Roasted to perfection, these candied tomatoes are an easy technique to add delicious flavor to your pasta, pizza, or sandwiches. With just a few minutes of prep time, you'll have amazing cherry tomatoes in no time!
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Not to be dramatic, but these roasted, candied cherry tomatoes are life-changing!
I learned how to make these beauties in culinary school in Italy. And let me tell you, they're perfect on almost everything from pizza to pasta and in a sandwich.
This is a great technique to learn to amp up the flavor of a dish!
Jump to:
What You'll Learn In This Recipe
- My technique for roasting cherry tomatoes until they're candied and jammy.
- Ways to use candied tomatoes in some of my favorite dishes.
If you're looking for more Italian inspired recipes, be sure to grab my free eBook with 10 Italian recipes you'll love.
Ingredients You Need
You'll only need two main ingredients for this recipe!
- Cherry tomatoes: The fresher, the better! I love using fresh tomatoes from my garden.
- Extra virgin olive oil: Buying a high-quality bottle of extra virgin olive oil makes all the difference.
- Morton kosher salt/black pepper: Always season with salt and pepper for the best flavor.
How To Make This Recipe
To prep for this recipe, heat the oven to 350°F (175°C) and line a light colored sheet pan with parchment paper.
1. Toss the cherry tomatoes with olive oil until combined, then season with salt and pepper.
2. Place the tomatoes on the sheet pan with the cut side facing up. This technique won't work if the tomatoes are facing down.
3. Finally, bake for 35 - 40 minutes until the tomatoes are softened and have a jammy consistency.
Expert Tips
- Looking for ways to use candied tomatoes? I love adding them on top of pizza or salads, as a sandwich topping, or in a pasta dish (like my mussel and tomato pasta).
- If you use a dark colored baking sheet, the tomatoes will roast quicker.
Recipe FAQs
No, you won't get the same jammy and candied texture or sweet, caramelized taste with larger tomatoes.
You're looking for a jammy, slightly wilted, and softened consistency.
More Tomato Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!
Candied Tomatoes
Equipment
- light colored sheet pan
Ingredients
- 1 pint cherry tomatoes sliced in half lengthwise (10 ounces or 2 cups)
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon Morton kosher salt
- pinch finely ground black pepper
Instructions
- Heat oven to 350°F (175°C). Line a light colored sheet pan with parchment paper.
- Toss cherry tomatoes with olive oil until combined. Season with salt and pepper.
- Place tomatoes on prepared sheet pan with the cut side facing up. Bake for 35 - 40 minutes until softened and jammy.
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