Gastronomixs

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.

Cherry tomato marmalade

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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.

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