Slow Roasted Tomato Tatin from Closet Cooking 

A savoury slow roasted tomato tart tatin that is a perfect way to enjoy perfectly vine ripen summer tomatoes!

Servings: makes 6 servings

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes

  • 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
  1. Sprinkle the cut sides of the tomatoes with salt and pepper.
  2. Heat the sugar and water in an oven proof skillet over medium heat until the sugar turns liquid and lightly golden brown, about 10 minutes.
  3. Carefully add the vinegar, wait for the caramel to stop sputtering, remove from heat and add the garlic, thyme and oil.
  4. Place the tomatoes face down in the sauce and bake in a preheated 275 oven for 2 hours.
  5. Melt the butter in a pan over medium heat, add the onions and cook until caramelized and a deep golden brown, add 2 tablespoons of water and deglaze the pan and set aside.
  6. Place the onions on top of the tomatoes.
  7. Roll the puff pastry out and cut a circle a little larger that the pan.
  8. Place the pastry over the tomatoes in the pan folding the edges over and cut three slits into the top to vent steam.
  9. bake in a preheated 450F oven until golden brown, about 20-30 minutes.