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Tomato Kumato



Kumato™ tomatoes ripen from the inside out, their color changing naturally from dark brown to a golden green, and they are unique in that they are edible in all stages of ripeness. When dark brownish-red with no green in sight, the flavor is mild and is best used for cooking. When brownish in color and brushed with red, these tomatoes are at the peak of flavor, and when brownish with a slight green overcast, they are at their ideal eating stage. They are juicy with a firm texture, and they have a higher brix level, or fructose content, than that of traditional red tomatoes, resulting in their extraordinarily sweet, complex flavor, which is succulent and also slightly tart. Kumato™ tomatoes are perfectly round in shape and are about the size of a golf ball, and they grow on indeterminate or vining plants, which are often recommended for caging or staking.


Ethnic/Cultural Info

The actual name of the tomato variety, which originated in Spain, is called “Olmeca”. Kumato™ is the registered trademark name by Syngenta, which prefers the name Rosso Bruno for the Canadian and American markets. Today, Kumato™ tomatoes are grown in Spain, France, Belgium, Holland, Switzerland, Greece, Turkey and Canada, where they grow and ripen under optimum climatic conditions to ensure a high fructose level and delectable firmness. There are rumors that the Kumato™ tomato is not a hybrid, as Syngenta claims, and is indeed an open-pollinated variety that can be grown from the parent seed. Many growers claim that Syngenta publicized the Kumato™ tomato as a hybrid to deter home gardeners from trying to grow it and consequently protect their investment.


The Kumat tomato was developed in Spain for Syngenta Seeds over the course of several years. It is believed that the company was looking for a tomato that would grow in salty soil, and that the Kumato tomato was also specifically bred to have a superior flavor and texture, as well as being uniquely marketed for use at all stages of ripeness. According to press releases from Syngenta, the Kumato tomato was developed from a variety from the Galapagos Islands, although no black tomatoes actually come from the Galapagos Islands. Some people believe that perhaps Syngenta used a variety from the Galapagos, known as Lycopersicon cheesmanii, in crossbreeding


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The Kumato tomato is especially rich in potassium, magnesium, and vitamins A, B and C. Vitamin B in tomatoes makes them effective in reducing cholesterol levels and lowering blood pressure.


Kumato tomatoes are available year-round, though there may be gaps throughout the year due to demand fluctuations and transportation issues.

Current Facts

Like the potato and eggplant, the Kumato Tomato is a member of the nightshade family. Kumato tomato is a registered trademark of Syngenta, a Swiss agricultural company that keeps tight control over distribution of the seeds. Only Syngenta and its licensed growers who follow strict cultivation guidelines may use the tomato Kumato trademark.

Nutritional Value

The Kumato Tomatoes is especially rich in potassium, magnesium, and vitamins A and C. The potassium as well as the Vitamin B in tomatoes makes them effective in reducing cholesterol levels and lowering blood pressure.


Kumato tomatoes are very juicy and firm in texture, which makes them excellent for using fresh in salads. Try using in a Caprese salad, or even simply drizzle them with olive oil and a shake of salt. Their unique color and incredible flavor make them a great choice for any tomato-based recipe. Kumato tomatoes are vine-ripened and ready to enjoy as soon as you get them, or they can be stored at room temperature for several days. Only refrigerate cut or extra ripe tomatoes, as the cold will reduce their natural sugar leading to a loss of flavor.


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