Candied Tomatoes Salad Topping

>> June 26, 2012

Yes! I'm still alive!

I actually missed cooking and blogging. Lately I've been consumed by the demands of work and has been neglecting cooking - specifically healthy eating. No, not good.

During my dark kitchen days (that's still actually on-going, can you believe that?!) I find my comfort from as usual, my favorite blogs, Tika's savory dishes,  Natalie's flavorful vegetarian delights, and Dulcie and Sarah's mouth-watering recipes. These girls should share their secrets in time management :). Oh well, it's really hard to be a working woman and a single mom of 6 cats at the same time :P.

OK enough of the excuses.

I did a simple recipe a few weeks ago because I felt special and wanted to reward myself a healthy lunch for the first time in 2 months. Meh, it's not really that special. It's just some boiled baby potatoes, poached egg and a bed of arugula. What made it kick up a notch from a mediocre salad to a special one was the candied tomatoes!

How To Make Candied Tomatoes ala Lekkericious

I'm pretty sure a lot have already thought and executed this (and probably a lot better), but sorry I feel like claiming it :P I swear I thought about it!

- some ripe tomatoes
- olive oil
- honey
- salt

1. Wash the ripe tomatoes thoroughly.
2. Slice vertically in half and remove the seeds. Then slice it the halves in 3 parts.
3. Sprinkle some salt on the tomatoes and toss. Let it sit for a few minutes to let the excess water come out.
4. Drain the tomatoes.
5. Drizzle some olive oil and toss again.
6. Coat it with generous amount of honey.
7. Add another dash of salt for grand finale.
8. Lay it evenly on your oven toaster pan. Do not over crowd.
9. Heat at 400w for 20 minutes or until wrinkled up but not burned.
10. When cooked, let it cool down so it gets stiff and chewy.

If you are making a lot, feel free to use your oven. I'd recommend low heat since tomatoes are quite delicate and they tend to get burned quickly. Check on it often if necessary.

I topped these beautifully delicious candied tomatoes on baby potatoes and arugula leaves with a poached egg (I need some protein). You'll be surprised you don't need dressing, the candied tomatoes carries the dish. If the arugula and baby potatoes feel dry for your taste, toss it in extra virgin olive oil and a dash of salt and pepper. Then you are set!


Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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