Candied Tomatoes On Basil Leaves Recipes

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.

Steps:

• Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.

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.

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!