Candied Grape Tomatoes
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.
Equipment
- 1 rimmed baking sheet pan 1/4 size
- 1 chef's knife
- 1 cutting board
- 2 jelly jars 8-ounce with tight-fitting lids
- 1 mixing bowl Large
Ingredients
- 2 pints grape tomatoes Halved
- 1/4 cup olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 1 tsp 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.
Notes
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.