Tomato Candy

Tomato Candy

Weird name, I know. But this is one of the best possible things to do with fresh tomatoes. If they’re bland, this will make them good; if they’re good, this will make them utterly amazing. My favorites are these golden grape tomatoes, but I don’t think this treatment will do any tomato wrong. It takes some time, but it’s completely simple, and most of the time you’re just letting it cook in the oven and stirring occasionally.

When I don’t stand in the kitchen and eat this out of the dish, I find it delicious served over fresh biscuits!

Tomato Candy

1 quart (or so… howevermany you have) grape tomatoes. Or just… some tomatoes. Whatever. It’s flexible.
5 cloves garlic, peeled and smashed (or more, if you have a lot of tomatoes)
2-3 Tbsp. extra virgin olive oil
salt and pepper to taste

Preheat the oven to 275F. Halve the grape tomatoes (or other small tomatoes); or, if you’re using larger tomatoes, quarter and slice them. Either way, leave all the juices in; they add to the great flavor. Toss in the smashed garlic cloves and drizzle on the oil. If you’re a bit heavy, you can sop it up with bread, and that, too, is delicious. Add in salt and pepper and mix.

Bake for 1-3 hours, stirring every half hour or so. You can adjust the finished texture to your liking — if you want something almost jam-like, an hour will do, but if you want sturdier bits that will hold up better in salads, longer would be better. The tomatoes remain sweet through considerable browning.

If you’re a garlic lover, leave the garlic cloves in to serve; they’re roasty and delicious! If you’re serving to people who aren’t, eh, pick them out and eat them yourself.

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~ by iliadawry on 5 July 2013.

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