Tomatoes are incredibly versatile and, although mostly used as a vegetable, work really well as a fruit, which is indeed what they are.
To make the syrup, place all the ingredients in a large saucepan or medium frying pan with high sides (big enough to hold the four tomatoes) and boil for 5 minutes.
Meanwhile, cut a slice from the stalk end of each tomato and discard. Scoop out the tomato pulp, leaving the tomato shell. Combine the filling ingredients and stuff each tomato with it.
Place the tomatoes in the saucepan with the syrup and cook over medium–high heat for 10 minutes, basting frequently. When the tomatoes are candied, drizzle them with lemon juice and cook for a further minute. Remove with a slotted spoon. Serve warm or cold, topped with orange zest from the syrup and yoghurt.
If desired, when the tomatoes are cooked, remove them from the saucepan with a slotted spoon, increase the heat and reduce the syrup till thick before drizzling over the tomatoes to serve.
Semillon has a natural affinity with tomatoes and, as this is sweet, a botrytised semillon will be perfect.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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