This was one half of the starter of yesterday’s absinthe-based Christmas lunch.
Ingredients are for five small servings.
Wash 800 grams of cherry tomatoes of different colors.
Combine one teaspoon (raw cane) sugar with two tablespoons butter in a saucepan until they start to froth.
Add two tablespoons olive oil.
Add the tomatoes. Cook over medium heat until the tomatoes become soft and their skin starts to split.
Remove from heat, add two tablespoons absinthe and serve.
I took this recipe from the book “Absinthe” by Margaretha Junker and Clara Tuma.
I’ll be posting the recipe for the other half of the starter – the sweet potato fries – very soon!