Candied tomatoes are a delightful twist on a classic ingredient that brings a burst of sweetness and tang to any dish. This simple recipe transforms fresh tomatoes into a luscious treat that’s perfect for snacking, topping salads, or adding a unique flavor to cheese boards.
Originating from traditional preservation methods, candied tomatoes capture the essence of ripe tomatoes with a glossy, caramelized finish. We love how easy it is to make and how versatile these little gems can be in both savory and sweet recipes.
Whether you’re looking to impress guests or add a creative touch to your meals, this candied tomatoes recipe is a must-try. Let’s dive into a flavorful journey that turns everyday tomatoes into a gourmet delight.
Ingredients
To create the perfect candied tomatoes, selecting the right ingredients is essential. Each component plays a vital role in balancing the sweetness and enhancing the tomatoes’ natural tang.
Fresh Tomatoes
We recommend using firm, ripe tomatoes with a balanced acidity and sweetness. Cherry or grape tomatoes work best due to their size and concentrated flavor.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Fresh tomatoes | 1 lb (about 450 g) | Washed and halved or left whole |
Sweetening Agents
The candying process relies on sweetening agents to achieve that glossy caramelized finish, which perfectly complements the tomatoes’ natural acidity.
| Ingredient | Quantity | Notes |
|---|---|---|
| Granulated sugar | 1 cup (200 g) | Provides crystalline sweetness |
| Honey | 2 tbsp (30 ml) | Adds warm floral notes and depth |
| Brown sugar | 1/4 cup (50 g) | Enhances caramel complexity (optional) |
Seasonings and Spices
Seasonings add subtle complexity and help balance the sweetness with aromatic layers.
- Sea salt: 1/4 tsp – enhances flavors without overpowering
- Freshly ground black pepper: 1/8 tsp – introduces a gentle heat
- Ground cinnamon: 1/4 tsp – a warm spice background (optional)
- Smoked paprika: 1/4 tsp – for a smoky depth (optional)
Additional Flavorings
These elements lift the profile of candied tomatoes, making them versatile for snacks or pairings.
- Lemon zest: 1 tsp – adds a bright citrusy note
- Vanilla extract: 1 tsp – enhances sweetness with aromatic warmth
- Fresh herbs (such as thyme or rosemary): 1 tbsp chopped – provides herbal freshness
We find that combining these ingredients thoughtfully results in beautifully candied tomatoes with a perfect balance of sweet, tangy, and aromatic flavors that will elevate any dish.
Equipment Needed
To make perfect candied tomatoes, having the right equipment is essential for achieving the ideal glossy, caramelized texture and full flavor. Here’s what we recommend:
- Baking Sheet: Use a rimmed, heavy-duty baking sheet to evenly spread out the tomatoes for roasting. A rim prevents juices from spilling over during the candying process.
- Parchment Paper or Silicone Baking Mat: Line the baking sheet to avoid sticking, ensuring easy cleanup and maintaining the tomatoes’ delicate shape and coating.
- Mixing Bowls: Have at least two bowls on hand—one for tossing tomatoes with sugar and spices and another for mixing together additional flavorings like honey or lemon zest.
- Measuring Spoons and Cups: Precise measurements ensure consistent sweetness and seasoning balance. Accuracy is key during the candying stage.
- Sharp Knife: For trimming and halving cherry or grape tomatoes, a sharp paring knife is best to keep cuts clean and even.
- Cooling Rack: After baking, a cooling rack helps air circulate around the tomatoes to preserve their texture and prevent sogginess.
- Spatula or Tongs: Use these for gently flipping or stirring tomatoes during roasting to achieve even caramelization without breaking them.
- Small Saucepan (optional): If preparing a syrup or glazing mixture with honey or vanilla extract, a small saucepan allows gentle heating and blending of ingredients.
| Equipment | Purpose |
|---|---|
| Baking Sheet | Roasting and caramelizing tomatoes evenly |
| Parchment Paper/Silicone Mat | Prevents sticking, easy cleanup |
| Mixing Bowls | Tossing and mixing ingredients |
| Measuring Spoons/Cups | Accurate measurement of sugar and spices |
| Sharp Knife | Trimming and halving tomatoes |
| Cooling Rack | Cooling tomatoes without sogginess |
| Spatula or Tongs | Flipping/stirring during roasting |
| Small Saucepan (optional) | Preparing syrups or glazes |
By gathering these tools before we start, we set ourselves up for an effortless candied tomatoes recipe with consistent results every time. Let’s move on to preparing our ingredients with confidence.
Preparation
To achieve the perfect candied tomatoes, careful preparation of each component is essential. Let’s focus on selecting the best tomatoes and crafting a syrup that transforms them into a glossy, flavorful delight.
Selecting and Preparing Tomatoes
Choosing the right tomatoes sets the foundation for outstanding candied tomatoes. We recommend:
- Tomato Variety: Opt for cherry or grape tomatoes. Their small size and naturally concentrated flavor make them ideal.
- Ripeness: Select firm, ripe tomatoes without blemishes or soft spots to ensure they hold shape during candying.
- Washing: Rinse tomatoes under cold water to remove any dirt or residues.
- Drying: Pat tomatoes thoroughly dry with a clean towel to prevent excess moisture, which can inhibit caramelization.
- Trimming: Use a sharp knife to remove stems and hulls, ensuring even candying and an appealing presentation.
- Piercing (Optional): For deeper flavor infusion, gently prick tomatoes with a toothpick or skewer—take care not to break the skin.
| Step | Detail |
|---|---|
| Variety | Cherry or grape tomatoes |
| Selection | Firm and ripe with no soft spots |
| Cleaning | Rinse with cold water and pat dry |
| Preparation | Remove stems, optional gentle piercing |
Preparing the Syrup or Glaze
The syrup locks in sweetness and creates the signature glossy sheen of candied tomatoes. Follow these steps precisely for best results:
- Combine Sweeteners: In a small saucepan, mix
- 1 cup granulated sugar
- 2 tablespoons honey
- Optional: 1 tablespoon brown sugar for richer caramel notes
- Add Flavor Enhancers: Incorporate
- A pinch of sea salt to balance sweetness
- Optional spices like ¼ teaspoon cinnamon or smoked paprika for complexity
- Heat Gently: Over medium-low heat, stir continuously until sugars dissolve completely and the mixture reaches a light amber color, about 5-7 minutes.
- Avoid Boiling: Keep the syrup at a gentle simmer to prevent burning and bitterness.
- Cool Slightly: Remove from heat and let the syrup cool for 2-3 minutes before pouring over tomatoes, ensuring it thickens enough to coat evenly.
“The syrup’s consistency is crucial—it should be thick enough to cling to the tomatoes yet fluid enough to soak in rich flavors.”
| Ingredient | Quantity | Purpose |
|---|---|---|
| Granulated sugar | 1 cup | Base sweetener |
| Honey | 2 tablespoons | Adds depth and natural sweetness |
| Brown sugar (opt) | 1 tablespoon | Enhances caramelization |
| Sea salt | Pinch | Balances sweetness |
| Cinnamon/Smoked paprika (opt) | ¼ teaspoon | Adds aromatic complexity |
Following these preparation steps ensures our candied tomatoes achieve a perfect balance of sweet, tangy, and aromatic flavors with a luscious caramelized glaze.
Cooking Instructions
Follow these detailed steps to transform fresh tomatoes into perfectly candied tomatoes with a luscious, caramelized finish.
Cooking the Tomatoes
- Preheat the oven to 275°F (135°C) to allow gentle drying and candying without burning.
- Arrange the prepared cherry or grape tomatoes in a single layer on a parchment-lined rimmed baking sheet. Make sure they are spaced evenly to promote even cooking.
- Gently spoon the prepared syrup or glaze over each tomato. Use just enough to coat them well without pooling on the tray.
- Place the baking sheet in the oven and bake for 1 to 1.5 hours. Rotate the pan halfway through to ensure even exposure to heat.
- Keep an eye on the tomatoes—they should shrink slightly and develop a glossy, caramelized exterior without drying out completely.
Reducing the Syrup
To achieve the perfect syrup viscosity for candying:
| Step | Action | Details |
|---|---|---|
| 1 | Combine sweeteners and spices | Mix granulated sugar, honey, optional brown sugar, sea salt, and any chosen spices in a small saucepan. |
| 2 | Heat over medium heat | Stir constantly to dissolve sugars and prevent burning. |
| 3 | Simmer gently | Reduce heat once boiling, allowing the mixture to thicken and turn a rich amber color, about 8-10 minutes. |
| 4 | Test consistency | Dip a spoon and let it cool briefly—syrup should coat the back of the spoon, forming a thin film. |
| 5 | Remove from heat | Let syrup cool slightly before spooning over the tomatoes to ensure even coating without scorching. |
“The syrup reduction is key to developing that signature sticky glaze essential to truly brilliant candied tomatoes.”
This process ensures our tomatoes absorb the rich sweetness while maintaining their juicy texture and tangy brightness.
Assembly
Proper assembly is crucial to ensure our candied tomatoes develop their characteristic glossy finish and deep flavor. Here we focus on coating the tomatoes evenly and allowing them to cool and set perfectly.
Coating the Tomatoes
Once the tomatoes are baked and the syrup has reached the ideal viscous consistency, we carefully spoon or brush the syrup over each tomato. This step guarantees an even layer of that sticky, sweet glaze that distinguishes candied tomatoes.
- Use a small spoon or silicone brush for precise application.
- Gently lift the tomatoes with tongs or a spatula to coat all sides.
- Reserve a tablespoon of the syrup to drizzle at the end for extra shine and sweetness.
- Avoid overcrowding to maintain the dome-like shape of the tomatoes.
We emphasize gentle handling here to preserve the tomatoes’ tender skin and prevent bursting while ensuring they are fully enveloped in syrup.
Cooling and Setting
After coating, place the tomatoes on a wire rack to cool at room temperature for about 30 to 45 minutes. This step allows the caramelized glaze to set firmly and develop its signature glossy texture without becoming sticky or clumpy.
| Step | Details |
|---|---|
| Cooling duration | 30–45 minutes at room temperature |
| Surface | Wire rack preferred for airflow |
| Result | Firm, glossy, and non-sticky glaze |
Once cooled, we recommend refrigerating the candied tomatoes in a single layer, loosely covered, to maintain texture and flavor until serving. Proper cooling and setting transform these into an irresistible gourmet treat, ready to enhance any dish or snack.
Serving Suggestions
Candied tomatoes offer a delightful balance of sweetness, tang, and caramelized richness that can elevate a wide range of dishes. Here are our favorite ways to serve them and maximize their flavor impact:
1. Enhance Cheese Boards and Charcuterie Platters
Place candied tomatoes alongside a variety of cheeses such as goat cheese, brie, or aged cheddar. Their glossy, syrupy coating provides a sweet contrast that complements the salty, creamy textures perfectly. Add crackers, nuts, and cured meats for a sophisticated snacking experience.
2. Brighten Fresh Salads
Toss the candied tomatoes into mixed greens or arugula salads. Their sweet tang and soft texture act as a vibrant flavor pop. Combine with ingredients like baby spinach, toasted pine nuts, balsamic vinaigrette, and shaved Parmesan for a signature salad.
3. Top Grilled or Roasted Meats
Use as a glazing topper on grilled chicken, pork chops, or roasted lamb. The caramelized sugars create a luscious, sticky finish that enhances the meat’s savoriness. Spoon the tomatoes and any remaining glaze directly onto the protein before serving.
4. Elevate Breakfast Dishes
Sprinkle candied tomatoes over scrambled eggs, omelets, or avocado toast. Their sweetness and complexity add gourmet flair and a burst of juicy flavor to morning meals.
5. Integrate into Pasta and Grain Bowls
Mix candied tomatoes into warm pasta dishes or grain bowls made with quinoa, farro, or couscous. Their concentrated sweetness pairs beautifully with herbs like basil and thyme and a drizzle of extra virgin olive oil.
Serving Suggestions Table
| Serving Idea | Suggested Pairings | Flavor Highlights |
|---|---|---|
| Cheese Boards | Goat cheese, brie, aged cheddar, nuts, crackers | Sweet, creamy, salty contrast |
| Salads | Arugula, baby spinach, pine nuts, Parmesan | Bright, tangy, crunchy |
| Grilled/Roasted Meats | Chicken, pork chops, lamb | Sticky, caramelized, savory |
| Breakfast | Scrambled eggs, omelets, avocado toast | Sweet, rich, fresh |
| Pasta and Grain Bowls | Quinoa, farro, basil, olive oil | Sweet, herbaceous, hearty |
“Using candied tomatoes in these ways not only showcases their unique flavor but also adds a touch of gourmet elegance to your everyday meals.”
By incorporating candied tomatoes into these dishes we invite you to explore new layers of flavor and enjoy the sweet-tangy charm they bring to the table.
Storage Tips
Proper storage is essential to preserve the flavor, texture, and glossy finish of our candied tomatoes. Follow these steps to keep them fresh and delicious for as long as possible.
- Cool Completely
Before storing, allow the candied tomatoes to cool completely on a wire rack. This step ensures the glaze sets properly and prevents condensation inside the storage container.
- Single Layer Storage
Store the tomatoes in a single layer in an airtight container. Overlapping or stacking them can cause the glaze to stick and damage their delicate candying.
- Use Parchment or Wax Paper
If layering is necessary, place a sheet of parchment paper or wax paper between layers to prevent sticking and preserve the glossy caramelized finish.
- Refrigeration
Always refrigerate candied tomatoes. Keep the container loosely covered to maintain texture. Optimal humidity in the fridge helps retain juiciness while avoiding excessive moisture that can break down the glaze.
- Shelf Life
Properly stored candied tomatoes remain fresh for up to 5 days in the refrigerator. Beyond this period, their texture may soften and the glaze may lose its shine.
- Freezing Option
For longer storage, we can freeze candied tomatoes. Arrange them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe bag or container. When ready to use, thaw slowly in the fridge to preserve texture.
| Storage Method | Container Type | Duration | Key Tips |
|---|---|---|---|
| Refrigeration | Airtight container | Up to 5 days | Store single layer, loosely covered |
| Layered storage | Airtight container | Up to 5 days | Use parchment/wax paper between layers |
| Freezing | Freezer-safe bags | Up to 2 months | Freeze flat, thaw in fridge overnight |
“Storing candied tomatoes thoughtfully keeps their irresistible sweet-tangy charm intact, ready to elevate your dishes whenever you want.”
By mastering these storage tips, we ensure our homemade candied tomatoes maintain their signature caramelized sheen and vibrant flavor long after preparation.
Make-Ahead Instructions
To enjoy candied tomatoes at their freshest and most flavorful, follow these make-ahead tips to streamline your preparation and maintain their signature glossy finish.
Cooling and Initial Storage
- Allow the candied tomatoes to cool completely on a wire rack. This step is crucial to let the caramelized glaze set firmly, locking in the sweet-tangy flavor and shiny appearance.
- Once fully cooled, place the tomatoes in a single layer inside an airtight container to prevent sticking and preserve texture.
Layering for Larger Batches
When storing larger quantities, layering is often necessary. Use these guidelines for optimal results:
| Storage Steps | Description |
|---|---|
| Layering | Place a sheet of parchment or wax paper between layers of tomatoes to avoid clumping and preserve the glaze. |
| Container Type | Use an airtight glass or BPA-free plastic container for best freshness retention. |
| Temperature | Always refrigerate to slow down flavor degradation and maintain texture. |
Refrigeration Timeframe
We recommend consuming candied tomatoes within 5 days of preparation for peak flavor and texture. Keep them refrigerated at all times to prevent spoilage and maintain their luscious sheen.
Freezing for Extended Storage
- Place cooled tomatoes in a single layer on a baking sheet and freeze for 1-2 hours until solid.
- Transfer frozen tomatoes to a freezer-safe airtight container or freezer bag with parchment between layers.
- Label with date; frozen candied tomatoes maintain best quality for up to 3 months.
- Thaw overnight in the refrigerator before serving. Note that freezing may slightly alter texture but preserves flavor.
Quick Reference Table: Make-Ahead Storage Guidelines
| Step | Instruction | Notes |
|---|---|---|
| Cooling | Cool on wire rack for 30-45 minutes | Allows glaze to set firmly |
| Initial Storage | Store in a single layer airtight container | Prevents sticking |
| Layering | Use parchment between layers | Avoids glaze clumping |
| Refrigeration Duration | Keep refrigerated for up to 5 days | Preserves freshness and texture |
| Freezing Duration | Freeze up to 3 months | Use freezer-safe packaging |
| Thawing | Thaw overnight in fridge | Best to serve chilled or at room temp |
Pro Tip: Always handle candied tomatoes gently during storage and serving to protect their delicate caramelized coating and juicy interior.
By incorporating these Make-Ahead Instructions, we ensure that our candied tomatoes remain irresistible and ready to enhance any dish even days after preparation.
Conclusion
Candied tomatoes offer a delightful way to elevate your culinary creations with their unique blend of sweetness and tang. Once you’ve mastered the simple steps and gathered the right tools, these glossy, caramelized gems become a versatile ingredient that enhances everything from salads to cheese boards.
By experimenting with different spices and pairings, you can customize the flavor profile to suit your taste and occasion. With proper storage and make-ahead tips, you’ll always have a gourmet touch ready to brighten your meals. Let’s bring a fresh twist to our kitchen with this easy and impressive recipe.
Frequently Asked Questions
What are candied tomatoes?
Candied tomatoes are fresh tomatoes coated in a sweet syrup and slow-baked until they develop a glossy, caramelized finish. They offer a unique blend of sweet and tangy flavors, making them a versatile treat for snacking, salads, and cheese boards.
Which tomatoes are best for candying?
Cherry or grape tomatoes are ideal for candying due to their firm texture and concentrated flavor, which hold up well during baking and syrup glazing.
What ingredients do I need to make candied tomatoes?
Key ingredients include firm cherry or grape tomatoes, granulated sugar, honey, optional brown sugar, sea salt, black pepper, and spices like cinnamon or smoked paprika. Additional flavorings such as lemon zest, vanilla extract, or fresh herbs can be added.
What equipment is necessary to make candied tomatoes?
You’ll need a rimmed baking sheet, parchment paper or silicone baking mat, mixing bowls, measuring tools, a sharp knife, a cooling rack, spatulas or tongs, and optionally a small saucepan for syrup preparation.
How do I prepare tomatoes for candying?
Select ripe, firm tomatoes, wash and dry them well, trim stems, and optionally pierce the skin to help absorb the syrup and flavors more deeply.
How is the syrup for candied tomatoes made?
The syrup combines sweeteners like sugar and honey with salt and spices, heated until thickened to a sticky consistency. This syrup coats the tomatoes and produces the glossy glaze.
What is the baking process for candied tomatoes?
Preheat the oven to 275°F (135°C), arrange tomatoes on a lined baking sheet, spoon syrup over them, and bake for 1 to 1.5 hours. Rotate the pan halfway for even cooking.
How should candied tomatoes be cooled and stored?
After baking, coat the tomatoes evenly with syrup and cool on a wire rack for 30 to 45 minutes. Store cooled tomatoes in a single layer in an airtight container in the refrigerator for up to 5 days. Freezing is also an option for longer storage.
What dishes pair well with candied tomatoes?
Candied tomatoes complement cheese boards, fresh salads, grilled meats, breakfast dishes, and pasta or grain bowls by adding a sweet-tangy touch.
Can I make candied tomatoes ahead of time?
Yes. Candied tomatoes can be made ahead, refrigerated for up to 5 days, or frozen for up to 3 months. Proper layering and airtight storage ensure they maintain their texture and flavor.