400 g cherry tomatoes
1 vanilla pod
250 ml water
250 g granulated sugar
1 tablespoon(s) honey
1/2 teaspoon(s) cardamom, seeds, lightly crushed
lemon juice, of 1/2 lemon
4 sprig(s) thyme
1 sprig(s) rosemary
30 g ginger, fresh, peeled and finely chopped


1.Remove the stem from the cherry tomatoes and lightly carve on the bottom in a crisscross manner.
2.Bring a pot full of water to a boil. Carefully add the cherry tomatoes and boil for 4-5 minutes, until the peel starts to loosen. Remove them from the pot and submerge them in some ice water.
3.Peel their skin and set aside.
4.Slice the vanilla bean open and gently remove the seeds with the back end of a knife.
5.In a saucepan, add the water, sugar, honey, vanilla seeds, vanilla bean and the cardamom seeds.
6.As soon as it comes to a boil, allow to boil for 5 minutes. Remove from heat and add the thyme and rosemary.
7.Gently stir and cover with plastic wrap. Set aside for 15-20 minutes to allow the aromas to infuse the syrup.
8.Pass mixture through a strainer and pour back into saucepan. Put back on heat and add the cherry tomatoes and finely chopped ginger. Simmer over low heat for 30-40 minutes or until the cherry tomatoes have softened and the syrup thickens to our liking.
9.Make sure the syrup thickens enough. You do not want a syrup that is thin in consistency. If it has not thickened enough let it simmer until it becomes a thick syrup.
10.Set aside to cool and pour into sterilized jars.

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