Directions

1. Run a toothpick through each tomato, carefully pushing it inside without piercing the bottom of the tomato.
2. In a small saucepan, melt sugar with glucose. When the mixture boils and the smell of caramel emerges, pour in red dye. Remove from heat.
3. Dip the tomatoes one at a time in the caramel, then place on parchment paper, or on a silicone sheet. If the caramel hardens too much, heat up for a few more minutes. It won't crystallize thanks to the glucose.
4. Cool tomatoes completely for 2 hours before serving.
5. Sprinkle with sea salt before serving (optional); or roll the tomatoes in poppy seeds or crushed cashews just after dipping in caramel.