As I told you earlier in the week, Lyle's Golden Syrup invited me to try out some of their breakfast recipes, developed with celeb chef Jo Pratt. One of them was for Lyle's Golden Syrup Sweet Chilli Tomatoes, which I decided to serve as an accompaniment to dinner, rather than on toast for breakfast as the original recipe suggested. Both would work well though.
Lyle's Golden Syrup Sweet Chilli Tomatoes
2tbsp olive oil
450g cherry tomatoes, halved
2tbsp Lyle's Golden Syrup
2tbsp balsamic vinegar
1tsp dried chilli flakes
sea salt and freshly ground black pepper
Heat the oil in a frying pan and quickly fry the cherry tomatoes on a medium-high heat until they start to soften.
Add the rest of the ingredients and cook for a minute or two, stirring gently, until the tomatoes are soft and starting to thicken.
They provide a real explosion of contrasting flavours - sweet, spicy, sticky, sharp, all in the same mouthful ! I'm very tempted to cook up a big batch and blend it to make a soup now. I think that would work really well and give it a great depth of flavour.