Candied Roasted Tomatoes

Print Recipe

5 from 1 vote

Roasted tomatoes are so good, but candied tomatoes have a more flavourful, crunchy, sweet and sour experience.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Appetizer, Main Dish

Cuisine: Italian

Servings: cups

Calories: 236kcal

Author: Rosemary Molloy

Ingredients

60-70 grape tomatoes
4-5 sprigs fresh thyme (chopped)
1 - 1½ teaspoons oregano
2-3 cloves garlic (minced)
2-3 pinches salt
2-3 tablespoons olive oil
1 teaspoon granulated sugar

Instructions

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!

Notes

How to store Roasted Tomatoes

The roasted tomatoes should be kept in an air tight container and refrigerated. They will keep 2-3 days in the fridge. The can also be stored under oil in a sterilized jar.

Or you can freeze them in an air tight container or freezer bag. Be sure to freeze them on a cookie tray for about 30 minutes before placing them in the container or bag. They will keep up to two years.

Nutrition