Mini Tomato Compote
Bright red mini tomatoes are sweet jewels of our summer tables. You can now find so many varieties. Cherry tomatoes are the most well-known ones, but other mini tomatoes include grape tomatoes, strawberry tomatoes, heart tomatoes, jelly bean tomatoes, tomato berries … FUN! You may even have some of your own growing in the garden or patio. They are really cute and sweet, so why not serve them as dessert? Once you try this recipe, you will discover another dimension of this beloved fruit.
Ingredients
- 20 Beekist mini tomatoes
- 1 cup wine any colour works great, I used Chardonnay
- ½ cup water
- 3 tbsp honey
- Lemon juice according to acidity of tomatoes
- Superb Herb fresh mint to garnish
Instructions
- Take stalks off tomatoes (if attached) and with a sharp knife make a shallow cross cut on top of each one.
- Prepare a saucepan of boiling water and a bowl of iced water. Put a few tomatoes on a ladle and immerse the tomatoes in the boiling water for 15-20 seconds then drop them in the iced water. Repeat until all tomatoes are quickly boiled. Peel tomatoes by hand and set aside.
- In a small sauce pan mix wine, water, honey and lemon juice if using. Bring to boil.
- Add tomatoes in the wine syrup and simmer gently for 10 minutes, then turn off the heat and leave to cool.
- Chill several hours in the fridge before serving.
- Serve tomatoes and syrup in chilled glasses garnished with mint leaves.
Notes
Tip: Add 2-3 whole cloves and 1 cinnamon stick to the cooking liquid for spiced version.
Tried this recipe?Let us know how it was!
