Cherry Tomato Pops
By OcadoLifeThe juicy sweetness of tomatoes contrasts beautifully with a peppery, zesty candy coating.Time and servings
Ingredients
4 total- 8 cherry tomatoes
- 1 splash of olive oil
- 300 g of granulated sugar
- 1 unwaxed lemon, zested
Method
7 stepsStep 1
Mix the sugar and 135ml of water in a small saucepan over a medium heat, without stirring. Wash down the sides of the pan occasionally with a wet pastry brush to prevent crystallisation.
Step 2
Heat to 152C, if you're using a sugar thermometer. Or you can test it by lifting the sugar thermometer. Or you can test it by lifting the sugar with a teaspoon: the syrup will form threads that break easily.
Step 3
While making the syrup, pierce a tomato with a cocktail stick, green stem end first. Pierce a second tomato with the same stick, taking care not to push all the way through. Repeat with the remaining tomatoes.
Step 4
Lightly oil a baking sheet to place the candied tomatoes on.
Step 5
Mix 2 tsp black pepper and lemon zest in a small bowl.
Step 6
While the syrup is ready, dip each tomato pop into the syrup, then into the lemon zest and black pepper mixture and place them onto the greased baking sheet.
Step 7
You can make these up to an hour before serving but not earlier, as they may split!