Caramelized Cherry Tomatoes with Zucchini Carpaccio
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 5 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 24 cherry tomato (s)
- 200 ml water
- 125 g suar
- 1 tablespoon pepper, crushed
- 3 small zucchini
- 6 tablespoon olive oil
- 5 tablespoon balsamic vinegar
- Parsley, fresh
- Basil, fresh
- Parmesan, freshly grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Skewer the cherry tomatoes one by one on a toothpick. Bring the water with the sugar to the boil and continue to cook on a low flame. The mass becomes a bit thick after a few minutes and then begins to turn brown.
- As soon as it turns light brown, immediately remove the pan from the heat, dip the tomatoes in the mixture and immediately sprinkle with the crushed pepper. This should be done as quickly as possible, otherwise the sugar mass will become hard. The pepper can be used generously. Set aside the caramelized tomatoes to dry on butter paper or aluminum foil.
- Prepare a dressing with the other ingredients except for the herbs. Now cut the washed zucchini lengthways into thin slices with a potato peeler and arrange on a platter or plate.
- Spread the dressing over it, slice or slice the chopped herbs over it and parmesan cheese and spread over it. Finally, arrange the tomatoes on top.
- When you bite into the tomatoes, you first taste the sweet caramel, which is caught up spectacularly by the pepper and the fruity tomato. And the zucchini carpaccio is extremely tender and fresh, I wouldn`t have believed these vegetables to do that!
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