Enjoy summer pre-dinner drinks with a fun cherry tomato recipe: salted toffee cherry tomatoes. Dip them in fleur de sel salt and add some sesame, poppy seeds or flaxseeds.
12Cherry tomatoeswashed & thoroughly dried
1tspfleur de sel salt
1tbspsesame, flaxseeds or poppy seedsor a mixture
Ensure the cherry tomatoes are washed but that no water is left on the surface. Lay out everything in advance since you'll need to work quickly once the hot caramel is ready:Prepare a baking tray covered in parchment, 12 cocktail sticks (or brochette/cake pop sticks), a plate coated in the seeds and fleur de sel salt, plus a bowl filled with warm water that can hold the saucepan of caramel (this is so that the caramel doesn't harden too quickly while you work). Pierce each cherry tomato with a cocktail stick.
In a saucepan, place the sugar and water together and stir until the sugar is dissolved.
Put on a medium heat and, without stirring, leave for about 6 minutes until the caramel starts to form. The sugar will bubble furiously. After about 6 minutes the sugar will start to brown very slightly - keep your eye on it for the next couple of minutes.
Take off the heat as soon as the colour is light brown and place the saucepan in the warm water bath and work quickly. Dip each cherry tomato into the caramel then immediately roll in the seeds and the salt.
Place on the baking tray while they set then serve pierced in a giant tomato (e.g. coeur de boeuf variety) or half a grapefruit covered in aluminium foil, for example.