How to Make Slow-Roasted Candied Tomatoes
Hi Sweet Friends,
Today, I am sharing with you How to Make Slow-Roasted Candied Tomatoes that are so much better than tough sun-dried tomatoes. They are soft, tender, and absolutely scrumptious!
These Candied Tomatoes are amazing and make a wonderful sweet addition to any antipasto platter, are enjoyable as a quick snack, or give a tasty bit of added flavor to chicken and fish dishes.
You’ll love them and will want to make batch after batch…which is a great idea if you ever have a bumper crop of tomatoes either from your own garden or the farmer’s market.
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You can print the recipe below.
How to Make Slow-Roasted Candied Tomatoes (Video)
- 9 Italian plum tomatoes sliced lengthwise with core removed
- 1/4 cup Extra virgin olive oil
- Coarse ground Celtic sea salt
- Dried oregano
- Preheat the oven to 325 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Place sliced tomatoes, cut side up onto parchment-lined baking sheet.
- Drizzle olive oil over tomatoes.
- Sprinkle with a bit of sea salt and dried oregano
- Roast in the oven for approximately 2 hours or until tomatoes are quite soft and slightly caramelized. Remove from oven and allow to cool.
- Store tomatoes layered in jar and covered with olive oil.
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