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Crystallized tomatoes

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Hi I'm new to posting here, but have been lurking lately. I have a question that I can't seem to get an answer for about crystallized tomatoes. Are they sundried with out oil or is it some other technique? I'm trying to duplicate a recipe from a restaurant for home use. I would email the restaurant but it' s in Mexico and although we just got back home, my spanish is terrible. The restaurant is Cafe Chocolate in Merida Yucatan, the homemade fettucini with crystallized tomatoes, garlic, thyme, olive oil and goat cheese was the best pasta dish I have had in my live(and that is a lot of years). I tried making it with sundried tomatoes with oil , making my own pasta, but it wasn't the same. Crystallized or dried, are they the same?

Won't be making back down to Mexico till next year, I'm craving that dish!!

Yemaya

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  1. I have never had them, but I am interested to see if anyone knows anything about them. Could you describe them--how are they different than sundried?

    2 Replies
    1. re: runwestierun

      They were softer and not so chewy as a sundried tomatoe, even softer than soaking the non oil sundried type. I would think you would have to start with perfect tasting tomatoes, which we ate a lot of down there. They were slightly dry but a very bright taste to them.

      Maybe I should try oven baking some, see if that might work.
      Yemaya

      1. re: Yemaya

        Could they be a sundried tomato like the tomatoes that are dried in the sun and then sold right away at market in Italy? They can still be fleshy, not totally dried, and they are just plain, not packed in oil.

    2. Were they sweet at all? my google search brought up this recipe: http://www.sippitysup.com/candiedtoma.... Plus some other recipes (one was in french). Plus a lot of recipes for candied tomatoes. And another for a tomato confit, it was a french video, that basically cooked tomatoes in the oven with herbs, garlic, and olive oil.

      I also found these on sale: http://www.saveurstraiteur.com/en/pag...

      I would think that crystallizing tomatoes would involve sugar, like crystallized ginger.

      1 Reply
      1. re: cosmogrrl

        I'm also thinking it's tomato confit. Peel, core and quarter or half a bunch of tomatoes. Place on a foil or parchment lined baking sheet, drizzle with oil, sprinkle on thyme and a bit of salt (careful, cause they will shrink and the salt will concentrate) and roast at around 300 degrees for 4 hours. You can also roast it around 250 for longer, but personally I'd rather not leave my oven running so long.

        This will yield a flavorful, concentrated tomato, that is still soft unlike the bottle sundried tomatoes.