Serves 4-6
Ingredients
- 2 pounds plum tomatoes, cut lengthwise in half
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons plus a pinch of granulated sugar
- 3 tablesoons red wine vinegar
- ¼ cup extra virgin olive oil
- 2 cloves of garlic, finely minced
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 3 small red onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 sheet frozen puff pastry, thawed
- Garnishes: fresh thyme, chives or lavender and crème fraiche
Directions
- Preheat oven to 275 degrees.
- Sprinkle tomato halves with salt and pepper and set aside.
- Caramelize 3 tablespoons sugar in a cast iron skillet over medium heat. When caramelized, deglaze with vinegar. Combine well.
- Remove caramel and vinegar mixture from heat and add garlic, herbs and olive oil.
- Place prepared tomato halves face down into the sauce, and bake in the 275 degree oven for 2 hours, until skins are wrinkly. Set aside.
- Caramelize onions by cooking in a cast iron skillet over medium heat with a pinch of sugar and 2 tablespoons butter. When caramelized and tender, deglaze with 2 tablespoons of water.
- Increase oven temperature to 425 degrees.
- Grease a cast iron skillet with the remaining 2 tablespoons of butter.
- Top with cooked tomatoes, cut side up. Use a slotted spoon to drain excess liquid before placing in pan.
- Add a layer of caramelized onions.
- Top with a round of puff pastry and cut 3 slits to vent.
- Bake in 425 degree oven for 20-25 minutes, until golden.
- Cool in pan for 5 minutes.
- Place a plate on top of the pan and carefully invert, then remove skillet.
- Garnish with a sprig of fresh thyme or lavender, and add a dollop of crème fraiche.
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