Recipe – Candied tomatoes
A lovely way to treat tomatoes for this time of year when in the Northern hemisphere they are still a few more months out of season and the store bought ones are still pretty tasteless.. When dried correctly, they give an intense, sweet tomato flavour and are much cheaper and tastier in my opinion than store bought variations of sun dried tomatoes.
By a little planning ahead and patience with the drying out time, these delights can be stored in oil for a month or so in the fridge and make a great as a garnish to a dish or thrown in a salad. Last time I used them at home, they were used on a starter for our Nova celebration lunch, which I still have some left.
- 1x 250g punnet of any type of tomato (I used Cherry for these)
- 1 clove garlic, peeled and sliced translucently thin
- Icing sugar
- Optional – Fresh thyme or rosemary leaves, pinch of celery salt
- Set oven to 100c
- Cut tomatoes in half horizontally with stalk at the top
- Place tomato halves the cut side facing up on a baking sheet
- Add a slice of garlic on top of each tomato half
- Dust liberally with icing sugar and a pinch of Maldon sea salt
- Dry in oven for approx 2 hours, or until reasonably well shrivelled and wrinkly. Or until the taste is nice and intense
- Remove from the oven and peel off the garlic
- Place in a container and cover with Olive oil. Any oil will do but pomace or olive are my personal preferences