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The story of the Kumato tomato begins not in a high-tech laboratory, but in the salty coastal soils of southern Spain. The variety was developed by the Swiss agribusiness company Syngenta, which sought to create a tomato that could thrive in the region's saline conditions while offering an unprecedented flavor profile. The result of a traditional cross-breeding program that took nearly a decade to complete, the Kumato is a natural hybrid, not a genetically modified organism (GMO), as the company is quick to point out.

When cooking, remember that the flavor can become less intense. Deep brownish-red Kumatos are best for cooking down into sauces, while the greener stages are better for fresh preparations.

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