Kumato Tomatoes ranges from dark green to a deep brownish-red colour when ripe. They are sweeter and have a stronger aroma than regular tomatoes. Just as versatile as their red cousins, kumatoes suit everything from sandwiches to soup.
This Kumato tomato and avocado toast with a homemade pistachio dukkah is your next go- to breakfast. It’s super easy, delicious and perfect on toasted sourdough.
Tip: The homemade dukkah will keep for 1 month in a clean airtight jar in the fridge.
Ingredients
- 2 large Kumato tomatoes
- 2 tbs extra virgin olive oil
- 1 tbs red wine vinegar
- 1/4 tsp Dijon mustard
- 1/4 tsp caster sugar
- 1/2 avocado, mashed
- 2 slices grain sourdough, toasted
Dukkah
- 2 tbs sesame seeds
- 1 tbs ground coriander
- 1 tbs ground cumin
- 1 tsp freshly ground black pepper
- 1 cup pistachio kernels, toasted, finely chopped
- 1 tsp sea salt flakes, crushed
Serves: 1
Prep time: 15 mins
Cooking time: 10 mins
Method
- For the pistachio dukkah, scatter the sesame seeds in a small non-stick frying pan over medium heat. Cook, shaking the pan often, for 3-5 minutes or until lightly toasted. Add coriander, cumin and pepper. Cook, shaking the pan for a further 1-2 minutes until aromatic, remove to a bowl. Add the pistachios and salt to the spice mixture. Stir to combine. Set aside to cool.
- Slice the Kumato tomatoes into 1cm-thick slices and place onto a plate. Season with salt and pepper.
- Combine oil, vinegar, mustard and sugar in a bowl, season with salt and pepper, whisk until well combined. Spoon the marinade over the Kumato tomatoes. Stand for 5 minutes if time permits.
- Spread the avocado over the toast. Top with Kumato tomatoes and sprinkle with 2-3 teaspoons of the dukkah.