Recipe: Candied Tomatoes (using fresh tomatoes)

CANDIED TOMATOES

6 fresh tomatoes, skinned
salt and freshly ground pepper (to taste)
2 tablespoons butter
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
1 cup brown sugar, packed (or to taste)
2 tablespoons flour
1 teaspoon salt
1 tablespoon lemon juice
2 tablespoons water

Skin the tomatoes by dipping in hot water for a few minutes. Core and arrange in a casserole dish. Sprinkle with salt and pepper and dot with butter.

Bake in a 375 degree F oven for 20 minutes.

Meanwhile, to make the sauce, combine celery and onion with sugar in a saucepan. Cook over low heat for 10 minutes.

Blend flour, salt, lemon juice, and water. Stir into celery mixture. Cook until slightly thickened, stirring constantly.

Spoon sauce over hot baked tomatoes.

Makes 4 servings
Source: American Tomato: The Complete Guide to Growing and Using Tomatoes by Robert Hendrickson