Tasted them at a Hi-Tea as an appetiser.
Refreshing taste with sour & sweet notes.

The key to firm tomatoes is to boil the tomatoes only for 10 sec. Any longer and you will have super nice skin to peel but mushy flesh!!

I could not get osmanthus paste in syrup.
So could only add the dried osmanthus.

Yuzu wine vinegar is my favourite so it is added for the sour dimension.

Plums- This is an art on its own so you have to choose the type you prefer- ranging from Japanese ume to Taiwanese salted white/red.....many many varieties.

Or use plum powder to simplify the steps.

Notes:
1. If using white vinegar, use equal amounts of sugar. Eg. 1/4 cup vinegar, 1/4 cup sugar

2. For a less sweet version, use the recommended amount of honey.

3. Fruit peel would give a different depth to the tomatoes.
Possible options: Lemon/ Orange.
(Use a microplane )