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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Candied Grape Tomatoes

on September 20, 2015

2015-09-19 17.12.53

2015-09-19 20.16.45

2015-09-20 20.52.13

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

2015-09-20 16.04.06

2015-09-20 16.11.06

2015-09-20 16.10.01

I have 2 pints of red grape tomatoes that have been halved. In a bowl, add olive oil, Kosher salt, and black pepper. I toss everything together so all the tomatoes are coated.

2015-09-20 16.11.06

Candied Tomatoes

2015-09-19 17.17.02

2015-09-19 20.16.45

Prep Time: 5 minutes
Cooking Time: 2 1/2 hours
Total Time: 2 hours 35 minutes
Yields: 16 ounces
Equipment: rimmed baking sheet pan, 2 8-ounce jelly jars
Shelf life: 7 days

Ingredients:
2 pints of halved grape tomatoes
1/4 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon extra fine sugar

Directions:
Preheat oven to 300-degrees F.
Halve 2 pints of grape tomatoes. In a large mixing bowl add the halved tomatoes, olive oil, Kosher salt, and black pepper. Spread the grape tomatoes out into one even layer on a rimmed baking sheet pan. 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 into tightly sealed jelly jars and right into the refrigerator. These sweet little gems will be ready whenever you need them.

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