Braised Vanilla Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 20 cocktail tomatoes
- 1 tablespoon clarified butter
- 1 vanilla pod (s)
- 1 tablespoon sugar
- 1 dash water
- Salt, to taste
Print Recipe
Pin Recipe Instructions
- Rinse off the cocktail tomatoes, pluck them from the panicles so that the greens still stay on them and pat dry well.
- Heat the clarified butter in a pan, scrape out the vanilla pod, add the pulp and pod to the clarified butter in the pan. Add sugar and melt.
- Add the tomatoes and stir gently so that the tomatoes are wetted with the mixture. Then add a dash of water and simmer under a lid over low heat. Stir gently every now and then.
- When the tomatoes start to juicy, add salt. You`re done when the skin has popped a little but hasn`t lost its shape too much.
- Suitable as a starter with various antipasti, with a salad or as a side dish. A pleasure cold or warm.
- The biggest variety of tomato I tried this recipe with was the Red Pearl. They shouldn`t be much bigger.
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