Recipe: Candied tomatoes

A dish of candied tomatoes fits well alongside a platter of artisan cheeses or a selection of snacks and tapas.  It's a small amount of work, but they really stand out when done.  Take advantage of prime tomato season and make it with a variety of heirloom cherry tomatoes.  Sungolds are exceptional and give a nice colour contrast with the usual reds.

You will need:

500ml / 2C        heirloom cherry tomatoes
as needed          granulated sugar (125ml / 1/2C should be enough)
pinch                 salt
1                        lemon juice

Method:

 - set some water on to boil for blanching
 - have an ice bath ready
 - score the tomatoes (make small "x" cuts in the skin on the bottom)
 - put the tomatoes in the ice bath a couple minutes
 - transfer the tomatoes to the blanching water for 15 - 20 seconds
 - return to the ice bath and let cool completely
 - peel the skins off the tomatoes
 - put the tomatoes in a bowl and toss with sugar
 - set the bowl in the fridge overnight
 - drain off the excess liquid
 - put the tomatoes in a pan and gently cook over low heat until softened
 - add lemon juice, stir, and let cool
 - refrigerate until use