4 ripe but firm tomatoes
1 tbsp lemon juice
Thick Greek-style yoghurt for serving
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)
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 star anise
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.