Caramel Tomatoes

From Cook's Country | June/July 2010

Why this recipe works:

In the original recipe for Caramel Tomatoes, the tomatoes started in the oven, moved to the stovetop to continue cooking, and then returned to the oven. We found that the second bake wasn’t necessary. To peel the tomatoes, we used a sharp paring knife to score an X at the base of each tomato… read more

In the original recipe for Caramel Tomatoes, the tomatoes started in the oven, moved to the stovetop to continue cooking, and then returned to the oven. We found that the second bake wasn’t necessary. To peel the tomatoes, we used a sharp paring knife to score an X at the base of each tomato and carefully submerged the tomatoes in boiling water for 30 to 60 seconds. We then cooled the tomatoes in ice water for a minute to stop the cooking, then used the knife to remove the skin. We didn’t skimp on the sugar here; it helped focus the tomato flavor.

less

Serves 8

Peeling tomatoes may seem fussy but otherwise, you'll be eating papery skins. Firm tomatoes are easier to peel. Use caution when handling the skillet in step 3, as the handle will be very hot.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection