Candied Tomatoes Food

BAKED CANDIED TOMATOES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix together the tomatoes and sugar; pour into 1 1/2 quart casserole dish.
• Crumble bread and cover tomatoes. Place sliced butter on top, sprinkle with cinnamon. Bake for 1 1/2 to 2 hours or until thickened, pressing bread down often.

CANDIED TOMATOES

Steps:

• In a saucepan big enough to hold tomatoes in one layer, put 2 cups water, sugar, and pinch of salt. Bring to a boil. Add tomatoes and cinnamon sticks. Cook over low heat for 45-50 minutes, turning tomatoes once or twice. Remove tomatoes with a slotted spoon and place in a large bowl. The tomatoes should still retain most of their shape.
• Reduce the liquid over high heat to half its volume, approximately ¾ cup. It will be syrupy and thick.
• Pour the liquid over tomatoes. Let tomatoes cool. You can reheat them, or serve them at room temperature, or slightly chilled. Enjoy!

CANDIED TOMATOES ON BASIL LEAVES

Steps:

• Line a baking tray with baking paper; leaving the stalk attached to each tomato, separate the tomatoes from the larger stalk.
• Place the sugar and 1/4 cup (60ml/2 fluid onces) water in a heavy-based pan and stir over a low heat until all the sugar has dissolved; increase the heat to medium and cook without stirring for for 6-8 minutes or until the sugar is a golden caramel colour; remove the pan from the heat.
• Working quickly, hold a tomato by the stalk and carefully dip in the caramel to coat, then place on the tray and set aside for 2-3 minutes to harden; repeat until all 12 tomatoes are covered in caramel.
• To serve, arrange the basil leaves on a platter, then top each basil leaf with 1 candied tomato.

CANNED GREEN TOMATOES

Steps:

• Slice green tomatoes into pint jars.
• Add 1/2 teaspoon salt to each jar.
• Cover with boiling water.
• Put lids on and put in water bath canner.
• Bring to boil and boil for 5 minutes.
• Remove from canner, tighten caps and cool on counter top.
• Can also use quart jars, adding 1 teaspoon salt.

CANDIED TOMATOES

Steps:

• Place cinnamon, cloves, allspice and orange zest on large piece of cheesecloth; tie into bundle.
• Bring water to boil in large saucepan on high heat. Add cheesecloth bundle, sugar and raisins. Reduce heat to medium. Add tomatoes; simmer 10 min. Remove cheesecloth bundle; discard. Stir vanilla into tomato mixture. Remove from heat; cool 5 min. Spoon into large serving dish or eight individual serving dishes; cover.
• Refrigerate several hours or until chilled. Just before serving, cut cream cheese crosswise into 12 slices; cut each slice into 3 strips. Top each serving with 3 of the cream cheese strips.

CANDIED TOMATOES

Steps:

• Melt butter in large saucepan and saute onion.
• Add tomatoes and 6 T of the brown sugar.
• Cook slowly until the uice has been absorbed.
• Place tomatoes in a 6x10 glass baking dish.
• Sprinkle with salt, remaining 2 T brown sugar and bread crumbs.
• Bake at 350 degrees until browned.

LANGOUSTINES WITH CANDIED TOMATOES, CHUTNEY, AND SALAD WITH SESAME SEEDS

Steps:

• Two hours before serving, prepare candied tomatoes.
• Preheat oven to 200 degrees F.
• Peel tomatoes, remove stems, quarter, and remove inside pulp, to get something like "petals" of tomatoes. Place "petals" on a baking tray; season with salt, pepper, and a sprinkle of sugar. Bake for 90 minutes.
• Prepare sauce: Combine and whisk sesame oil, balsamic vinegar, and soy sauce.
• Cook Chinese noodles in salted water according to directions. Strain and rinse under cold water and strain again. In a bowl, toss noodles with half of sauce.
• Shell the langoustines and saute them quickly in olive oil. Toss mesclun lightly with desired amount of remaining sauce.
• On each plate, arrange a layer of noodles and place three langoustines on the sides. Spoon fruit chutney on each langoustine and garnish with "petals" of tomato. Place mesclun on top of Chinese noodles and sprinkle entire arrangement with both black and white sesame seeds. Garnish with sprigs of dill and serve.

CANDIED CHERRY TOMATOES

Steps:

• 1. Wash and drain cherry tomatoes; remove stems.
• 2. Melt margarine (not diet margarine) in skillet.
• 3. Add tomatoes, 6 tablespoons brown sugar or honey and salt.
• 4. Cook very slowly until liquid evaporates. Be careful not to let tomatoes stick or scorch.
• 5. Put mixture in baking dish.
• 6. Top with buttered bread crumbs and remaining brown sugar or honey.
• 7. Bake in preheated 350-degree oven until crumbs are browned about 20 minutes.

GINGER-CANDIED TOMATOES

Steps:

• Preheat oven to 225 degrees. Toss tomatoes with ginger and sugar. Place on a baking sheet, cut-sides up. Bake until dry but still pliable, 3 to 4 hours.