A little time in the oven transforms these small tomatoes into something wonderfully flavourful. Their sweetness becomes more concentrated, their edges lightly caramelise, and their centres stay tender and slightly juicy. Garlic, olive oil, and herbs bring everything together, while a small sprinkle of sugar balances the tomatoes’ natural tang.
Despite the name, these aren’t hard, crunchy candied tomatoes. Think tender, slightly chewy tomatoes with beautifully caramelised edges—delicious piled onto toast or tossed through warm pasta.
Candied Roasted Tomatoes
Course: Main, Sides, AppetizerCuisine: ItalianDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
1
hour30
minutesCalories
236
kcalCook Mode
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Ingredients
60–70 grape tomatoes
Leaves from 4–5 sprigs fresh thyme, finely chopped
1–1½ tsp dried oregano
2–3 garlic cloves, finely minced
2–3 pinches salt, or to taste
2–3 tbsp olive oil
1 tsp granulated sugar
Directions
- Preheat the oven.
Preheat the oven to 150°C / 300°F, conventional heat. Line one or two large baking trays with baking paper.
Use enough tray space to arrange the tomatoes in a single layer without crowding. - Prepare the tomatoes.
Rinse the tomatoes, then dry them thoroughly. Slice each tomato in half lengthwise.
Choose tomatoes of a similar size where possible so they roast evenly. - Arrange and season.
Place the tomatoes on the prepared trays with their cut sides facing upward.
Scatter the thyme, oregano, minced garlic, and salt evenly over the tomatoes. Drizzle with the olive oil, making sure the garlic is lightly coated to help prevent scorching.
Keep the sugar aside for now. - Roast for 30 minutes.
Place the trays in the oven and roast for 30 minutes.
The tomatoes will begin to soften and release their juices. If using two trays, swap their positions and rotate them halfway through this first stage. - Sprinkle with sugar.
Remove the trays briefly and sprinkle the sugar evenly over the tomatoes.
You only need a little—the aim is to bring out their natural sweetness while keeping that lovely sweet-and-tangy balance. - Continue roasting.
Return the trays to the oven and roast for another 40–60 minutes, checking towards the end.
They are ready when:
• The tomatoes have shrunk and look slightly wrinkled.
• Most of the watery liquid has evaporated.
• The edges are lightly caramelised.
• The centres remain tender rather than completely dried out.
Smaller tomatoes may finish earlier. Remove individual pieces as needed, and watch the garlic so it doesn’t burn. - Cool slightly and serve.
Let the tomatoes rest on the trays for 10–15 minutes.
Carefully lift them from the baking paper and spoon any remaining herb-infused oil and juices over the top. Serve warm or allow to cool before storing.
Notes from Sandra
- Let the oven do the work.
The preparation is simple; the flavour develops during the slow roasting. Avoid increasing the temperature to rush the process, as the garlic and tomato edges can burn before the centres have reduced.
Start with good tomatoes.
Ripe, firm grape tomatoes work beautifully. Cherry tomatoes are also suitable, although their cooking time may differ.
Adjust the seasoning at the end.
As the tomatoes shrink, their flavour—and the salt—becomes more concentrated. Start lightly, then taste after roasting.
Keep the texture in mind.
For pasta, leave the tomatoes a little juicier. For bruschetta or a cheese platter, roast slightly longer for a more concentrated, gently chewy finish. - Serving Suggestions
• Spoon onto toasted sourdough or bruschetta.
• Serve over ricotta, whipped feta, or burrata.
• Toss through pasta with the roasting juices and fresh basil.
• Add to sandwiches, salads, grain bowls, or omelettes.
• Serve alongside grilled fish, chicken, or roasted vegetables. - Storage
Refrigerate: Allow to cool, then transfer to a clean, airtight container and refrigerate promptly. Use within 2–3 days.
Freeze: Arrange cooled tomatoes on a lined tray and freeze until firm, then transfer to a freezer-safe container or bag. For best quality, use within 3 months.
If adding olive oil: Keep refrigerated and use within the same 2–3 days. Covering these moist, garlic-seasoned tomatoes with oil does not make them shelf-stable or suitable for longer storage.
From My Kitchen to Yours — Sandra Djohan
