Thread: Desserts
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Old September 5, 2011   #14
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
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Grape Tomato Sauce (for desserts)

This is a wonderful sauce for ice-cream, puddings, waffles, or plain pound cake.

This recipe was adapted from a personal recipe of James Beard -- who gave it to a friend -- who gave it to a friend where it ended up in a cookbook around 1970 by a Mr. Robert Ackart. I simplified it a bit.

You can substitute the lemon with a cinnamon stick.

Serves 6

3 boxes firm grape tomatoes, stemmed but with stem intact.
4 cups sugar
1 cup water
pinch salt
1 lemon thinly sliced

• In a saucepan, combine the sugar & water (non reactive pan)
• Over medium heat, cook the mixture, stirring until the sugar is dissolved & the syrup is clear., simmer it uncovered for 5 minutes.

• To the syrup add the tomatoes & the lemon slices.
• Reduce the heat & simmer the tomatoes gently, uncovered for 15 minutes.

• Using a slotted spoon, remove the tomatoes to a bowl, setting aside.
• Bring the syrup to a boil again, & cook uncovered until it thickens slightly.
• Allow to cool somewhat; sieve it over the tomatoes, discard the lemon slices. & chill.





Deirdre Dee (zosha)
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