Candied Tomatoes with Basil Cookies

This is an unusual dessert featuring a candied tomato and a basil cookie. It’s a TomatoMania 2009 contest winner.

Candied Tomatoes with Basil Cookies 

Print This Recipe Total time Yield 4Source 5 Star FoodiePublished


  • 1½ cup flour
  • 1 pinch salt
  • ½ cup sugar
  • ½ cup unsalted butter, room temperature
  • 1 large egg
  • 1 cup loosely packed fresh basil leaves
  • 2 teaspoon lemon juice
  • 2 large tomatoes
  • 4 tablespoon butter, room temperature
  • 4 tablespoon superfine sugar, plus more for sprinkling
  • 4 tablespoon honey, divided
  • ½ cup greek yogurt



Finely chop basil and place in a food processor. Add lemon juice and mix until well blended. Pour into a bowl and whisk in the egg. 

In a separate bowl, mix flour, baking powder, and salt. In a third large bowl, cream butter and sugar together, then mix in the basil-egg mixture and flour mixture, until the dough forms. Shape in a ball, cover in plastic and chill in the refrigerator for a few hours. 

Preheat the oven to 325°F. Scoop tablespoonfuls of cookie dough and form into small rounds. Arrange on a baking sheet lined with parchment paper. Refrigerate for about 10 minutes. Then, bake for about 12–15 minutes. 


Preheat the oven to 400°F. Cut tomatoes in half and arrange the tomato halves on a baking sheet. Mash butter with sugar and 2 tablespoons of honey to form a paste. Spread ¼ of the mixture on each of the 4 tomato halves. Sprinkle generously with additional sugar. Bake tomatoes for about 15–20 minutes. 

Mix the remaining honey and Greek yogurt together. 


On each plate place a tomato half, top with a generous dollop of honey yogurt, and add one or two cookies on a side.

This recipe comes courtesy of 5 Star Foodie