Kumato Caprese Salad #Recipe

May 4, 2012 - Culinary Art - Tagged: - 5 comments

Kumato Caprese

Every week we like to discover new ingredients. I am indeed that crazy lady letting my small kids smell every ingredient in the store, and I’m PROUD of it! This week we discovered the Kumato, a dark brown tomato!

 

Kumato, the brown tomato

I was partially grossed out but even more so intrigued. What would the taste difference be? So we decided to go ultra simple with our recipe so we could find out! A Caprese salad is one of my absolute favorites. The flavor from simple fresh ingredients is more powerful than any culinary technique, and with tomatoes and basil fresh from the garden every year, this recipe is an elegant MUST HAVE!!!

 

Ingredients:

  • Tomatoes (Your choice but make them fresh and pretty!)
  • Fresh mozzarella cheese
  • Fresh basil
  • 1/4 c olive oil
  • 2 cloves garlic
  • salt and pepper
  • balsamic vinegar
***Shortcut***

Although there is no substitute for oven roasted, a quick soften on a fresh garlic clove begins to develop the natural sugars and DOES change the flavor. Take your two unpeeled garlic cloves and wrap in plastic wrap completely. Microwave for two minutes and set aside for a little bit to steam and cool.

 

Then blend a big handful of basil with your softened garlic, salt and pepper and slowly add oil. Congrats! You just made pesto, and can arrange and pretty up your presentation the way you’d like!

 

 

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