Candied Tomatoes On Basil Leaves - cooking recipe

Ingredients

12 vine-ripened truss cherry tomatoes
125 g caster sugar or 4 ounces caster sugar
12 basil leaves

Preparation

Line a baking tray with baking paper; leaving the stalk attached to each tomato, separate the tomatoes from the larger stalk.
Place the sugar and 1/4 cup (60ml/2 fluid onces) water in a heavy-based pan and stir over a low heat until all the sugar has dissolved; increase the heat to medium and cook without stirring for for 6-8 minutes or until the sugar is a golden caramel colour; remove the pan from the heat.
Working quickly, hold a tomato by the stalk and carefully dip in the caramel to coat, then place on the tray and set aside for 2-3 minutes to harden; repeat until all 12 tomatoes are covered in caramel.
To serve, arrange the basil leaves on a platter, then top each basil leaf with 1 candied tomato.