Tomatoes Sweet-Salty and Spicy

Pat Duran


This tomato recipe gives an intense sweet, salty, spicy tomato condiment that is delicious on sandwiches, salads or on crostini for an appetizer. Use the ingredients lightly so as not to overpower the flavor of the California heirloom tomatoes.
Use small heirlooms or other small tomatoes. Food52.


★★★★★ 1 vote

6-8 servings
10 Min
3 Hr


  • 8 small
    heirloom tomatoes or other small tomatoes
  • 6 Tbsp
  • 8 Tbsp
    ultra fine sugar
  • 3 Tbsp
    green peppercorns
  • 8 Tbsp
    very good olive oil

How to Make Tomatoes Sweet-Salty and Spicy


  1. Cut off the stem end of the tomatoes and then slice them into 1/2 inch slices.
    When all the tomatoes are sliced, place them on a rimmed sheet pan.
  2. Brush or drizzle olive oil over each tomato slice.
    Mix the sugar and the salt together. Sprinkle some of the sugar/salt mixture on each tomato.
  3. Using a mortar and pestle grind the peppercorn until crushed but not pulverized.
    Sprinkle some green crushed peppercorns on each tomato slice.
  4. Put the pan of tomatoes into a 175^ oven for about 3 hours. The tomatoes will still be juicy and they will be caramelized. They are great hot or cold. (some ovens caramelize better at 225^-mine worked at 175^)
    This recipe does not dry out the tomatoes.. it simply concentrates the juice and the flavors for use as a condiment on sandwiches, crostini, or as a garnish or by themselves.

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