Candied Heirloom Tomatoes


A Selection of small and firm heirloom tomatoes of various colors
2 T light oil for each 6 tomatoes
1 ½ t kosher salt and ½ t cracked
black pepper for each 6 tomatoes
4-5 sprigs of fresh rosemary
½ t of brown sugar to top each slice


Preheat oven to 425 degrees F.Carefully shave the top and bottom off each tomato so they stay up right. Cut each into 1 inch slices.Toss them with salt, pepper and oil. Place each on a cookie sheet and lightly sprinkle with a bit more kosher salt. Nestle sprigs of rosemary around the tomatoes toperfume them while roasting. Do teach slice with the brown sugar.Roast for about 30 minutes or until sugars caramelize and tomatoes are shriveled. Remove with small spatula to try and maintain shape. Cool. Use to garnish everything from pasta, to steak, to chicken, to bruschetta!

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking