Prep 35 mins
Cook 2 hrs 30 mins
This recipe is from the San Francisco Chronicle. I thought people would enjoy using up their abundance of summer tomatoes in diverse ways - so here's a dessert!
- 4 cups juliet tomatoes (can substitute Sungold cherry tomatoes or Romanitas)
- 1⁄4 cup sugar (and about 1/4 cup more for cutting board)
- 2 cups almonds
- 1⁄4 cup honey
- 2 teaspoons orange zest
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1 cup confectioners' sugar
- Instructions: Preheat the oven to 325°, or a convection oven to 300°.
- Cut the tomatoes in half lengthwise. Place them with their cut sides up on a rack set over a sheet pan. Sprinkle with 2 tablespoons of granulated sugar. Bake for 15 minutes, sprinkle with another 2 tablespoons sugar, and continue cooking until the tomatoes are dry but not brittle, about 1 1/2 hours for cherry tomatoes, about 2 1/2 hours for larger Juliet or Romanita tomatoes. It may take less time if you use a convection oven. Cool.
- Meanwhile, toast the almonds in the oven until nicely browned, about 15-20 minutes. Cool and chop finely with a knife, or pulse in batches in a food processor to a very coarse grind.
- When the tomatoes are cool, sprinkle a cutting board with 1/4 cup sugar and cover with the tomatoes. Carefully chop them quite finely, tossing with some of the sugar if they begin to stick to your knife.
- In a large bowl, combine the honey, orange zest, cinnamon and ginger. Add the almonds and tomatoes and mix well.
- Roll the mixture into 1/2-inch balls. Fill a bowl with the confectioners' sugar and drop the balls into it as you go. When you have almost covered the surface of the sugar with balls, toss to coat the balls well. Proceed until all balls are coated.
- Place in an airtight container and let "ripen" several days in the refrigerator. Toss again in confectioners' sugar and bring to room temperature before serving.