Raspberry Stuffed Tomatoes Recipe


  • - For 4 people:
  • 4 branch tomatoes
  • 55-60 raspberries
  • 420 g of sugar
  • 1 l of water
  • 100 ml of Modena vinegar
  • mint leaves
  • vanilla ice cream to accompany

Preparation of candied tomatoes stuffed with raspberries

To make the syrup, cook 400 grams of sugar and water in a large saucepan.
Wash the tomatoes, cut the bottom end and empty them (reserve the meat for another dish). Put the tomatoes in the syrup and confit them for 4 minutes. Let them temper and fill them with raspberries (try to make them well stuffed).
Put in a saucepan 20 grams of sugar with the vinegar and let reduce until it takes consistency. Mix the reduction with a little syrup. Reservation.
Serve the tomatoes with the vinegar reduction and accompany with the ice cream. Garnish with a mint leaf and serve.

Video: Our Sumptuous Stuffed Tomatoes Are A Taste Sensation (April 2020).

Leave Your Comment