- 30 cherry tomatoes
- 130 g caster sugar
- 4 tbsp balsamic vinegar
- 1 tbsp sesame or poppy seeds
- 30 wooden cocktail sticks
- Non-stick baking parchment
Wash and dry the tomatoes and remove the stalks.
Thread each tomato onto a cocktail stick at the stalk end.
Combine the balsamic vinegar and sugar in a small saucepan.
Cook over a medium heat until caramelised.
Dip the tomatoes in the caramel then coat with sesame or poppy seeds.
Leave to set on a piece of baking paper; do not refrigerate.