Goes great with some Greek yogurt
Cover the cherry tomatoes with boiling water and leave for 2 minutes.
Open a hole and push the seeds and the juice out.
Put in a bowl and add water, baking soda and cover. I leave it in the fridge overnight.
Pour boiling water over the almonds and leave for 3 minutes. Drain and rub in a towel to peel the almonds.
The next day place an almond in each cherry tomato.
In a saucepan place the water, sugar, cloves, butter, almonds and cherry tomatoes and boil until the syrup sets.
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
1 tbsp. butter
1/2 kg lemon juice
1/2 kg sour