Gastronomixs

Sweet poached tomatoes

Creation by Luke Dale-Roberts, The Test Kitchen, Cape Town, South Africa.

Makes 200 grams.

Sweet poached tomatoes

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

250

g

sugar

250

g

water

10

 

black peppercorns

1

stick

cinnamon

2

 

star anise

40

g

basil leaves

200

g

cherry tomatoes

Preparation method

  • Place the sugar, water, peppercorns, star anise, and cinnamon in a pot.
  • Heat to dissolve the sugar.
  • Bring a pot of water to the boil and blanch the tomatoes for 15 seconds.
  • Refresh them in iced water.
  • Peel the tomatoes.
  • Bring the poached liquid to a boil and add the tomatoes, and basil.
  • Turn down the heat and allow them to steep for 10 minutes.
  • Cool the tomatoes covered in the poaching liquid in the refrigerator.
  • Reduce some of the poaching liquid to a syrup consistency to garnish.

Serving suggestions

  • As part of a composition, e.g. with olive tuile, basil sorbet, yoghurt sorbet - coconut balls and basil oil. 
  • Delicious with olive, almonds, and basil.
  • Surprisingly delicious with Cape gooseberry, rooibos tea, and lemon.

Previous page