CARAMELIZED TOMATO TARTE TATIN
This tart is a stunning mosaic of red, orange and yellow tomatoes so shiny and candied that the tart really looks like dessert. But it's safely on the savory side thanks to a splash of vinegar and a sprinkling of briny olives.
Provided by Melissa Clark
Categories pies and tarts, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
- Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes. Add 2 tablespoons water and let cook off, scraping brown bits from bottom of pan. Transfer onions to a bowl.
- In a clean, ovenproof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons water. Cook over medium heat, swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes. Add vinegar and swirl gently.
- Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry.
- Bake tart until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 19 grams, Carbohydrate 48 grams, Fat 30 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 523 milligrams, Sugar 13 grams, TransFat 0 grams
CARAMELIZED TOMATOES
Adapted from 5 Star Tastes of the South cookbook. I have not tried this yet. Not exactly a dieter's dish, but this sounds good for a holiday table. (Tip: to easily skin tomatoes, drop them into boiling water for 30 seconds until the skins just start to blister, remove and peel, then core.)
Provided by HeatherFeather
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange tomatoes in a baking dish.
- Season with salt and pepper, then dot with butter.
- Bake at 375 F for 20 minutes.
- Mix diced veggies with brown sugar and cook over low heat in a medium pan, stirring, for about 10 minutes.
- Make a paste of flour, 1 tsp salt, lemon juice, and a small amount of water (enough to make a paste).
- Stir into the veggie mixture and cook until thick and smooth.
- Pour over baked tomatoes.
CARAMELIZED TOMATO DESSERT
Make and share this Caramelized Tomato Dessert recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix water and sugar in a large skillet. Place over medium heat and allow to simmer.
- Slice 1/2" off the top of each tomato. Carefully, scoop out the interior of each tomato, placing the flesh into a strainer over a bowl. Leave the outer walls of the tomatoes intact. Press the tomato pulp through the strainer with the back of a spoon.
- Peel pears and dice very small. Add almonds and cinnamon.
- Split vanilla bean lengthwise. Scrape out the seeds and add to the pears; place the now-empty vanilla pod into the cooking caramel with the star anise.
- Add orange and lemon zests to pears. Add juice of 1/2 orange, and the tomato liquid to pears.
- When caramel is brown and thick, remove from heat and add 2 1/2 c orange juice. Return to heat and allow to simmer until caramel dissolves into orange juice. Remove vanilla bean pod and star anise pods and discard.
- Stuff tomato shells with pears. Pack tightly and allow to overflow a little. Spoon a little caramel sauce into each tomato. Top with reserved tomato slices.
- Pour a little caramel sauce in the bottom of a large baking dish. Place tomatoes in dish and pour remaining sauce over. Bake in preheated 350F oven for 10 minutes. Baste with caramel sauce and cook another 15 minutes. Serve with vanilla ice cream.
GREEN TOMATO CAKE
This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits. Sprinkle the finished cake with confectioners' sugar or frost with your favorite caramel or cream cheese frosting.
Provided by Glenda
Categories Desserts Cakes Spice Cake Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- Cream butter and sugar. Add eggs and beat until creamy.
- Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
- Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
- Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.
Nutrition Facts : Calories 175 calories, Carbohydrate 29 g, Cholesterol 25.7 mg, Fat 6.1 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 2.8 g, Sodium 404.9 mg, Sugar 19.8 g
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- Preheat oven to 425 degrees. Bring large saucepan of water to boil and get a large bowl of ice water ready. With a sharp knife cut a shallow X in the blossom end of each tomato. Gently drop the tomatoes into the boiling water until skins begin to peel back (30-60 seconds). Using slotted spoon, transfer blanched tomatoes to bowl of ice water to cool quickly.
- Peel tomato skins off (see photo). Cut off end of tomato, slice tomatoes lengthwise into thick slices and remove the hard white core if there is one. Remove most of the seeds with your fingers.
- If the butter is soft enough, spread it over the bottom of a 9” ovenproof skillet as evenly as possible using a pastry brush. If it doesn’t spread well, let it melt very slowly in the pan over very low heat. Do not let it burn. Sprinkle 3/4 cups sugar over the butter. Arrange the tomatoes in concentric circles in the skillet, cutting off pieces of tomato here and there to fill in any gaps. Tomatoes should cover the entire skillet.
- Cook about 20-25 minutes over medium heat. The caramel will bubble up around the tomatoes and form a thick amber syrup, about 1/4 inch deep. Gently move the tomatoes around occasionally to prevent burning, and cook about 20-25 minutes. The first time I made this I loosened the tomatoes as they cooked and it came out beautifully. The second time I just let them cook in the caramel and they stuck to the bottom when I inverted it. It was a mess (a tasty mess however).
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