Fine and Dandy Candy: Tomato Candy

10 months ago

Tomato jam and candy

Who would have thought that tomato can also work as a candy? Nothing’s impossible when you have tomatoes stored in your kitchen. Satisfy your inner child with this sweet treat that is sure to turn you into a kid in a candy store.


Tomato Candy


2 kilos Small to medium ripe tomatoes, washed

4 cups Sugar

1 Tbsp Salt

  • Water and salt for boiling


  1. In a pot, put whole tomatoes and enough water to cover. Add 1 Tbsp salt and bring water to a boil. Keep on steady boil for about 3-5 minutes. Do not overcook tomatoes. Tomatoes should still hold their shape after boiling.
  2. Remove tomatoes from the water with a slotted spoon and place in a bowl with iced water. You will see the tomato skin split. Peel skins off. Slice tomatoes into half. Remove the seeds using your thumb or spoon, leaving only the pulp.
  3. Drain tomato halves in a strainer to remove any excess liquid. Line the tomato halves on a tray then sprinkle liberally with sugar and store in the refrigerator overnight.
  4. The next day, transfer the tomatoes to a stainless steel or enamel pot. Cook the tomatoes over low-medium heat until slightly thick. Turn off heat and let it cool.
  5. Again, drain the tomatoes using a strainer to remove any excess liquid. Next, line up tomato halves on a wire rack to dry in the oven at a very low temperature, about 200°F. Tomatoes are done when they are dry, glossy and a bit sticky to the touch.
  6. You can crisp the tomato candy by rolling in sugar one more time, then roasting in the oven again until firm on the edges. Skip this step if you prefer a more “leathery” texture like fruit roll-ups or dried mango.


Recipe and photographed by Marie Villanueva Pascual


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