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Baked Candied Tomatoes

Gwin Pate

This recipe was always included in my great-aunt Matt's holiday meals.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 95.1g
  • 31%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix together the tomatoes and sugar; pour into 1 1/2 quart casserole dish.
  3. Crumble bread and cover tomatoes. Place sliced butter on top, sprinkle with cinnamon. Bake for 1 1/2 to 2 hours or until thickened, pressing bread down often.
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Reviews

cutewife
16
8/29/2005

Tried this recipe using fresh tomatoes instead of canned. Used 3 large tomatoes and only 1 cup of sugar. Forgot to put the cinnamon on top. Thought it was fairly good though it could have used even less sugar. Picky veggie eating 12 yr-old son even liked it. Also, it was have been even better if my bread hadn't been so fresh, or next time will try a "thick & hearty" type of bread. All in all, will try again with mentioned changes.

coolmom85
12
9/2/2008

I have been looking for a recipe like my grandmother's baked tomatoe for years as she didn't write anything down. This is the closest I have found. I used fresh tomatoes instead of canned & cut the sugar back to 1 cup. Next time I will use 1/2 cup sugar as it was still a little too sweet. My oven will not go to 325 so I baked for 75 minutes @ 350. It was a hit! There was not a morsel left. Everyone loved it. My father was scraping the sides of the pan to get all the crunchy/crispies stuck to the pan. My son asked when am I going to make it again. This is definitely a keeper

BFOWLERMEAN
12
3/20/2007

Went easy on the sugar and doubled the tomatoes - good thing as there wasn't anything left. Short time under the broiler gave a "crunch" to the topping