Preparation: 10 minutes
Cooking time: 60-90 minutes
YieldFor a 500ml jar
To maximize your harvest, here's a versatile and flavorful candied tomato recipe that will let you enjoy the sunshine all year long. Simple and tasty, these tomatoes keep very well in freezer bags.You can use them for any occasion: they are perfectfor sandwiches, salads, pasta, pizzas or to accompany an aperitif!
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INGREDIENTS
- 12 Italian tomatoes or other variety depending on your harvest
- ¼ cup Balanced extra virgin olive oil Maison Orphée or Virgin canola oil Maison Orphée
- Herbs of your choice (basil, oregano, thyme, etc.)
- Maison Orphée Fine Grey Sea Salt
- Pepper
PREPARATION
- Preheat oven to 325 F.
- Wash the tomatoes. Cut them in half for small ones or in quarters for larger ones, and remove the seeds.
- In a bowl, place tomatoes and season with olive oil or canola oil, pepper, salt and herbs of choice.
- Then place the seasoned tomatoes in an ovenproof dish.
- Bake for 60 to 90 minutes.
- Enjoy or place in containers in the refrigerator or in freezer bags for longer storage.