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“Candied” Tomatoes




Source of Recipe


Suzanne Somers


Recipe Introduction


Food Group: Dips, Spread and Appetizers


“Candied” Tomatoes

PROTEINS/FATS AND VEGGIES; LEVEL ONE

SERVES 6


My husband, Alan, always buys too much food. He just can’t help himself, especially when it comes to perfectly ripe fruits or vegetables. I devised this recipe one day when I was staring at a crate of ready-to-eat tomatoes on our kitchen table and realized there was no way the two of us could finish them before they died. I now make these tomatoes regularly and store them in olive oil in the refrigerator. What a treat! They have an incredible taste; if you cook nothing else from this book, make these “candied”-tasting tomatoes. Make a terrific side dish by using these tomatoes in Vegetables Provencal; or spoon them over chicken breasts for a main course. The tomatoes are also great in omelets, sprinkled with fresh thyme leaves.




List of Ingredients





6 large ripe tomatoes
1/4 cup olive oil
Salt


Recipe





Preheat the oven to 325°F. Slice the tomatoes in half crosswise. Place the tomatoes on a baking sheet, cut side up. Pour the oil over the tomatoes. Sprinkle with salt as desired. Bake for about 2 hours, until tomatoes are wrinkled on the outside but still somewhat moist in the center. Serve warm or cool.