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Active Time
10 min
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Total Time
1 1/2 hr
One of the most popular items on Peacock's menu at his Watershed restaurant, in Decatur, Georgia, these tomatoes are concentrated and soft, and sugar plays up their sweetness, making for a homemade flavor riff on ketchup that you'll want to serve with everything. The tomatoes shrink quite a bit—but a little definitely goes a long way.
Ingredients
Makes 8 servings
Step 1
Preheat oven to 350°F with rack in middle. Lightly butter an 8-inch shallow baking dish.
Step 2
Stir together sugar, salt, and 1/4 teaspoon pepper in a cup.
Step 3
Put tomatoes in baking dish and sprinkle all over with sugar mixture. Dot tomatoes with butter, then bake until tomatoes are partially collapsed and deeply caramelized in places, 1 to 2 hours. Serve warm or at room temperature.
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Reviews (30)
Back to TopBeyond easy with loads of flavor. So unexpected and yet a huge hit with the crowd. I used San Marzano tomatoes and doubled the recipe. Everyone loved them!
abrowngirl
Philadelphia, PA
4/22/2014
Perfect. I've started making these once a week they are so delicious!
foodie_expat
London, UK
3/19/2012
This was just amazing. Three of us polished this off as a small side so adjust up as necessary. The rich flavor sun-dried tomatoes and even better. Served with a beautiful ribeye & Fogarty Lexington Meritage -- a perfect complement. Just beautiful!
mizjewelz
Houston
11/26/2011
i love these tomatoes! They are delicious as an hors d'oeuvres or tossed with some fresh mozzarella, basil and orecchiette pasta for dinner. Consider doubling the recipe as a 28-oz can doesn't yield that many tomatoes (maybe 8?).
weaselpm
Dallas. Texas
11/7/2010
Insane good. They do take two hours, but the prep time is less than 5 mins, and you can walk away. I have had them at the Watershed restaurant, and these are better, if you can believe that.
teamellsworth
decatur, ga
5/11/2010
I made them last night. I followed everything the recipe asked for (but I may have lowered the over to 300 degrees for the last hour). Really good! The only thing I may do next time is cut the salt maybe by 1/2. I also took each of the tomatoes in the can and sliced them in half, and placed them skin side down on the pyrex.
rmc2
Gaithersburg, MD
7/16/2009
This was a very simple and delicious dish to make. I used olive oil instead of butter and they turned out amazing. I doubled this recipe and served this at Easter Brunch as a side dish. It was a nice addition to the spinich strata and crab cakes I served as well. This would also be great on toasted french bread as an appetizer or in a cheese sandwich.
Anonymous
Northfield Center, OH
4/12/2009
This recipe is pretty good, however I've improved upon it slightly to take advantage of fresh summer tomatoes. My variation uses roma tomatoes mainly because their harder and thicker and don't turn into mush. So, take roma tomatoes, cut in half and remove pulp. Lay them on a baking sheet and drizzle generously with good high quality olive oil. Sprinkle with kosher salt or other good sea salt with large crystals. Start the oven at 450 degrees, bake for half an hour. Decrease temp to 400 and bake for half hour. Decrease to 350 and bake for another half an hour. Do this two more times at half-hour intervals decreasing all the way to 250. This will assure that the sugars in the tomatoes are properly caramelized. The results are delicious and it's the first thing that goes during a party. I serve the tomatoes with crostini and goat cheese, or use them instead of fresh tomatoes in a Caprese salad.
caesartheday
Los Angeles, CA
8/20/2008
Much better with olive oil instead of butter.
manolorm
Spain
8/19/2008
These are incredible! My guests and I couldn't stop eating them. I have also served them chopped in a panini with fresh basil and mozarella -- makes a wonderful lunch or brunch. I do substitute olive oil for the butter.
Anonymous
Boston, MA
7/16/2008
Has anyone tried preserving these? I have a huge amount of summer tomatoes and am looking for a way to save some for winter.
deepbluejazz
Mobile, AL
6/28/2008
I made these for an Italian themed dinner party and served them as an appetizer. I put a dollop of fresh ricotta on them and sprinkled a little honey dust on them and they were a success! I also used fresh tomatoes and they worked out perfect.
carolinasn
4/28/2008
my husband and i had these wonderful tomatoes at the watershed last month. they are perfect as is, but also fun to experiment with. tonight i'm adding garlic and asparagus and serving with gnocchi.
Anonymous
hinsdale, IL
4/7/2008
这些只是美味,挤满了扑鼻的tomato flavor. When I have the 2 hours needed for these guys to bake, I'll definitely be making them again!
mprintz
San Diego
3/9/2008
My husband loves tomatoes so I had to do this at once and the repeat it again and again. We both like it better with olive oil instead of butter and keeping it in the oven for almost 2 hours, although the oven is hot when the tomatoes go inside.
Anonymous
Spain
2/20/2008
