Dawn Costigan’s Oven-Candied Summer Tomatoes


2 to 2 ½ pounds medium-sized, ripe tomatoes
1 cup extra virgin olive oil

Preheat oven to 400 degrees. Core tomatoes. Cut small tomatoes into halves. Cut larger tomatoes into wedges. Place tomatoes ½-inch apart, cut side up, on one or two metal baking pans. Pour oil over tomatoes. Sprinkle with salt, bake for 30 minutes, then lower heat to 350 degrees, and bake another 30 minutes. Turn heat to 300 degrees and bake another 30 minutes, or until edges are slightly darkened. If edges are not yet colored, turn heat down to 250 degrees and bake another 10 to 15 minutes. Remove tomatoes from oven and cool 20 minutes. Transfer to a shallow glass dish and pour their oil over them. Let mellow, at room temperature, 4 to 6 hours.

Layer tomatoes in a storage container, oil included, and refrigerate. To serve, drain oil from tomatoes and bring to room temperature. Or freeze tomatoes in oil in sealed plastic containers up to 3 months.

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