Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Lyndey Milan's sweet spiced confit tomatoes Food Lyndey Milan's sweet spiced confit tomatoes Preparation time 10 mins Cooking time 15 mins Serves 4 Ingredients 4 ripe but firm tomatoes 1 tbsp lemon juice Thick Greek-style yoghurt for serving Filling 165 g strawberries, washed, hulled and finely diced 6 mint leaves, chopped 1 tsp grated fresh ginger Pinch of freshly ground black pepper 1 tsp grated orange zest (see syrup below) Syrup 180ml (3/4 cup) orange juice 150g (2/3 cup) caster sugar 1 orange, rind removed, half cut into fine strips, half finely chopped, juiced 1 lemon, zest and juice 1 tsp vanilla bean paste 1/2 tsp ground ginger 2 cloves 2 star anise Method 1. For the syrup: place all ingredients in a medium frying pan with high sides (big enough to hold the four tomatoes) and boil for 5 minutes. 2. Meanwhile, cut a slice from the stalk end of each tomato and discard. Scoop out the tomato pulp, leaving the tomato shell. Combine the filling ingredients and stuff each tomato with it. 3. Place the tomatoes in the saucepan with the syrup and cook over medium–high heat for 10 minutes, basting frequently. When the tomatoes are candied, drizzle them with lemon juice and cook for a further minute. Remove with a slotted spoon. Serve warm or cold, topped with orange zest from the syrup and yoghurt. Lyndey’s note: If desired, after removing tomatoes from the saucepan, increase the heat and reduce the syrup until thick before drizzling over the tomatoes to serve. Food Preparation Time 10 mins Cooking Time 15 mins Serves 4 Shop Dessert Wine Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline