Best 5 Maryland Caramel Tomatoes Recipes

MARYLAND CARAMEL TOMATOES

Steps:

• 1. Adjust oven rack to upper middle position and heat oven to 400.
• 2. Arrange tomatoes in large ovenproof skillet, cored side up. Season tomatoes with salt and pepper, then sprinkle brown sugar over the top. Dot the tomatoes evenly with the butter. Bake til tomatoes are tender and lightly browned, about 1 hour, basting with juices every 15 minutes.
• 3. using potholders (the skillet handle will be hot. remove skillet from oven and transfer to stovetop. Cook tomatoes over medium high heat, basting every 5 minutes and adjusting the heat as needed to maintain a rapid simmer, til sauce is thick and syrup, 25 to 30 minutes. Serve. Serves 8
• 4. To peel tomatoes, with a paring knife, score an X at each tomatoes base. Simmer tomatoes in boiling water for 30 to 60 seconds. After cooling the tomatoes in ice water for 1 minute, use the knife to remove strips of loosened peel, starting at the X on each tomato's base.

MARYLAND CARAMEL TOMATOES

Steps:

• 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.
• Adjust oven rack to the upper-middle position and preheat oven to 400°F.
• Arrange tomatoes in a large ovenproof skillet, cored side up.
• Season with salt and peppers, then sprinkle with brown sugar.
• Dot tomatoes evenly with butter.
• Bake until tender and lightly browned, about 1 hour, basting every 15 minutes.
• 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.
• Makes 8 servings.

CARAMELIZED TOMATOES

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 TARTE TATIN

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.

CARAMELIZED TOMATO DESSERT

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.