Homemade candied tomatoes - 3 delicious recipes

Candied cherry tomatoes

Cherries are small tomatoes, slightly larger than cherries. They grow in huge clusters and have denser flesh than regular tomatoes.

To prepare candied fruits, you need to select ripe, undamaged tomatoes. Pick them from the bunch, wash them and while they dry, cook the syrup.

For 1 kg of cherry:

• 1 liter of water;
• 1 kg sugar;
• Citric acid, vanilla sugar optional.

Pierce each tomato with a toothpick. This is necessary so that the skin does not burst. Next, when the syrup boils, dip the tomatoes into it and wait until it boils. Remove the pan from the heat and leave until completely cool. Bring the syrup and tomatoes back to a boil and remove from heat again. This procedure must be done 3 times. At the last boil, you can add citric acid, vanilla, ginger, or other spices.

When the tomatoes have cooled, drain the syrup and place the cherry tomatoes on a wire rack to drain thoroughly.

When syrup stops dripping from them, place them on the dryer tray, turn on the “medium” mode and dry the candied fruits for 10-12 hours.

That's the whole recipe. It turns out very tasty and unusual. If you don't know that these are tomatoes, no one will guess. Some scammers take advantage of this and sell candied cherry fruits under the guise of more expensive candied dogwood fruits.

Candied tomatoes

The “cherry” variety is not very common here, so our housewives make candied fruits from ordinary tomatoes, and quite successfully. The only difference is in the preparation of the tomatoes before cooking.

Large tomatoes need to be cut into slices, the core removed, and the skin can be removed if desired.

But this is not important. The skin will simply peel off during cooking and it will be difficult to remove it from the syrup.

In all other respects, the recipe is fully consistent with the recipe for making candied cherry tomatoes. Alternatively, you can add tea leaves. It will add flavor to the candied fruits.

Candied green tomatoes

This is already Czech cuisine, and green, unripe tomatoes are specially selected for making candied fruits. Here the variety and size itself do not matter, because the cooking technology for them is the same.

To prepare candied green tomatoes you need:

• 1 kg green tomatoes;
• liter of water;
• 1kg sugar;
• Orange or lemon zest.

Small tomatoes can be left as is, but large ones should be chopped. Place them in a saucepan, cover with cold water, bring to a boil and boil for 5 minutes.

After this, the water must be drained and refilled with cold water. Bring to a boil again and drain the water. This is how we get rid of the acidity of green tomatoes. Now you need to saturate them with syrup.

Pour sugar into a saucepan with tomatoes, add water, add zest and bring to a boil. Cook the tomatoes for 5 minutes, then remove the pan from the stove, cover with a lid and let them sit for 12 hours.

Drain the syrup, place the tomatoes on a wire rack to drain, after which they can be placed in an electric dryer.

The temperature when drying candied fruits is about +55 degrees, and the time depends on the size of the pieces. On average it takes from 6 to 12 hours and you need to control this process. After all, drying candied fruits is easier than eating “crackers”?

For an interesting recipe from Chinese cuisine, watch the video on how to make candied tomatoes: