1 Prepare the candied tomatoes. Boil the tomatoes for 10 minutes in boiling water (except the cherry tomatoes). Drain them then and cool them immediately. Peel, quarter and remove seeds and juice but keep it. Preheat the oven to 90 ° C. Place the tomato quarters on the baking paper. Sprinkle with half the brown sugar and drizzle with lemon juice. Bake for 1 hour of cooking. When the tomatoes are well candied, set them aside.
2 Prepare the tomato water. Mix the seeds and tomato juice with a little salt and pepper and a tablespoon of sugar. Pass through a sieve. Pour the juice into a saucepan, add the cardamom seeds without the skin and simmer. Cover and let steep for 30 minutes.
3 Add the cherry tomatoes and the rest of the fresh raspberries. Drizzle with a squeeze of lemon juice. Drizzle generously with the juice of the tomato water and the raspberry pulp vinegar. At the end, sprinkle with powdered ginger or place pieces of the freshly grated ginger. You can also add a few balls of Maison Brémond 1830 balsamic;