5 Ingredients or Fewer

Sweet, Salty, Spicy

July 24, 2010
1 Ratings
  • Serves 6-8
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

Test Kitchen Notes

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 —The Editors

What You'll Need
  • heirloom tomatoes
  • 1 tablespoon salt
  • Tablespoon 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.

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • sexyLAMBCHOPx
  • thirdchild
  • Midge
  • nannydeb

26 Reviews

VinXpert November 11, 2014
How many "herlooms" did you use for this amount of salt and sugar? I have always oven-dried my tomatoes with salt, pepper and fresh herbs, but never have used sugar. I think I'll try this soon!
Vicky K. August 2, 2013
How many Tablespoons of sugar?
dymnyno August 2, 2013
1 tablespoon sugar and 1 tablespoon salt.
TheWimpyVegetarian July 30, 2013
This is a huge winner, Mary!! I'm so glad to see you contributed this!
sexyLAMBCHOPx July 30, 2013
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?
sexyLAMBCHOPx July 31, 2013
Used your recipe as inspiration on my twist. Thank you.
quinncooks February 5, 2013
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

kitchengardener August 22, 2010
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!
thirdchild August 1, 2010
Er.....just what do you mean by green peppercorns?
dymnyno August 2, 2010
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.
thirdchild August 2, 2010
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.
TheWimpyVegetarian July 28, 2010
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!
dymnyno July 29, 2010
simple , simple, simple is my mantra...thanks.
Midge July 28, 2010
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.
dymnyno July 29, 2010
I know how great it is to open the door to Summer in the middle of Winter!!
nannydeb July 27, 2010
Sounds delicious!
dymnyno July 27, 2010
Thanks!!! Nannydeb
dymnyno July 29, 2010
It is sooo simple! thanks!
cheese1227 July 26, 2010
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?
dymnyno July 26, 2010
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.
healthierkitchen July 25, 2010
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?
dymnyno July 25, 2010
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.
healthierkitchen July 25, 2010
Will try as soon as the heat wave here breaks and I can bear to turn on my oven - even at only 175 degrees!
dymnyno July 24, 2010
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.
drbabs July 24, 2010
I love this... All I want to do with really good tomatoes is put a little salt on them and EAT them!
Lizthechef July 26, 2010
amen, sister!