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
Servings: 2 cups
- 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