Candied Tomatoes
If you're a fan of tanghulu tomatoes, you'll find these candied tomatoes to be quite similar. However, they feature a more delicate snow-like sugar coating compared to the crunchy and hard texture of tanghulu.
Equipment
- Measuring cups
- Large nonstick frying pan
- Silicone spatula
Ingredients
- 1 cup sugar (Granulated sugar or cane sugar)
- ½ cup water
- 500 g cherry tomatoes (washed and dried)
Instructions
- Rinse the cherry tomatoes and ensure they are completely dry using kitchen paper or a kitchen towel. It's crucial to thoroughly dry them at this stage, as sugar won't adhere properly if they're still wet
- In a large nonstick frying pan, mix 1 cup of sugar and ½ cup of water. Heat the mixture over medium low heat until the sugar completely dissolves, stirring well.
- Continue to simmer over medium low heat for about 5-7 minutes, ensuring to stir occasionally until the bubbles in the syrup change from grape-size to fish-eye-size. Turn off the heat, and quickly move the pan from the hot stove top to a cooler area on the stove.
- Allow the syrup to cool for 5 minutes until you notice some crystallized sugar forming on the surface. The surface should look like a lake that is about to freeze over. If the syrup is too hot when you add in the tomatoes, their skins may break.
- Pour the tomatoes into the cooled syrup without. Use a nonstick spatula to stir the tomatoes until they are evenly coated with the syrup. Continue stirring for approximately 5 minutes until the sugar gradually crystallizes on the surface of the tomatoes. If any tomatoes break during this process, promptly remove them from the pan and eat them.
- Once the syrup in the pan has fully crystallized and the coating on the tomatoes is completely dry, you should hear some crackling sounds when you shake the pan. At this point, transfer the candied tomatoes to a serving plate. Enjoy immediately or store in an airtight container in the refrigerator for up to three days.