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Spoon sweet cherry tomatoes with sweet mint pesto

Goes great with some Greek yogurt


  1. Cover the cherry tomatoes with boiling water and leave for 2 minutes.

  2. Peel them.

  3. Open a hole and push the seeds and the juice out.

  4. Put in a bowl and add water, baking soda and cover. I leave it in the fridge overnight.

  5. Pour boiling water over the almonds and leave for 3 minutes. Drain and rub in a towel to peel the almonds.

  6. The next day place an almond in each cherry tomato. 

  7. In a saucepan place the water, sugar, cloves, butter, almonds and cherry tomatoes and boil until the syrup sets. 

  8. Add the lemon juice and the sour, stir and lower


1 kg of cherry tomatoes 

1 tbsp. baking soda 


900 ml of water 

600 g sugar 

whole cloves 

1 tbsp. butter 

1/2 kg lemon juice 

1/2 kg sour

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