Candied Tomatoes


  • 5 large Italian tomatoes
  • 4 garlic cloves
  • 3-4 tbsp sugar
  • 1 drizzle olive oil
  • 3 sprigs fresh rosemary
  • pepper
  • Cut tomatoes into large chunks (approx. 12 chunks per tomato). Crush peeled garlic cloves (do not chop).
  • Rinse rosemary sprigs well.
  • Cut a sheet of aluminum foil to fit the Instant Vortex (punctured, so the liquids drain) and place tomatoes, garlic cloves, sugar, pepper, drizzle of olive oil and rosemary sprigs on the foil.
  • Using the Instant Vortex panel, press Oven, set the time to 15 Minutes and the temperature to 200˚C. Press Start.
  • Once Add Food appears on the display, place the aluminum foil with the tomatoes, close the tray, and let cook.
  • I enjoy them on toast; I spread cream cheese first and add the tomatoes on top. Also delicious with avocado or on pasta.
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