Kumato Tomato Health Benefits and Nutrition Facts

Kumato Tomato Health Benefits and Nutrition Facts

What are the health benefits of Kumato tomatoes?

Kumato tomatoes are a variety of oval-shaped heirloom tomatoes known for their sweet, low-acid flavor. They are rich in many nutrients and antioxidants that provide the following health benefits:

  • High in vitamin C – One Kumato tomato provides about 28% of the RDI for vitamin C, which supports immune function and collagen production.
  • Lycopene antioxidant – Kumatos contain reasonable amounts of lycopene, a carotenoid antioxidant that gives them their deep red color. Lycopene has been linked to lower risks of cancer and heart disease.
  • Potassium – With 292mg of potassium per tomato, Kumatos can help reduce blood pressure and the risk of stroke.
  • Vitamin A – Kumatos provides 18% of the RDI for vitamin A per tomato, supporting eye health.
  • Fiber – A good source of fiber that promotes digestive health and cholesterol reduction.
  • Vitamin K – Necessary for proper blood clotting and bone health.

So, in summary, eating Kumato tomatoes regularly can boost your intake of beneficial plant compounds and vitamins that enhance overall health and reduce disease risk.

What gives Kumato tomatoes their unique sweet taste?

There are a few reasons why Kumato tomatoes have a noticeably sweeter, richer flavor compared to conventional tomato varieties:

  • Low acidity – Kumatos have lower acidity and higher sugar content than regular tomatoes, giving them a sweetness that balances well with their rich umami taste.
  • Fewer pulp/gel sacs – Having fewer pulp and gel sacs in their flesh allows for a more condensed, concentrated flavor rather than wateriness.
  • Higher brix levels – Brix measures the sugar content of fruits and vegetables. Kumatos tend to have brix measurements between 7-10, while regular tomatoes are around 4-5.
  • Heirloom genetics – As an heirloom variety, Kumatos have not been bred for yield or shelf life like commercial hybrids. Their genetics optimize for flavor.
  • Vine ripening – Allowing Kumato tomatoes to fully vine ripen results in complex flavor development. If picked early, they will lack sweetness.
  • Growing conditions – Sunlight, temperature, and soil quality affect tomato flavor. Kumato producers optimize conditions for sweetness.

So, in summary, a combination of lower acidity, fewer pulp sacs, higher natural sugars, and optimized genetics/growing results in Kumato’s signature sweet flavor.

What are the main nutritional facts for Kumato tomatoes?

Here are the main nutritional facts for Kumato tomatoes per 100g serving:

  • Calories: 18
  • Carbs: 3.5g
  • Sugar: 2.5g
  • Fiber: 1.2g
  • Protein: 0.9g


  • Vitamin C: 28% RDI
  • Vitamin A: 18% RDI
  • Vitamin K: 12% RDI
  • Vitamin B6: 5% RDI
  • Folate: 5% RDI


  • Potassium: 7% RDI
  • Manganese: 5% RDI
  • Phosphorous: 4% RDI
  • Magnesium: 3% RDI


  • Lycopene: 4.8mg
  • Beta-carotene: 450μg

Kumato tomatoes are low in calories and rich in beneficial vitamins, minerals, antioxidants like lycopene, and fiber. They make for a very nutrient-dense, healthy addition to any diet.

How do Kumato tomatoes compare to other heirloom tomato varieties?

Compared to other famous heirloom tomatoes, Kumato tomatoes:

  • They are sweeter and have lower acidity than Brandywine, Cherokee Purple, Black Krim, etc.
  • They have thinner skin than Beefsteak but thicker than Cherokee Purple.
  • They have a juicier texture than Roma tomatoes.
  • Contains more lycopene than Green Zebra and Yellow Pear tomatoes.
  • They have a richer umami taste than blander tomatoes like Mortgage Lifters.
  • They are smaller and oval-shaped compared to big, round slicing tomatoes.
  • They have a darker interior color than Green Zebra or White Wonder tomatoes.

However, other heirlooms like Cherokee Purple and Brandywine contain more overall antioxidants. But none match Kumato’s sweet, low acidity flavor profile.

So, while not necessarily superior across all metrics, Kumatos stand out from other heirlooms for their lovely juice and condensed flavor, which makes them unique.

What are some common uses for Kumato tomatoes?

Here are some of the most popular ways to use sweet, tasty Kumato tomatoes:

  • Salads – Sliced Kumatos add sweetness and color to leafy, chopped pasta or fruit salads.
  • Skewers – Thread chunks of Kumato tomato on skewers with mozzarella, basil, shrimp, etc., for easy grilling.
  • Bruschetta – Dice and mix with olive oil, garlic, and basil to top Bruschetta.
  • Sauces – Use roasted or blended Kumatos to make sauces for pasta, pizza, and sandwiches.
  • Soups – Add diced or pureed Kumatos to minestrone, gazpacho, or tomato basil soup.
  • Kabobs – Spear Kumato chunks on kabobs with other vegetables, meat, or shrimp.
  • Sandwiches – Sliced Kumatos taste excellent on sandwiches and burgers for sweetness.
  • Roasting – Drizzle sliced Kumatos with olive oil and herbs and roast in the oven.
  • Salsas – Diced Kumatos work well in homemade tomato salsa recipes.

Kumato’s concentrated flavor and moist texture make them versatile for raw preparations, cooking, and sauces. Their sweetness balances savory ingredients.

How should Kumato tomatoes be stored?

To best preserve the freshness and flavor of Kumato tomatoes:

  • Do not refrigerate – Cold temperatures will ruin texture and flavor. Keep at room temp.
  • Keep stem on – Leaving stem intact prevents moisture loss and mold growth.
  • Store in a single layer – Stacking causes bruising and quicker spoilage. Spread out on the countertop.
  • Use within 2 weeks – Kumatos are perishable. Eat within 2 weeks for peak flavor and texture.
  • Check often for spoilage – Toss tomatoes if they are moldy, very soft, or leaking juice.
  • Keep away from sunlight – Direct sun exposure causes faster ripening and deterioration.
  • Do not store with ethylene producers – Fruits like bananas speed up ripening. Store Kumatos separately.
  • Allow to come to room temp before eating – Go from counter to plate for the best experience.

With proper storage, beautiful, ripe Kumato tomatoes will retain their signature sweet flavor and juicy texture for up to 2 weeks.

What causes white or pale patches on Kumato tomatoes?

There are a few possible reasons for white or pale patches on the skin of Kumato tomatoes:

  • Sunscald – Too much sun exposure can cause pale patches and dimples from burning or dehydration. Keep shaded.
  • Insufficient calcium – White patches on tomatoes can indicate a calcium deficiency in the soil. Fertilize with a calcium supplement.
  • Cool temperatures – Temperatures below 55°F (13°C) impair color development and cause whitish patches. Move to a warmer area.
  • Genetics – Heirlooms like Kumatos sometimes have inconsistent pigmentation and color. It’s a natural variation.
  • Age/overripeness – As tomatoes overripen, their skins become pale and translucent. Eat sooner.
  • Loss of skin integrity – A tomato’s skin structure breakdown can lead to pale, leaky patches. It may indicate an overripe or diseased tomato.

What is the best way to ripen Kumato tomatoes faster?

To accelerate the ripening of underripe Kumato tomatoes and maximize their flavor:

  • Move to a warm spot – A warmer environment between 70-85°F (21-29°C ) speeds up ripening.
  • Place in a paper bag – Enclosing tomatoes concentrates ethylene gas and moisture, quickly ripening them.
  • Add a ripe banana – Bananas give off high levels of ethylene, a natural plant hormone that initiates ripening.
  • Use an apple – Like bananas, the ethylene from a ripe apple can hasten tomato ripening.
  • Try a ripening agent – Commercial sprays containing ethylene are available to ripen tomatoes rapidly.
  • Prune away new growth – The plant focuses energy on existing tomatoes rather than new growth.
  • Wait on the vine – Given warmth and time, vine ripening produces the best flavor.
  • Bring indoors – If outdoors, temperature fluctuations slow ripening. Move tomatoes inside.

The most flavorful Kumatos develop slowly on the vine. However, the above tips can help finish ripping them for immediate use.

What are good companion plants for growing Kumato tomatoes?

Some innovative companion plantings to grow alongside Kumato tomato plants include:

  • Basil – Repels pests and improves growth. Kumato-basil combos enhance flavor.
  • Carrots – Carrots shade tomato roots while tomatoes repel carrot flies.
  • Marigolds – Deter pests like hornworms, nematodes, and even rabbits.
  • Asparagus – Asparagus offers shade for tomato roots. Tomatoes repel asparagus beetles.
  • Parsley – Improves tomato fragrance/flavor. Parsley tolerates shade from tomato plants.
  • Chives – Chives repel aphids from attacking tomatoes. Their flavors also complement.
  • Petunias – Pretty flowers repel tomato pests like beetles, mites, and worms.
  • Onions/garlic – Deter aphids and other tomato pests. Alliums enhance tomato flavor.
  • Chard/kale – Don’t compete for nutrients. Large greens provide tomato shade.

Companion plantings that deter pests, improve flavor, and offer shade benefits are ideal pairings with Kumato tomatoes in the garden.

Can you eat Kumato tomato skins?

Yes, the skins of Kumato tomatoes are entirely edible and do not need to be peeled. Leaving skins intact provides these benefits:

  • More fiber – The skin contains soluble and insoluble fiber for digestive health.
  • Increased nutrition – Tomato skins are concentrated sources of beneficial phytonutrients.
  • Better flavor – Peeling removes aromatic compounds responsible for flavor.
  • Improved texture – Skins add structural thickness and a satisfying chewiness when eaten.
  • Added color – Vibrant red and black hues come from pigments in the tomato skin.
  • Easier prep – No need to peel! Just rinse Kumatos and slice or dice with skins intact.
  • Longer lasting – Skins help keep moisture in sliced tomatoes instead of leaking out.

Tomato skins are not only edible but highly nutritious and help preserve texture and flavor. Kumato skins, in particular, add excellent color, bite, and sweetness.

No, Kumato and San Marzano tomatoes are completely different heirloom varieties and not closely related:

  • Origins – Kumato is from Spain. San Marzano is Italian.
  • Shape – Kumato is oval. San Marzano is long and pointed.
  • Size – Kumatos are smaller. San Marzanos get quite large.
  • Texture – Kumato is juicier. San Marzano is drier and meatier.
  • Flavor – Kumato is sweet with low acidity. San Marzano is more tart and acidic.
  • Uses – Kumatos eaten fresh. San Marzanos is used for cooking, sauces, and canning.
  • Seed cavity – Kumato has few seeds. San Marzano has abundant seed cavities.
  • Yield – San Marzanos produce higher yields. Kumatos lower yielding.

While both are prized heirloom tomatoes, Kumato and San Marzano have distinct appearances, flavors, textures, and uses in the kitchen. Their genetics and backgrounds differ.

Can dogs eat Kumato tomatoes?

Yes, dogs can safely eat Kumato tomatoes in moderation. Tomatoes are not toxic to dogs and provide beneficial nutrients like vitamin C and lycopene antioxidants. However, consider these precautions when feeding Kumato tomatoes to dogs:

  • Remove stems and seeds first, as these can be choke hazards.
  • Cut or mash tomatoes to make them easier to digest.
  • Feed tomatoes as an occasional treat, not a main meal.
  • Avoid giving dogs green, unripe tomatoes, which can cause digestive upset.
  • Introduce small amounts at first to check for allergies or sensitivity.
  • Opt for low-sodium canned tomatoes if tomato sauces or dishes are given.
  • Monitor for any diarrhea or vomiting, which may indicate intolerance.

In reasonable portions, ripe Kumato tomatoes can be a tasty and healthy snack that most dogs enjoy and tolerate just fine. Just take care regarding preparation, quantity, and monitoring your dog’s reaction.


Kumato tomatoes are a sweet, low-acid heirloom variety prized for their juicy texture and bold, rich flavor. Their nutrition includes beneficial antioxidants like lycopene, vitamins A, C, and K, potassium, and more.

Proper storage keeps Kumatos fresh for up to 2 weeks. Their versatility makes them suitable for many raw preparations, cooked dishes, and sauces.

While not closely related to other heirlooms like San Marzanos, Kumatos stands out as one of the tastiest tomato varieties to enjoy during peak season.

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