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Honeyed tomatoes
Tomates au miel
Preparation info
- Serves
4–6
in a mixture of starters - Difficulty
Easy
Appears in
By Fiona Dunlop
Published 2008
This confit is like a sweet tomato jam, very dense and sugary. It can be stored in a sealed jar in the refrigerator and spooned out occasionally. Beware of eating too much as it is very rich. Like all such little starters, it is eaten with four or five others and dipped into with a fork or flatbread.
Ingredients
Method
- Make a cross at the base of each tomato and plunge them into boiling water for 30 seconds. Transfer to cold water. Drain and remove the loosened skins. Halve, remove the juice and seeds, dice, then place in a wide pan with a drizzle of the vegetable oil. Stir continuously over a low heat until the mixture starts to simmer, then add the rest of the oil, the cinnamon, suga