Slow Roasted Candied Tomatoes

 I know I’m overdoing it on the roasted veggies these days but I couldn’t resist these cherry tomatoes when I found them on sale.  Buying tomatoes in the winter is always a dicey proposition in Canada because they are travelling a long way and even the organic ones tend to be rather tasteless.  What better way to remedy that than by tossing them in the oven for a little bit in this super simple recipe.

I found this recipe at eatwell101 and, except for cutting the sugar in half, I followed it exactly and was rewarded with some tasty tomatoes that are perfect with pasta, on sandwiches, bruschetta or crackers.  Eatwell101 suggests trying it with an omelette and I think that would be fantastic.

This recipe is as simple as cutting the tomatoes in half and drizzling with olive oil, a titch of sugar, salt and pepper and thyme.  Into the oven for 90 minutes and done!

Simply put your tomatoes in a jar, cover with oil and seal tightly.  They will last up to a week in the fridge. I loved these little morsels and was happy to find yet another way to cook tomatoes.  Roasting brings out the rich flavours in tomatoes and the time is worthwhile.  Click here for the recipe.

Hope your week is off to a good start.  Cheers!