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A classic pairing of tomato and basil with a twist: the tomatoes are dipped in hot candied sugar. I found this recipe - by Valli Little - in the February 2009 issue of the Australian magazine 'delicious'. Seems to me they'd team well with lots of dishes. If you don't have plentiful supply of fresh basil leaves, I'd suggest serving these on a bed of baby spinach leaves, ideally with a few basil leaves to garnish.
Units: US | Metric
Serving Size: 1 (44 g)
Servings Per Recipe: 6