Candied Tomato With Ice Cream
(updated on Jan 15, 2008)
The natural sweetness of Ontario greenhouse tomatoes is enhanced in this recipe.
½ Pint cherry tomatoes, halved
3 Cups sugar
2 Stalks lemongrass, cut into ½” pieces
1 Vanilla bean, split lengthwise
Place the tomatoes in separate bowls after cutting. Set aside.
In sauce pan, combine 3 cups water, sugar, lemongrass and vanilla bean. Bring to a boil and turn off heat. Steep for 30 minutes. Bring back to a boil and then strain. Discard lemongrass and vanilla pod. Pour the hot liquid over the two tomato bowls.
Let cool, cover with plastic wrap and refrigerate overnight.
To serve, arrange a few red tomatoes and yellow tomato “petals” together in a small bowl. Add some ice cream and syrup.
