The tomato is technically a “fruit,” though we rarely treat it as such.
When tomatoes caramelize, it becomes clear just how sweet this fruit can be.
- Cook Time
- Prep Time
- 1¾ pounds plum tomatoes (8-9 large)
- 2 tablespoons unsalted butter or margarine, room temperature
- ⅓ cup sugar
- 1 tablespoon fresh chopped thyme or oregano (or 1 teaspoon dried)
- 1 tablespoon balsamic vinegar
1. Preheat oven to 425°F.
2. Bring a medium pot of water to boil. Meanwhile, score an X in each tomato bottom; prepare a large bowl of ice water and set aside. Add half the tomatoes to the boiling water. Blanch tomatoes for about 15 to 30 seconds, or just until skins at the X begin to peel back. Using a slot- ted spoon, transfer blanched tomatoes to the bowl of ice water. Repeat with remaining tomatoes. Peel tomatoes – skins should effortlessly slip off. Halve tomatoes lengthwise, cut out cores, and remove seeds.
3. Heat butter in bottom of a deep 10-inch ovenproof skillet (cast-iron works best!) over medium-low heat. Sprinkle sugar over butter. Arrange tomato halves, rounded side down, in concentric circles in a skillet, fitting them close together to capacity.
4. Raise to medium heat. Cook until sugar and butter are reduced to thick, bubbly, amber syrup, shaking pan occasionally to move tomatoes and prevent burning, about 20-25 minutes. Drizzle vinegar over tomatoes, shaking pan to blend, about 1-2 minutes more. Remove skillet from heat. Sprinkle evenly with thyme or oregano. Top with pastry round, using a knife to tuck in edges of pastry. Make a few small slits in top of pastry. Place skillet in oven and bake tarte until pastry is deep golden brown, about 20-24 minutes. Cool tarte in skillet for about 10 minutes. Cut around sides of skillet to loosen pastry. Place large platter over skillet. Using oven mitts or dish towel, hold skillet and platter firmly together and invert, transferring tarte to platter. Carefully lift off skillet. Rearrange any tomato halves that may have become dislodged. Serve warm.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW