Type of Recipe: Traditional (desert)
1 kilo Santorini cherry tomato / 1 kilo sugar / a little pelargonium / cinnamon (optional)
Wash the cherry tomatoes and slightly prick them with a fork, removing as many seeds as possible. Boil all the ingredients together in a saucepan full of water on low heat for about 7 to 8 hours until they become a homogeneous mixture.
Tip: The syrup is ready when it leaves the spoon having a continuous flow and a thick slushy texture.
(Recipe by PetrosOikonomou, “Anydro” products)