Candied Tomatoes

Candied Tomatoes and Mini Margherita Naan Pizza Recipe

October 16, 2013 | Permalink

When you hear the word 'candied', what images come to mind?

Peanut brittle or lollipops? Candied fruits such as ginger or lemon? Or candied nuts, pecans, walnuts, and pistachios? I remember as a little girl visiting my grandmother’s house and sneaking a few candied oranges from her sweets jar. I felt like such a rebel putting one in my pocket and saving one for later. As if there would be a candied orange shortage. Kids.

But the word 'candied' has come a long way. What used to be a word associated with sweets and fruits has now become a part of the savory world. Butternut squash, carrots, fennel are now being candied. Clearly, my parents should have candied my veggies growing up because I definitely would have eaten a lot more.

The definition of candied simply means cooked with or in, sugar. Have you ever tried to candy tomatoes? The process is very simple and provides an extra depth of flavor to a traditional tomato slice. Simply slice tomatoes and place them on a baking sheet. Sprinkle a little salt and pepper on both sides along with brown sugar. Bake at low temperature for about an hour. What comes out of the oven is a luxurious, cocktail-conversation-worthy candied tomato.

I recently put these candied tomatoes on top of some mini naan margherita pizzas. It gave these traditional pizzas a little pizzazz without a whole lot of effort.

So next time you’re in the produce isle, look for different veggies that can be candied. I hear broccoli calling your name.

RECIPE Mini Candied Margherita Naan Pizza

Makes: 12 mini pizzas

Prep Time: 1 hour
Cook Time: 1 hour + 15 minutes

For the candied tomatoes:
12 tomato slices
¼ cup brown sugar
Salt and pepper to taste

For the margherita naan pizzas:
4 pieces naan bread
12 - ½ inch slices fresh mozzarella cheese
3/4 cup Muir Glen marinara sauce
12 fresh basil leaves
12 candied tomato slices

For the candied tomatoes:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place tomato slices on baking sheet. Sprinkle both sides of the tomato with salt, pepper, and brown sugar. Bake for 60 minutes, flipping the tomatoes halfway through. Remove from oven and set aside.

For the margherita naan pizzas:
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. Take a 3-inch biscuit cutter and cut out 12 circles in the naan. You can generally get about 3 circles out of one piece of naan. Repeat step until you make 12 circles. Place naan circles on baking sheet. Top each naan with one tablespoon of marinara, a slice of mozzarella, and a slice of candied tomato. Bake for about 10 to 15 minutes or until golden brown. Remove from oven and garnish each pizza with a fresh basil leaf. 

This blost post is by foodie blogger Lauren Grier of Climbing Grier Mountain

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