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Oven-Candied Summer Tomatoes
Serving Size: 4

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 1/2 pounds ripe medium-size tomatoes
1 cup robust extra-virgin olive oil

Preheat the oven to 400 degrees. Core the 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 half-sheet pan, or
two 2 1/2-quart shallow metal baking pans (not glass or enameled metal),
arrange the tomato wedges cut-side up, about 1/2- to 1-inch apart. Coat
the tomatoes with the olive oil. Sprinkle with the salt.

Bake 30 minutes, then lower the heat to 350 degrees and bake another 30
minutes. Turn the heat down to 300 degrees and bake 30 minutes more or
until edges are slightly darkened. If edges are not yet colored, turn the
heat down to 250 degrees and bake another 10 to 15 minutes. Remove the
tomatoes from the oven. Cool 20 minutes. Transfer to shallow glass or
china dish and pour their oil over them. Let mellow, uncovered, at room
temperature 4 to 6 hours.

Layer the tomatoes in a storage container, pouring in their oil, and
refrigerate, covered, for up to 6 days. Or freeze the tomatoes in sealed,
plastic containers for up to 3 months.

Serve at room temperature.

This recipe yields 16 to 32 pieces, depending on the size of your
tomatoes, which Kasper says serves 4 to 8.

Testing notes: Please use only the best-quality ingredients; invest in a
good olive oil and use sea salt for a wonderful minerally taste. My
tomatoes did need that extra baking time at 250 degrees, about 20 minutes
of it, actually, to achieve that lacy, crusty edge. Remember, do not
serve these tomatoes cold. Kasper recommends serving these tomatoes atop
pasta; I tossed them, chopped, with a handful of olives, also chopped,
over linguine and found the dish divine. I also served them on an
antipasto platter to many swoons.

© 2008
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