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 so easy to make.
Prep Time: 5 minutes
Cooking Time: 2 1/2 hours
Total Time: 2 hours 35 minutes
Yields: 16 ounces
Equipment: 1 rimmed baking sheet pan, chef’s knife, 2 (8-ounce) jelly jars with tight-fitting lids, large mixing bowl
Shelf life: 7 days
2 pints of halved grape tomatoes
1/4 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon extra-fine sugar
Preheat oven to 300-degrees F.
Start by halving 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, 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.
There you have it, my Candied Grape Tomatoes.