Cherry Tomato Sundae

comments (0) January 6th, 2009     

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Ingredients:
1 pint cherry tomatoes (‘Sun Gold’ or a large variety with strong structure)
1 cup sugar
2 cups water
2 Tbs. Grand Marnier
1/2 vanilla bean
1/2 cinnamon stick
4 Tbs. unsalted butter
1 pint vanilla ice cream
1/2 cup toasted, chopped pistachios

4 servings

Our staff was highly skeptical about using cherry tomatoes as a dessert, but when all was said and tasted, the recipe got unanimous approval. It was inspired by a Parisian dessert containing some of the same ingredients. Here we simplify it, but preserve the insight that tomatoes are fruit and may be enjoyed as such.

Peel the tomatoes.

In a sauté pan just large enough to hold the tomatoes in one layer, combine the sugar and 1 cup of the water. Cook until the sugar begins to caramelize ever so slightly, about 7 minutes. Add the other cup of water and stir. The caramel may seize, but it will dissolve as the second cup of water heats up. Add the Grand Marnier, vanilla, cinnamon, and butter. Boil for 1 minute, then reduce the heat.

Add the tomatoes and cook gently over low heat, turning frequently, for about 40 minutes, or until they are glossy and the syrup is reduced and medium-thick. The tomatoes should keep much of their structural integrity. Cool slightly.

Put several tomatoes in the bottom of each of four ice cream dishes. Top with ice cream. Drizzle some of the warm syrup on top and sprinkle with pistachios.

Recipe by John Krinsky
August 1999
from issue #22

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posted in: tomatoes, dessert

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