Candied Tomatoes

candied tomatoes

I got all heavy on you the last post. Carpe diem and stuff. And I just preached a sermon this morning, so I'm going do myself a favor, lay off the life lessons, and just say:

YUM.

I was actually a little sick this morning from eating so many of these last night. They were the main course, accompanied by fried bread, goat cheese, a bowl of grapes, and an incredible salad I'll post about soon. Yancey sat across from me (love Saturday nights when we're all home), reaching for more tomatoes and saying repeatedly, "This is what I'm talkin' about."

I like them best with bread and cheese, but there are countless uses. I threw leftovers into a barley salad, and they're delicious tossed with pasta and cream. You'll be talking, too.

Candied Tomatoes
I'm misleading you a little bit here--these are really just oven-roasted tomatoes with a bit of sugar, but they taste like candy to me. Preheat oven to 250. Take about 2 pounds of roma or campari tomatoes and cut them in half. Lay them out on a jelly roll pan, cut side facing up. Drizzle a good amount of your best olive oil over them--about 1/3 c. Sprinkle a couple teaspoons of coarse salt, a generous grind of black pepper, and 1 Tb. sugar.
Roast in the oven for about 5 hours, until they are shriveling up but still oily and juicy. Remove and let cool. You can remove them earlier or later--the consistency will change accordingly, but they'll be delectable no matter what.