbs, Pine Nuts and Dried Currants

I am a big fan of tomatoes, in any shape or form, and I’m always looking for new varieties. With fresh summer tomatoes gone by now, the next option is to check which hothouse tomatoes are available at the store. When I saw the brownish-dark red Kumato tomatoes, I had to give them a try.
I later learned that they are a hybrid from Spain, have firm texture and sweet, juicy taste. I used them a couple of times in salads, combined with other types of tomatoes and vegetables, where they added their special color and flavor.
I then decided to use them in a cooked dish, and came up with the dish you have here. The tomatoes were very easy to scoop and stuff, and kept their shape nicely, though unfortunately, they lost most of their interesting color while cooking. The stuffing, with fresh herbs, pine nuts and dried currants, complemented their sweetish flavor beautifully.
As I ended up with more stuffing than I could use with the few tomatoes I’ve had, I rolled the rest of it into small meatballs, and cooked them along with the stuffed tomatoes. The dish was tasty and hearty, though not heavy at all. Try it and enjoy.

Notes:
* If you can’t get Kumato tomatoes, any medium size firm tomatoes can be used instead.
* Since the Kumato are not as acidic as most tomatoes, there was no need to add a bit of sugar to the sauce. However, if you use any other type, adjust the flavors accordingly.

Makes: 6-8
Prep time: 30 minutes
Cooking time: 20 minutes
Braising time: 40 minutes

Ingredients:
6 Kumato tomatoes (see notes)
1 medium white onion
1 Tbs olive oil
½ tsp salt
¼ tsp freshly ground four peppers mix
¼ jalapeno, deseeded, sliced
½ cup light beef or chicken stock
For the stuffing:
10.5 oz (300 grams) beef chuck, cut into small cubes
A handful of parsley leaves
A handful of mint leaves
1 tsp salt
½ tsp freshly ground four peppers mix
1 Tbs olive oil
1 Tbs breadcrumbs
1 Tbs pine nuts
1 Tbs dried currants

1. Cut off the tomatoes tops, and scoop out the pulp and seeds. Keep it for the sauce.
2. Chop half of the onion roughly, and place in a large pan. Add the tomatoes scrapes, olive oil, salt and pepper and mix. Place over medium-high heat and cook, mixing occasionally, for 10 minutes. Add the jalapeño and mix. Taste and adjust seasoning if needed. Keep in a warm place.

3. Place the remaining half onion in a small food processor, fitted with the metal blade. Add the meat, parsley, mint, salt, pepper, olive oil and bread crumbs and chop coarsely together. Transfer to a medium bowl, and add the pine nuts and dried currants. Mix well.

4. Stuff the tomatoes with half of the mixture, and create small meatballs with the rest.

5. Place the stuffed tomatoes and meatballs on top of the sauce in the pan. Add the stock, cover the pan and place over medium-high heat. Bring to a boil, reduce the heat to medium, and cook for 15 minutes.
6. Meanwhile, preheat the oven to 250F (120C). Place the covered pan in it and braise for 40 minutes. Uncover the pan and place under the broiler for 2-3 minutes (if you don’t have a broiler, you can skip this step). Serve warm, with white rice.

53 thoughts on “Kumato Tomatoes Stuffed with Beef, Fresh Herbs, Pine Nuts and Dried Currants

  1. Veena S. says:

    Love the idea of adding currants or dried fruit to make it interesting recipe and flavour.
    For another stuffing – I’d like to share my 80 yr. old mother’s recipe. ( boiled peas, rice and grated fresh coconut). Add necessary spice mix, chilli and salt. It used to be extremely popular at her ladies parties.
    Maybe I should make it soon and keep you informed:)

    Liked by 1 person

  2. Ron says:

    This looks wonderfully tasty and what a great use of Kumato tomatoes. We get them from time to time in our market and I always get them when available. But I’ve never cooked with them.
    As they’re on the sweeter side you’ve got a perfect idea. A “must try” recipe as soon as I see them again in the market.

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Ron, I’m glad you liked the recipe. I was quite pleased with how the cooked Kumato turned out, though have to admit they’re not on the level of summer tomatoes. But it’s still great to have this option for winter time. :)

      Like

  3. Loretta says:

    Just lovely Ronit. Reading through the recipe, I had to be transported back to a post I put up when my mother in law passed away. She always loved making stuffed tomatoes. She made them with ground turkey or beef, but hers were without a gravy. I do make them from time to time, but it is quite labor intensive getting the tomatoes ready and cooking the meat separately. Love your recipe as well, will definitely have to give it a try.

    Liked by 1 person

  4. nahdalaskitchen says:

    Mmmmh! Fantastic recipe~! We just had to doscover that the Kumatos available here at the moment are on the very bland side of things, so I’m going to have to save this one for a couple of weeks… or use the incredibly tasty oxheart tomatoes my usual greens vendor is only giving away to a select group of customers whose recipe-plans he agrees with these days :D I’m pretty sure he’ll love your recipe and give me the goodies~

    Liked by 1 person

  5. bakingintheburbs says:

    Hi! I wanted to let you know that I have nominated you for the Sunshine Bloggers Award, which technically means you have received the award. If you choose to participate please find the directions at https://bakingintheburbs.net/2019/01/18/sunshine-blogger-award/ If you choose not to participate, that’s ok. I fully understand. I just want you to know how much I adore your blog! You deserve an award!Congratulations!

    Liked by 1 person

  6. Donna says:

    I am making my shopping list now for this recipe, do you think ground beef would work, and what would it be like to leave out any spicy peppers as I can’t eat them? I can’t wait to make this!

    Liked by 1 person

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