Maple Syrup-Roasted Tomatoes

Name: Maple Syrup-Roasted Tomatoes
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 16 cherry or grape tomatoes, halved; 2 tbsp. maple syrup; 2 tbsp. olive oil; 3 sprigs fresh thyme, stemmed; 2 cloves garlic, thinly sliced; Kosher salt and freshly ground black pepper, to taste

Serves
serves 4-6

LANDON NORDEMAN

Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas. This recipe first appeared in The Sweet Life, a story about Quebec's second-largest maple syrup-producing region, Bas-St-Laurent.

Ingredients

16 cherry or grape tomatoes, halved
2 tbsp. maple syrup
2 tbsp. olive oil
3 sprigs fresh thyme, stemmed
2 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Heat oven to 250°. Arrange tomato halves cut side up on an aluminum foil—lined baking sheet. Whisk together syrup, oil, thyme, garlic, and salt and pepper in a bowl and then drizzle over tomatoes. Bake until tomatoes are half-dried and concentrated, 3–4 hours.

Heat oven to 250°. Arrange tomato halves cut side up on an aluminum foil—lined baking sheet. Whisk together syrup, oil, thyme, garlic, and salt and pepper in a bowl and then drizzle over tomatoes. Bake until tomatoes are half-dried and concentrated, 3–4 hours.