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Cherry tomatoes in sugar syrup

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Ingredients for 1 servings:

  • 1 ½ kg cherry tomatoes
  • ½ liter of water
  • 750 g sugar
  • 2 organic lemons
  • 1 tsp, leveled salt
  • 50 g ginger
  • 15 sage leaves, dried

Instructions

Working time approx. 30 minutes; Rest period approx. 14 days; Cooking/baking time approx. 8 minutes; Total time approx. 14 days 38 minutes

with ginger and sage

Wash the cherry tomatoes, dry them slightly, and pierce them a few times all over with a toothpick. Add the water, sugar, salt, lemon juice, and the zest of both lemons. Bring to a boil and simmer for 2-3 minutes. Rinse five 500ml jars with hot water and bring the lids to a boil with water. Thinly slice the ginger and divide them between the jars with the sage. Bring the tomatoes to a boil in the syrup and divide them between the jars using a funnel. Top up with the sugar syrup until the tomatoes are covered. Then immediately close the lids. Let it steep in a cool place for at least two weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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