I've been buying Kumatoes lately and they are superior to regular cherry or grape tomatoes in every way. Sweeter and less acidic and really useful as a quick topping for pasta. I fried up a diced clove of garlic in olive oil and butter, got the pan real hot and then poured a little Riesling in there and threw in some sliced Kumatoes. Tossed some cooked penne in the pan. Chili flakes, salt, fresh ground black pepper, grated Parmesan with a few leaves of fresh basil...glass of Oregon Pinot Gris, and I'm golden.