Maryland Caramel Tomatoes
Per serving
This recipe intrigues me! Hopefully someone with the patience to endure the long cook time will try it! ------ Modified from dallasnews.com, published September 08, 2009 (Cook's Country Best Lost Suppers) ---- This recipe is tied to Mary Rattley, President Herbert Hoover's cook in the eight years before he went to the White House. The tomatoes have a concentrated tomato flavor in a syrup the editors describe as irresistible. [NOTE: The original recipe called for 1 tablespoon salt, and 1 teaspoon white pepper (no black pepper and no cayenne); make it that way, if you so desire!]
Ingredients
8 serv.Step-by-step instructions
- 1
Note: To peel tomatoes, score an X at each tomato's base. Plunge in boiling water for 30 to 60 seconds. Cool in ice water for 1 minute. Use a knife to remove peel, starting at the X on base.
- 2
Adjust oven rack to the upper-middle position and preheat oven to 400°F.
- 3
Arrange tomatoes in a large ovenproof skillet, cored side up.
- 4
Season with salt and peppers, then sprinkle with brown sugar.
- 5
Dot tomatoes evenly with butter.
- 6
Bake until tender and lightly browned, about 1 hour, basting every 15 minutes.
- 7
Remove skillet from the oven and transfer to the stove top. Cook over medium-low heat, basting every 5 minutes and adjusting the heat as needed to maintain a rapid simmer, until the sauce is thick and syrupy, 25 to 30 minutes.
- 8
Makes 8 servings.
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