The roasted tomatoes and candied in the oven, are still a great classic in the kitchen, you will agree, no !? Well, I realize that I had not yet been put in the spotlight this year, amazing ! For this version, I used small grape tomatoes, a little larger than cherry tomatoes, but you can choose a little the variety that you want, as long as they are not too big.
Nice as the first recipe in the month of August, don’t you think !?

This is a recipe really easy and convenient because these roasted tomatoes and candied in the oven can be re-used in a whole bunch of dishes for summer and will keep very well a few days in the fridge if you want to prepare in advance. As they are well pickled in the oil, I kept a week, and eating gradually, in several recipes that I’ll share with you in the days to come… In any case, what I can already tell you, is that it is a real treat, both hot out of the oven than cold !

It should just be a little patient because the cooking of these tomatoes is a little long and that the smell will spread in your kitchen will be unbearable so it will make you drool with envy… ��

Roasted tomatoes and candied in the oven

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  • Preparation time 5 min
  • Cooking time 1 hr 30 min


  • 2 bunches of cherry tomatoes
  • 3 cloves of garlic with the skin
  • Olive oil
  • Salt and pepper
  • Thyme



  • Preheat your oven to 150°.
  • In a baking dish, place the tomatoes in clusters, and add the garlic cloves.
  • Drizzle generously with olive oil.
  • Add salt and pepper and add a few sprigs of thyme.
  • Bake for 1 1/2 hours. 2 times during cooking, pour the oil in the bottom of the dish over the tomatoes to the water.
  • You can eat it still warm or cold, it will be delicious.


Written by Doc

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