Aren't they pretty? Caramelized Cherry Tomatoes
I classify my culinary friends into "sharers" and "keepers" - of recipes that is. While I (and most of my friends) think it to be the ultimate compliment to be asked for a recipe there are those (like the lady whose Coronation Chicken I admired some time ago) that just say "no", even when asked nicely. Well, my friend Myriam is a sharer and so I'll happily share her Caramelized Cherry Tomatoes with you, too.
You'll need soft brown sugar which in France is called "Cassonade" that you
melt on very low heat in a small saucepan until it turns into a light brown caramel.
Put small cherry tomatoes on toothpicks and dip them into the caramel. Then quickly dip just the bottom of the caramelized cherry tomatoes into some poppy seeds - place well spaced apart onto a dish and let cool. (If you don't leave room between the cherries they glue together into one delicious, but rather unlovely mess!)
Melt the brown sugar
dip tomatoes on toothpicks first into the caramel
then into the poppy seeds
eh voilà - beautiful and crunchy!