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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!
Table of Contents
Candied Tomatoes and More
These Candied Tomatoes are amazing and make a wonderfully 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 from your own garden or the farmer’s market.
Here are additional tomato recipes that you will enjoy:
- Canning Crushed Tomatoes with Water Bath Tutorial
- Simple Fermented Ketchup Recipe That Tastes Like Store Bought
- How to Make Homemade Tomato Sauce from Fresh Tomatoes – Using a Food Mill
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How to Make Slow-Roasted Candied Tomatoes
Ingredients
- 9 Italian plum tomatoes sliced lengthwise with core removed
- 1/4 cup Extra virgin olive oil
- Coarse ground Celtic sea salt
- Dried oregano
Instructions
- Preheat the oven to 325°F (163°C).
- Line a baking sheet with parchment paper.
- Place sliced tomatoes, cut side up, onto a parchment-lined baking sheet.
- Drizzle olive oil over the 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.
Video
Notes
Nutrition
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Favorite Candied Tomato Making Supplies
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