Cherry tomato marmalade
Using the same ingredients without reducing them results in sweet-and-sour tomatoes. This marmalade was discovered completely by accident by reducing the entire mixture.
Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.
Makes 600 grams.
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Ingredients
|
200 |
g |
water |
|
150 |
g |
sugar |
|
50 |
g |
ginger syrup |
|
1 |
stalk |
lemongrass |
|
1 |
sprig |
tarragon |
|
100 |
g |
red wine vinegar |
|
5 |
g |
salt |
|
500 |
g |
cherry tomatoes, skins removed |
Preparation method
- Quarter the cherry tomatoes.
- Combine the tomatoes with all the other ingredients and bring to a gentle simmer; reduce by one-quarter (approximately 30 - 45 minutes) to a smooth marmalade.
Serving suggestions
- Served in combination with smoked bacon and goat's cheese this is one of the Limonadefabriek's signature dishes.
- An excellent accompaniment to meat dishes.
- Omit the salt and serve as a component in a dessert with white chocolate, jasmine and honey tomatoes.