Vegan Cherry Tomato Compote with Plum Syrup
A cooling summer treat using cherry tomatoes and ume (Japanese plum) syrup. Vegan, gluten-free, and perfect for seasonal produce lovers.
Equipment
- Small pot or mixing bowl
- strainer
- toothpick optional
- Storage jar or container 600ml works for 500g of tomatoes
Ingredients
- 500 g cherry tomatoes
- Enough boiling water to blanch
- 5 tablespoon chai-spiced ume syrup or plain plum syrup
Instructions
- Blanch cherry tomatoes in boiling water for ~2 minutes.500 g cherry tomatoes, Enough boiling water to blanch
- Drain, cool, and peel.
- While still warm, mix with plum syrup.5 tablespoon chai-spiced ume syrup
- Chill in refrigerator until the syrup rises and tomatoes are fully infused.
Notes
- Any small, firm, sweet cherry tomato works — Japanese Aiko variety is recommended for its low water content.
- Don't dilute the syrup. The tomatoes will naturally release moisture as they chill, creating the perfect balance.
- For easier peeling, see How to Easily Peel Cherry Tomatoes.
- Store in the fridge and enjoy within 5 days.
- To keep longer, drain the syrup and freeze the tomatoes — they become delightfully icy, like a soft sorbet.