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Kumato Provencale

A delicious side using Kumato tomatoes and can be teamed up with lamb, chicken and seafood.


  • 1kg Kumato tomatoes

  • 1/4 tsp caster sugar

  • 3 tbs olive oil

  • 1½ cups breadcrumbs, made from Italian bread

  • 1 garlic cloves, crushed

  • 1 large lemon, rind finely grated

  • 3 tbs roughly chopped flat-leaf parsley


  • 1.

    Preheat oven to 200°C fan forced. Lightly grease a baking dish. Cut the kumatoes in half and place cut side up in the dish. Sprinkle over the sugar and season with salt and freshly ground black pepper. Drizzle with 1 tablespoon of the oil. Roast for 8 minutes or until just tender but holding their shape.

  • 2.

    Meanwhile, heat a large non-stick frying pan over medium heat until hot. Add the remaining oil then the garlic and breadcrumbs, cook, shaking the pan for 4-5 minutes or until the breadcrumbs are golden. Remove from heat and stir in lemon rind and parsley. Season with salt and freshly ground black pepper.

  • 3.

    Scatter the lemon and garlic crumbs over the kumatoes and serve.

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