Tomato Tatin

Tomato Tatin

div class="hrecipe"img alt="Slow Roasted Tomato Tatin" class="photo" height="500" src="http://2.bp.blogspot.com/-HTlGnw3VN7Q/UBAcG5pAE-I/AAAAAAAAPDc/xOOuu-WLc/s800/Tomato%2BTatin%2B500%2B3486.jpg" title="Slow Roasted Tomato Tatin" width="333" /br /br /pOne of my favourite things about summer is all of the fresh local produce at the farmers market, so I tend to head down every Saturday morning. The market starts out slowly in the spring, with asparagus and then strawberries. By July, things pick up, with a flurry of new things every week./pbr //diva href="http://www.closetcooking.com/2012/07/tomato-tatin.html#more"Read the recipe »/a

Ingredients

  • 2 pounds plum tomatoes, cut in half
  • salt and pepper
  • 3 tablespoons sugar
  • 2 tablespoons water
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 onions, thinly sliced
  • 1 sheet of puff pastry

Ingredients

  • 3 tablespoons sugar
  • 2 tablespoons water
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 pounds cherry tomatoes
  • 1 sheet of puff pastry
Read the whole recipe on Closet Cooking