Get the Recipe: Candied Tomatoes
Lovely slow-roasted tomatoes, bursting with tomato flavour. Use them in salads or pasta, as a pizza topping, in omelettes or in sandwiches.
Ingredients
- 6 medium (6) Roma or plum tomatoes
- 3 cloves (3 cloves) garlic, peeled
- 2 Tablespoons (29.57 ml) extra virgin olive oil
- 1 teaspoon (4.93 ml) balsamic vinegar
- 1/4 cup (61.25 ml) tomato sauce, or tomato juice
- Salt and pepper to taste
- Fresh or dried thyme leaves
Instructions
- Cut tomatoes in half and remove the stem end. Scoop out the inside of the tomatoes in to the bowl of a food processor (seeds and pulp). Arrange tomatoes on a parchment lined baking sheet, cut side up. Pre-heat oven to 275° F.
- To the food processor with the tomato insides, add the garlic, olive oil, balsamic, tomato sauce (or juice) and a bit of salt and pepper. Spoon this mixture into the hollowed out tomato halves, filling them about 2/3 full. (You may not use it all). Sprinkle the tops with a few fresh or dried thyme leaves.
- Bake in the preheated oven for 1 1/2-2 hours, or until the liquid in the middle has reduced and is just tacky to the touch (mine took 2 hours).
- Can be stored in the fridge for 7-10 days or freeze them.
Serving: 1serving, Calories: 30kcal, Carbohydrates: 2g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 29mg, Potassium: 94mg, Fiber: 1g, Sugar: 1g, Vitamin A: 280IU, Vitamin C: 5mg, Calcium: 5mg, Iron: 1mg
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