Caramelized Cherry Tomatoes

1. 1

   Run a toothpick through each tomato, carefully pushing it inside without piercing the bottom of the tomato.

2. 2

   In a small saucepan, melt sugar with glucose. When the mixture boils and the smell of caramel emerges, pour in red dye. Remove from heat.

3. 3

   Dip the tomatoes one at a time in the caramel, then place on parchment paper, or on a silicone sheet. If the caramel hardens too much, heat up for a few more minutes. It won't crystallize thanks to the glucose.

4. 4

   Cool tomatoes completely for 2 hours before serving.

5. 5

   Sprinkle with sea salt before serving (optional); or roll the tomatoes in poppy seeds or crushed cashews just after dipping in caramel.

* Per serving · 4 servings · Values may vary.

No additional tips available.