How to Make Slow-Roasted Candied Tomatoes
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.
Servings: 18
Calories: 32kcal
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
These tomatoes will stay fresh, refrigerated for 6 months.
Find this recipe and video at https://marysnest.com/how-to-make-slow-roasted-candied-tomatoes/
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Nutrition
Calories: 32kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 74mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.1mg