Kamo kamo, fresh tomatoes and a little feta

Kamo Kamo also comes under the title of kumi kumi, and was thought to be introduced by the early Europeans. It has been a staple in the Maori diet and I can see why as it is such a versatile vege. It can be boiled, baked, grilled and roasted. It is the perfect vessel for stuffing and it can be stored, much like a pumpkin for the winter months.

I was lucky enough to be given a vast amount of fresh tomatoes and as simple as this classic combination is, it just works.


Serves 2-4


2-3 Tbsp olive oil

500g fresh tomatoes or 1 400g tin tomatoes

1 onion, sliced thinly

2 cloves garlic, crushed

Generous amount of roughly torn or chopped fresh basil, oregano or marjoram

Sea salt and plenty of cracked black pepper

1 tsp red wine vinegar

1 tsp sugar (optional)

2 kamo kamo, cut in half lengthwise

60g feta cheese



Begin by making the tomato sauce. If using fresh tomatoes, remove the eye and place in a heat proof bowl, pour over boiling water and let the tomatoes sit for a couple of minutes or until you see the skin start to peel away. Drain and the skins should peel easily off. Roughly chop the tomatoes and set aside.

In a medium sized heavy based pot, add 2 tablespoons of oil, add the sliced onion and cook for a couple minutes over medium heat.

Add the garlic and cook for a further minute.

Add the tomatoes and all the juice. Cook over a moderate heat, stirring occasionally for 10 minutes.

Add the herbs, season with salt and pepper, add the vinegar and sugar to balance out the sauce. Continue cooking for a further 5-10 minutes or until you get a thick, pulpy sauce.

Meanwhile cut the kamo kamo in half, lengthways and scoop out the seeds. I find using a spoon the best for this task.

Preheat the oven 190degC.

Place the kamo kamo cut side up in an oven dish with a lid, drizzle over the remaining olive oil and season the cavity with salt and pepper.

Spoon the tomato sauce into the kamo kamo and sprinkle with the feta cheese. Put the lid on and bake for 20 minutes, remove the lid and continue to bake for another 20 minutes or until tender all the way through.

Serve with a crisp mixed leaf salad.

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