roasted tomatoes under oil in a glass jar
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Candied Roasted Tomatoes

Roasted tomatoes are so good, but candied tomatoes have a more flavourful, crunchy, sweet and sour experience.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Appetizer, Main Dish
Cuisine: Italian
Keyword: candied tomatoes, roasted tomatoes
Servings: 2 cups
Calories: 236kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 60-70 grape tomatoes
  • 4-5 sprigs fresh thyme (chopped)
  • 1 - 1 1/2 teaspoons oregano
  • 2-3 cloves garlic (minced)
  • 2-3 pinches salt
  • 2-3 tablespoons olive oil
  • 1 teaspoon granulated sugar


  • Pre-heat oven to 300F (150C), line one or two cookie sheets with parchment paper.
  • Rinse tomatoes and slice in half lengthwise. Place on prepared cookie sheets, single layer.
  • Sprinkle with thyme, oregano, garlic and salt. Then drizzle with olive oil. Bake for 30 minutes, then sprinkle with the sugar, continue baking for another 40-50 minutes or until the moisture has evaporated but the tomatoes are not completely dried out. Remove from oven.
  • The tomatoes can be tossed with pasta, or used as a bruschetta topping. The can be frozen in an airtight container or freezer bags. Or placed in sterilized jars filled with olive oil. Enjoy!


Calories: 236kcal | Carbohydrates: 25g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 415mg | Potassium: 1240mg | Fiber: 7g | Sugar: 16g | Vitamin A: 4386IU | Vitamin C: 74mg | Calcium: 104mg | Iron: 3mg