My Candied Grape Tomatoes are so delicious. They’re great in salads, as a garnish for soups, or over chicken, steak, or even a nice piece of halibut. These little jewels are a staple in my fridge and are so easy to make.

Prep Time: 5 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 2 hours 35 minutes
Yields: 4 servings (16 ounces total)
Equipment: 1 rimmed baking sheet pan, chef’s knife, cutting board, 2 (8-ounce) jelly jars with tight-fitting lids, large mixing bowl

Ingredients:
2 pints of grape tomatoes, halved
1/4 cup of olive oil
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly-ground
1 teaspoon extra-fine sugar

Instructions:
Preheat oven to 300°F.
Start by halving grape tomatoes. In a large mixing bowl, add the halved tomatoes, olive oil, kosher salt, and fresh-ground black pepper. Spread the grape tomatoes out into one even layer on a rimmed baking sheet. Slow-roast the tomatoes for 2 1/2 hours. Once out of the oven and still hot, sprinkle extra-fine sugar over the top, and gently toss to coat. Allow the Candied Grape Tomatoes to cool completely before placing them in a tightly sealed jelly jar and refrigerating them. These sweet little gems will be ready whenever you need them.

There you have it, my Candied Grape Tomatoes.

Note:
1) Shelf life for my Candied Grape Tomatoes is 7 days.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2014/08/19/two-new-roasted-chicken-salads/