Candied tomatoes, a delightful blend of sweetness and tanginess, are a versatile treat perfect for snacks, salads, or desserts. Here’s a simple guide to making them at home.
Ingredients:
1 kg ripe tomatoes (preferably Roma for fewer seeds), 2 cups granulated sugar, 1 cup water, 1 vanilla bean (split) or 1 tsp vanilla extract, a pinch of salt, and optionally, lemon zest or herbs like thyme for depth.
Steps:
1. Prep the Tomatoes: Wash tomatoes and score a small “X” on the bottom. Blanch in boiling water for 30 seconds, then transfer to ice water. Peel off skins, halve lengthwise, and scoop out seeds with a spoon.
2. Make the Syrup: In a saucepan, combine sugar, water, vanilla bean (or extract), and salt. Heat over medium, stirring until sugar dissolves. Bring to a gentle simmer.
3. Cook the Tomatoes: Add tomato halves to the syrup, cut-side down. Reduce heat to low, cover, and simmer for 45–60 minutes, occasionally basting with syrup, until tomatoes are translucent and tender but hold their shape.
4. Candying: Uncover and increase heat slightly. Simmer for 10–15 more minutes, stirring gently, until syrup thickens into a glaze. Remove vanilla bean if used.
5. Store: Let tomatoes cool in the syrup, then transfer to a sterilized jar with syrup. Refrigerate for up to 2 weeks, or freeze for longer storage.
Enjoy these candied tomatoes as a topping for cheesecakes, stirred into yogurt, or savored on their own for a unique sweet-savory experience!
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