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29 comments to “Tomate Confite au Sirop d’Érable”

  1. What a great idea to perk up flavorless tomatoes. Perfect!

  2. I’ve always been a fan of oven roasting tomatoes but I’ve never tried adding maple syrup before. I think I’m going to try this and (if I can hold off from eating all of them immediately) make some into that grilled cheese you mentioned. Yum!

  3. this is vegetable candy!!! how delectable. The maple must balance the acidity in a very unusual way. I imagine this to go wonderfully with a sharp cheese, like pecorino.

  4. Yes, Amelia. I also think Manchego would be worth a try.

  5. Wonderful! It could the place of chutney in in a pork dinner or pork sandwich!!

  6. thanks for the inspiration…we in Maine are feeling the same way! the eternal winter.

  7. Wow, what a smart idea. I roast cherry tomatoes all the time–next time I’ll add a little syrup.

  8. I love roasted tomatoes. They are a totally different vegetable or should I say fruit, than raw tomatoes. I love the deep, dark caramelized flavors. They are great on BLTs, too, with arugula in the place of regular lettuce. Pretty perfect sandwich. I think the maple would go great with the bacon too & the bitterness of the arugula.

  9. I do the same thing with tomatoes every winter. And always regret it. I am going to keep this in mind when my own moment of weakness comes.

  10. I roast tomatoes every summer when they are in season, and then I freeze them to use in the winter so I don’t ever need to buy the ones in the plastic cartons. It’s super easy (with or without maple syrup) and you can spread them out on baking sheets to freeze just like any other fruit, and store them in ziplock bags.

  11. That is smart, Hannah. Unfortunately, I never have enough room in my freezer for everything I want to save.

  12. Like Hannah, we freeze roasted tomatoes for times like this… and we dehydrate heirloom cherry varieties for rehydrating. But, every now and again, I definitely get a hankering for something fresh — and I’m intrigued by the maple flavor here.

    I’m totally into the goat cheese combo. And I can imagine many a pizza on which these would be fabulous.

  13. I love this idea! The fresh tomatoes we get here at this time of year are utterly tasteless and watery and need a bit of help, so this is perfect.

  14. Elizabeth says:

    March 5th, 2011 at 6:40 pm

    I’m not a huge fan of the flavor of maple, but we’ve made these twice in two days substituting some local honey. AMAZING. Especially on goat cheese crostini like you suggested.

  15. Ooh yum! Roasted tomatoes are at the top of my favourite vegetables. Maple syrup could really only make it so much more spectacular.

  16. We made an adaptation of these TWO DAYS IN A ROW with sungold cherry tomatoes from the grocery store and honey instead of maple syrup. They were utterly divine, a ray of sunlight in the endlessly grey Massachusetts winter. Thanks, Tim. And thanks to the store that stocks sungolds! (Best tomato ever.)

  17. I think this is a brilliant food “cheat”–just put the tomatoes in my oven a few minutes ago. They’re probably destined for a BLT later… yum!

  18. Glad to hear y’all are trying this. A BLT with these sounds like such a good idea that I am going to make another batch and try! Thanks, everyone.

  19. I was just looking at that spread in Saveur and thinking that those tomatoes looked amazing. Your post has convinced me that they are definitely worth making.

  20. I am in CA, and even here there is lot to be desired in the produce department right now. I just broke down and bought those same tomatoes for a dinner party last week and just did the standard roast with olive oil and some fresh herbs. This maple infusion may be enough to make me fall prey to the plastic carton again…

  21. In Dresden( Germany) we are also suffering from eternal winters! I Know what you are talking about. The maple tomatos are delicious. Thank you!

  22. Beautiful little treats! I used yellow cherry tomatoes and put them in a salad with goat cheese & dressed with a balsamic vinaigrette. I love the idea of these in mini BLTs as part of a cocktail spread.

  23. I was pouring over this in Saveur just this weekend — looks delish!

  24. It may be possible that there is even less desirable produce here in Alaska in the winter. I love other veggies oven roasted with maple syrup as well–carrots are always great.

  25. Made them yesterday .all gone. The grandchildren ate them like candy. I had put some in the salad , the crunch is to die for.

  26. Louise- Success! If the grandkids are eating tomatoes like candy, I think we have a successful recipe on our hands. So glad you all liked the recipe too!

  27. a little late to comment here, but have to say that i, too, saw these in saveur and tried them. they are now a cocktail party standard, SO easy, forgiving, and downright cheap! absolute perfection with a crusty baguette and some goat cheese.

  28. Never too late, Serena! Thanks for checking in—these are great!

  29. Hi Tim, interesting recipe! I would like to try. Only a question, 250° are fahrenheit or cersius? I suppose fahrenheit that corresponds to 120° C more or less, because I think that 2-3 hours at 250°c it’s a little bit to much…sorry I live in Italy and we use Celsius scale.
    Today I’m going to the grocery store to look for the maple syrup, not so easy to find here in Italy, and I think that honey is sweeter than maple syrup, isn’t it?

What do you think?