As it sometimes goes, there is really one dish or specialty that is our customer’s favorite. For the last 2 weeks I was very happy to have Mary Horner and some of her friends stay at the Odyssey. She has been coming here since 1997 and always shares her love for the Odyssey and Poros with everybody. Mary and her friends favorite dish is the tomato teaspoon sweet that we serve for breakfast with Greek yoghurt. In order for them to each take a small pot of it back home, we made the tomato teaspoon sweet together during one of the cooking courses. A nice present and a sweet memory!

Tomato Teaspoon sweet

As you know from reading my blog, the teaspoon sweet is very typically Greek. It’s not a jam or jelly, but special ingredients simmering for a long time in a sweet syrup before they are put in jars. The ingredients retain their original color, taste and aroma. We like to serve it with a teaspoon to guests that come to our house.

If you keep an eye on Katerina’s Kouzina, you will find blogs that teach you how to make the grapes and figs teaspoon sweet. Now I will show you how the delicious tomato teaspoon sweet comes to be!

Let’s start by putting the tomatoes on the grill so that the skin removes easily and the tomatoes get a nice smoky flavor.

Let the tomatoes dry very well on kitchen paper and remove the skin.

Bring the water, sugar, lemon, star anise and lemon geranium up to full boil over high heat and let them boil for about 10 minutes or until the syrup is thicker.

Thick syrup

Add the tomatoes and bring to boiling point once more. Do not cover or stir during boiling so that the tomatoes stay firm. Boil for another 10 minutes, then stop the boiling and let them stand for 2 hours. Bring to boil again until the syrup is thick enough.

When finished, you might need more than a teaspoon to eat this teaspoon sweet. Get the Greek yogurt out and put the tomatoes on. I am sure you will enjoy it just as much as Mary and her friends do!