Recipe by Sharon123
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas. Double or triple this, you'll be glad you did! This recipe first appeared in The Sweet Life, a story about Quebec's second-largest maple syrup-producing region, Bas-St-Laurent. From Saveur magazine(issue #136).
Top Review by weekend cooker
First, I halved this for DS, and I. I did use cherry tomatoes, and skipped the pepper. I'll tell you what a nice treat, for an early lunch. The cooking time for me was 3 hours, put them in before the kids went to school, and the 3 hours seemed to work here. The maple syrup does wonders, with the other ingredients, A first time trying maple syrup on tomatoes, and so glad I did. Tagged and made for PRMR.
- 16 cherry tomatoes, halved (or grape)
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 3 sprigs fresh thyme, stemmed
- 2 garlic cloves, thinly sliced
- kosher salt
- fresh ground black pepper, to taste
Directions See How It's Made
- Heat oven to 250*F.
- Arrange tomato halves cut side up on an aluminum foil—lined baking sheet.
- Whisk together syrup, oil, thyme, garlic, and salt and pepper in a bowl and then drizzle over tomatoes.
- Bake until tomatoes are half-dried and concentrated, 3–4 hours.