Candied Tomatoes on Basil Leaves
12 vine-ripened cherry tomatoes
125g caster sugar
12 basil leaves
Line a baking tray with baking paper. Remove tomatoes from the vine, leaving only stalk attached.
Place the sugar and 1/4 cup (60ML) water in a heavy-based saucepan. Stir over low heat until the sugar dissolves.
Increase the heat to medium and cook, without stirring, for 6-8 minutes until the sugar is a golden caramel. Remove from the heat.
Holding the tomato by the stalk, swiftly dunk the tomato into the caramel to coat it. Place the tomato on the tray and leave it for 2-3 minutes so the caramel can harden. Contiune until the caramel has been applied to all 12 tomatoes.
To serve, arrange the basil leaves on a platter, then top each basil leaf with 1 candied tomato.