Kachumber Tomato
We named this tomato after the South Asian dish 'Kachumber' as an ode to the humble, yet ubiquitous side dish that we grew up eating. These tomatoes are firm, juicy, umami with the perfect ratio of sweet to tangy. They're a delicious fresh eating tomato and adding them to any tomato salad or side dish levels up the flavor profile exponentially. It's remarkable how delicious a simple dish can be when using heirloom vegetables that are not mass produced with GMO or hybrid seeds and pesticides.
This is a determinate tomato variety meaning it will set all its flowers within a 1 month period and the harvest period will soon follow. Each plant produces nearly 100 tomatoes that are each 2-3 inches in diameter. The plant grows in a bush habit so no staking is necessary although it can help with ease of harvest. We do not recommend pruning off the lower branches. These tomatoes are perfect for fresh eating but can also be used as a cooking or canning tomato.
Kachumbar is just one of many 'tomato salads' that exists throughout the SSWANA region but also in the mediteranean and Central America. In East Africa there is a nearly identical dish called Kachumbari, in Iran it is known as Shirazi, in Iraq it's Summag. There are countless variations of this kind of salad and they always contain fresh tomatoes, cucumbers and a variation of other vegetables, herbs and citrus. Here in the US we are all probably familiar with the variation from Mexio known as Pico de Gallo.
Here is our family’s recipe for Kachumbar:
Equal parts tomato, cucumber, onion all diced very finely, with a squeeze of lemon, some cilantro and salt. Other additions to this simple salad are optional (such as avocado or green mango) but using fresh, locally or home grown vegetables always makes this dish go from ordinary to extraordinary.
Plants are grown from our very own seed!
We named this tomato after the South Asian dish 'Kachumber' as an ode to the humble, yet ubiquitous side dish that we grew up eating. These tomatoes are firm, juicy, umami with the perfect ratio of sweet to tangy. They're a delicious fresh eating tomato and adding them to any tomato salad or side dish levels up the flavor profile exponentially. It's remarkable how delicious a simple dish can be when using heirloom vegetables that are not mass produced with GMO or hybrid seeds and pesticides.
This is a determinate tomato variety meaning it will set all its flowers within a 1 month period and the harvest period will soon follow. Each plant produces nearly 100 tomatoes that are each 2-3 inches in diameter. The plant grows in a bush habit so no staking is necessary although it can help with ease of harvest. We do not recommend pruning off the lower branches. These tomatoes are perfect for fresh eating but can also be used as a cooking or canning tomato.
Kachumbar is just one of many 'tomato salads' that exists throughout the SSWANA region but also in the mediteranean and Central America. In East Africa there is a nearly identical dish called Kachumbari, in Iran it is known as Shirazi, in Iraq it's Summag. There are countless variations of this kind of salad and they always contain fresh tomatoes, cucumbers and a variation of other vegetables, herbs and citrus. Here in the US we are all probably familiar with the variation from Mexio known as Pico de Gallo.
Here is our family’s recipe for Kachumbar:
Equal parts tomato, cucumber, onion all diced very finely, with a squeeze of lemon, some cilantro and salt. Other additions to this simple salad are optional (such as avocado or green mango) but using fresh, locally or home grown vegetables always makes this dish go from ordinary to extraordinary.
Plants are grown from our very own seed!
We named this tomato after the South Asian dish 'Kachumber' as an ode to the humble, yet ubiquitous side dish that we grew up eating. These tomatoes are firm, juicy, umami with the perfect ratio of sweet to tangy. They're a delicious fresh eating tomato and adding them to any tomato salad or side dish levels up the flavor profile exponentially. It's remarkable how delicious a simple dish can be when using heirloom vegetables that are not mass produced with GMO or hybrid seeds and pesticides.
This is a determinate tomato variety meaning it will set all its flowers within a 1 month period and the harvest period will soon follow. Each plant produces nearly 100 tomatoes that are each 2-3 inches in diameter. The plant grows in a bush habit so no staking is necessary although it can help with ease of harvest. We do not recommend pruning off the lower branches. These tomatoes are perfect for fresh eating but can also be used as a cooking or canning tomato.
Kachumbar is just one of many 'tomato salads' that exists throughout the SSWANA region but also in the mediteranean and Central America. In East Africa there is a nearly identical dish called Kachumbari, in Iran it is known as Shirazi, in Iraq it's Summag. There are countless variations of this kind of salad and they always contain fresh tomatoes, cucumbers and a variation of other vegetables, herbs and citrus. Here in the US we are all probably familiar with the variation from Mexio known as Pico de Gallo.
Here is our family’s recipe for Kachumbar:
Equal parts tomato, cucumber, onion all diced very finely, with a squeeze of lemon, some cilantro and salt. Other additions to this simple salad are optional (such as avocado or green mango) but using fresh, locally or home grown vegetables always makes this dish go from ordinary to extraordinary.
Plants are grown from our very own seed!
