Candied Tomatoes

Oh those delicious tomatoes!

Our vegetable garden consists of two tomato plants and herbs! Our tomato plants are huge and loaded with tomatoes,. We can only eat so many BLT’s and sliced tomatoes and we have shared some with neighbors, but what should we do with all our beautiful tomatoes? (My canning days are over!) 

I found this recipe in Suzanne Summer’s cookbook. I love them on crackers, grilled bread with basil, over grilled chicken, in omelets, stirred in sautéed zucchini or on top of homemade pizza, which is my favorite way to use them.

Candied Tomatoes:
6 large tomatoes (or the number you want to do)
olive oil
salt

Preheat oven to 325 degrees. Slice the tomatoes in half crosswise. Place the tomatoes on a foil lined baking sheet, cut side up. Drizzle oil over tops of tomatoes, sprinkle with salt as desired. Bake for about 2 hours until tomatoes are wrinkled on the outside but still somewhat moist in the center. Serve warm or cool.  

I store the tomatoes in olive oil in a quart jar or any covered container. I’m not sure how long they will keep because they don’t last long at our home! I should tell you that I cut a little slice off the bottom of the tomato so they sit flat on the pan. I even eat them plain. Have a good week!