Datterino tomato

Tomate datterino

What it is

The name is simply dattero, date, for a fruit no bigger than one; Sicilian growers irrigate it with brackish water and the sugar climbs to roughly double a field tomato's. The skin stays thin at that sweetness, which is why it splits at the first excess of heat.

In the kitchen

Confit them whole at 90 °C for two hours with olive oil, salt and a garlic clove — at that temperature the skin will not split and the fruit holds its shape. Above 120 °C the sugar catches and you get caramel, not tomato.

Goes with

Olive oil Basil Garlic Burrata Anchovy Oregano Capers Thyme

Same species

Bintje potato Black Krim tomato Bonnotte de Noirmoutier Chuño Eggplant Green tomato

In season alongside

Cherry Grape Grape must Jabuticaba Nectarine Physalis

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