Oven-Candied Summer Tomatoes

Have you ever made made Pomodori al Forno? or Oven Candied Tomatoes?  I made my first batch this week and I can’t wait to tell you more.  

I have to agree with my CSA farmers, these candied tomatoes in your kitchen are like money in the bank! Next to dark chocolate, which is about the only “candy” I splurge on, these tomatoes seriously do taste like candy!

They are definitely one of the best things I have ever made!  Since I have never made chocolate, I can say that?.

I’ve tried them on pasta, zoodles, salads, fresh bread with goat cheese, on sandwiches, and of course, just by the spoonful.  YUM!

Hey did I mention, if you have a recipe that calls for sun-dried tomatoes, guess what…..these make a great substitute.  They are much juicer and luscious and make any dish extra special!

Remember to use only ripe, delicious summer tomatoes….like these….   This week was by far our best CSA box yet!  Look at all these beauties!

How convenient too…..included in our newsletter was the recipe for Oven-Candied Tomatoes… or Pomodori al Forno according to Lynne Rossetto Kasper in her book titled THE ITALIAN COUNTRY TABLE.

The secret to making these candied tomatoes is to slow roast them with olive oil until their edges have a lacy golden crust and the tomatoes taste like candy.   You’ll also slowly turn your oven down to get that just right candy taste.  Sweet, luscious, juicy and taste heavenly on pasta.  Or zoodles if you prefer a lighter but just as tasty entree.

As irresistible as these tomatoes look, be sure to “ripen” the roasted tomatoes at room temperature for 4 to 6 hours before eating.  Store them covered in the refrigerator up to 6 days.  They freeze beautifully for 3 months – and sometimes taste even better for it!

Oven-Candied Summer Tomatoes

• Use 2 to 2 1/2 pounds delicious ripe medium-sized tomatoes (not plum tomatoes, unless they are extremely flavorful)
• 1 cup robust extra-virgin olive oil
• Salt

1.  Preheat the oven to 400 F.  Core the tomatoes and halve vertically.  Do not seed.  Leave small tomatoes in halves; cut slightly larger tomatoes in 4 wedges, medium one 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 the tomato wedges cut side up, about 1/2 to 1 inch apart.  Coat the tomatoes with the oil.  Sprinkle with salt.

2.  Bake 30 minutes, then lower the heat to 350 F and bake another 30 minutes.  Turn the heat down to 300 F and bake 30 minutes more, or until the edges are slightly darkened.  If the edges are not colored, turn the heat down to 250 F and bake another 10 to 15 minutes.  Remove the 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 the tomatoes in a storage container, pouring in their oil, and refrigerate.  Or freeze the tomatoes in their oil in a sealed plastic container up to 3 months.

4.  Serve at room temperature.