Remembered this delicious dish today. Tomato Tatin. Hello, summer!

I would do this with tomato slices rather than plum tomatoes, and

a puff pastry top!! Great idea.
Regular tomatoes because at this time of year, at least in our part of the country, they have a LOT more flavor. Just an idea.

 
Regular tomatoes have much more liquid than the meaty plums, would it be wise to take out the seeds

salt and drain first?

With all the tomatoes at our Farmer's Market, I have not seen plums. I think they are harder to grow? I tried growing San Marzano a few times with little success, and I recall asking a grower if they had tried San Marzano and she had the same experience. Might just be our hot climate.

 
In my post above about tomato pie, I roasted the heirlooms for one of the

ingredients. They were just unbelievably delicious--rich concentrated tomato sweetness. I did drain some liquid from them but I think if I had roasted them at a higher temp, that would have been taken care of. It might have to be done separately.
Our romas are the same year round--and are reliable for roasting, but they never have much more flavor (as "summer" tomatoes do) in summer than in winter. And the Cherokee purple which are our most common heirloom type are truly very very meaty with little pulp/seed. But I agree it might take some adjustment.

 
I made this and here is the picture. I used regular tomatoes. worked fine. just roast longer

I have notes somewhere on this too. I used fresh oregano because I can't stand thyme. it was salty, so I would cut the salt next time. there are some notes in the linked thread. I know I posted about this at another time, but I don't see it when I search for tatin.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=230106

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/photo-1-5.jpg~original

 
This is in T&T. See Ang's link above for notes the first time around (hint: cut back the salt)

 
I think it just didn't pull up in the search because it has a slash on both sides...

Tomato Tart/Tatin/Tartin
So the search doesn't know what to do.

 
YES!! This was fabulous - couldn't stop eating it! Thanks for the over salting tip smileys/smile.gif

 
You must log in or register to reply here.
Back
Top