Sweet, Salty, Spicy

By • July 24, 2010 • 25 Comments

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Author Notes: Whenever I think of heirloom tomatoes, I think of last year's local roadside vegetable and fruit stand that had a huge sign listing the available produce...including HERLOOM TOMATOES. (I have become a terrible speller myself...too much red wine?) This tomato recipe produces an intense sweet, salty, spicy tomato condiment that is delicious on sandwiches, salads or just as an side to the main course. Use all the ingredients somewhat lightly so as not to overshadow the luscious flavor of the fresh heirloom/herloom tomatoes. dymnyno

Food52 Review: We enjoyed these with supper and were not disappointed! I found that turning up my oven to 225 degrees ensured the promised caramelizing. My oven is on its last legs, so, perhaps had I the stove I deserve, 175 degrees may well have done the trick. Thumbs up! - Lizthechef A&M

Serves 6-8

  • heirloom tomatoes
  • 1 tablespoon salt
  • tablespoons ultra fine sugar
  • 1 tablespoon green peppercorns
  • olive oil, very good quality
  1. Cut off the stem end of the tomato and then slice it into approximately 1/2 inch slices.
  2. When all the tomatoes are sliced, place them on a rimmed sheet pan.
  3. Brush or drizzle olive oil over each tomato slice.
  4. Mix the sugar and the salt together. Sprinkle some of the sugar/salt mixture on each tomato.
  5. In a mortar, grind the peppercorn until very crushed but not totally pulverized, a rustic sort of grind.
  6. Sprinkle some green peppercorns on each tomato slice.
  7. Put the pan of tomatoes into a 175 degree oven for about 3 hours. The tomatoes will still be juicy and they will be caramelized. They are great hot or cold.
  8. Please note that this recipe does not dry out the tomatoes...it simply concentrates the juice and the flavors for use as a condiment on sandwiches, crostini , as a garnish or by themselves.

Tags: crostini, entertaining, salty, spicy, Summer, sweet, tomatoes

Comments (25) Questions (0)

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9 months ago Vicky K

How many Tablespoons of sugar?

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9 months ago dymnyno

1 tablespoon sugar and 1 tablespoon salt.

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9 months ago TheWimpyVegetarian

This is a huge winner, Mary!! I'm so glad to see you contributed this!

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9 months ago sexyLAMBCHOPx

I plan to make this soon because word on the street my local farmers market will be offering an unusually super fabulous of heirloom tomatoes. I do not have green dried peppercorns in the larder though; any chance green in brine will work or should I buy them before making?

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9 months ago sexyLAMBCHOPx

Used your recipe as inspiration on my twist. Thank you.

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about 1 year ago quinncooks

Made this with a surplus of cherry tomatoes. Fabulous!! The cutest, sweetest cocktail dried tomatoes to use as garnish or flavor pop to accent a dish

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over 3 years ago kitchengardener

I will definitely use this idea with the "herloom" tomatoes that have overrun my east coast garden. this recipe could also be made in a toaster oven;I have become a big fan of the toaster oven during this summer's numerous heat waves. You use a small pan and do not need to heat up the kitchen!

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over 3 years ago thirdchild

Er.....just what do you mean by green peppercorns?

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over 3 years ago dymnyno

Green peppercorns are harvested when the peppers are immature and are usually packed in brine or dried. I should have specified dried in this recipe because that is what I used. I think that peppercorns are black (immature), then green (immature) white(ripe). Pink is a different plant but I love it too.

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over 3 years ago thirdchild

Thanks for the clarification. I'm preparing my own garden tomatoes now, and I'll use some crushed mixed peppercorns. Yup, those pink/red ones are lovely, good just sprinkled over a green salad, perhaps with a few of these sweet, salty, spicey tomatoes.

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over 3 years ago TheWimpyVegetarian

This is very similar to my favorite tomato sauce: a few tomatoes, onion, olive oil and equal amounts of salt, crushed peppercorns and sugar. I know I'd love your recipe and plan to make them over the next few days. Nice, flavorful, easy side dish or condiment for summer!

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over 3 years ago dymnyno

simple , simple, simple is my mantra...thanks.

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over 3 years ago Midge

Love the herloom story. I was lucky enough to score a bumper crop of tomatoes last year and oven-dried them, using a Martha Stewart recipe. They froze beautifully and I used them all winter in soups and stews. Look forward to give your version a go this summer.

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over 3 years ago dymnyno

I know how great it is to open the door to Summer in the middle of Winter!!

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over 3 years ago nannydeb

Sounds delicious!

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over 3 years ago dymnyno

Thanks!!! Nannydeb

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over 3 years ago dymnyno

It is sooo simple! thanks!

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over 3 years ago cheese1227

Lovely! I am wondering if you made a third with sugar, a third with salt and a third with sugar, if you could them serve a couple of each on a plate for the eaters to mix as they please?

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over 3 years ago dymnyno

Uhh...As David Lebovitz says "If you change ingredients results may vary." The sugar and salt are meant to be mixed together and sprinkled on the tomatoes.

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over 3 years ago healthierkitchen

I like this! Some of the oven dried tomato recipes take so long. This sounds like a perfect balance. Do you serve them as a side dish?

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over 3 years ago dymnyno

Yes, I used them as a small "side" to bbq meat and they really compliment the smoky flavors...I also use them in salads and I just topped a blt with some. Also addictive just by themselves.

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over 3 years ago healthierkitchen

Will try as soon as the heat wave here breaks and I can bear to turn on my oven - even at only 175 degrees!

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almost 4 years ago dymnyno

Thanks! I agree...if we didn't put anything on them , it wouldn't be a recipe. But I made these a couple hours ago and my fan club , aka, Freddy, ate most of them.

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I love this... All I want to do with really good tomatoes is put a little salt on them and EAT them!

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over 3 years ago Lizthechef

amen, sister!