Best Candied Tomatoes Recipes

BAKED CANDIED TOMATOES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix together the tomatoes and sugar; pour into 1 1/2 quart casserole dish.
• Crumble bread and cover tomatoes. Place sliced butter on top, sprinkle with cinnamon. Bake for 1 1/2 to 2 hours or until thickened, pressing bread down often.

GINGER-CANDIED TOMATOES

Steps:

• Preheat oven to 225 degrees. Toss tomatoes with ginger and sugar. Place on a baking sheet, cut-sides up. Bake until dry but still pliable, 3 to 4 hours.

CANDIED TOMATOES

Steps:

• In a saucepan big enough to hold tomatoes in one layer, put 2 cups water, sugar, and pinch of salt. Bring to a boil. Add tomatoes and cinnamon sticks. Cook over low heat for 45-50 minutes, turning tomatoes once or twice. Remove tomatoes with a slotted spoon and place in a large bowl. The tomatoes should still retain most of their shape.
• Reduce the liquid over high heat to half its volume, approximately ¾ cup. It will be syrupy and thick.
• Pour the liquid over tomatoes. Let tomatoes cool. You can reheat them, or serve them at room temperature, or slightly chilled. Enjoy!

CANDIED TOMATOES

Steps:

• Melt butter in large saucepan and saute onion.
• Add tomatoes and 6 T of the brown sugar.
• Cook slowly until the uice has been absorbed.
• Place tomatoes in a 6x10 glass baking dish.
• Sprinkle with salt, remaining 2 T brown sugar and bread crumbs.
• Bake at 350 degrees until browned.

CANDIED CHERRY TOMATOES

Steps:

• 1. Wash and drain cherry tomatoes; remove stems.
• 2. Melt margarine (not diet margarine) in skillet.
• 3. Add tomatoes, 6 tablespoons brown sugar or honey and salt.
• 4. Cook very slowly until liquid evaporates. Be careful not to let tomatoes stick or scorch.
• 5. Put mixture in baking dish.
• 6. Top with buttered bread crumbs and remaining brown sugar or honey.
• 7. Bake in preheated 350-degree oven until crumbs are browned about 20 minutes.

CANDIED TOMATOES

Steps:

• Place cinnamon, cloves, allspice and orange zest on large piece of cheesecloth; tie into bundle.
• Bring water to boil in large saucepan on high heat. Add cheesecloth bundle, sugar and raisins. Reduce heat to medium. Add tomatoes; simmer 10 min. Remove cheesecloth bundle; discard. Stir vanilla into tomato mixture. Remove from heat; cool 5 min. Spoon into large serving dish or eight individual serving dishes; cover.
• Refrigerate several hours or until chilled. Just before serving, cut cream cheese crosswise into 12 slices; cut each slice into 3 strips. Top each serving with 3 of the cream cheese strips.

CANDIED TOMATOES

Steps:

• 1. Preheat oven to 400 degrees. Core tomatoes and halve vertically. Do not seed. Leave small tomatoes in halves, cut slightly larger tomatoes into 4 wedges, medium ones into 6, and large into 8. In a half sheet pan, or two 2-1/2 quart shallow metal baking pans (not glass or enameled metal), arrange tomato wedges cut side up, about 1/2 to 1-inch apart. Coat tomatoes with oil - there should be enough to film the bottom of the pan as well. Sprinkle with salt. 2. Bake 30 minutes, then lower heat to 350 degrees and bake another 30 minutes. Turn heat to 300 degrees, and bake 30 more minutes, or until edges are slightly darkened. If edges are not yet colored, turn heat down to 250 and bake another 10 to 15 minutes. Remove tomatoes from the oven. Cool 20 minutes. Transfer them to a shallow glass or china dish and pour their oil over them. Let mellow, uncovered, at room temperature 4 to 6 hours. 3. Layer in a storage container, pouring in their oil, and refrigerate. To serve, drain off all oil from tomatoes and offer at room temperature. Taste for seasoning. Freeze tomatoes