A tomato Tatin is an upside down tart of caramelized tomatoes.
The process of caramelizing tomatoes is one where cooking them increases the intensity of their flavor, making them very flavorful and an exaggerated version of a basic tomato.
8 tomatoes cut in half, drained of liquid and seeds
A few sprigs of Rosemary
2 clove of garlic finely sliced
1 tsp Sea salt
1 tbsp of red wine vinegar
1 tbsp of light brown sugar
2 tbsp tablespoons of extra virgin olive oil
In a shallow pan, place olive oil on medium heat, then add garlic slices, once the garlic is light brown, remove garlic altogether and dispose.
Now reduce the heat to low, cut the 8 tomatoes in half and sprinkle salt and finely chopped rosemary. Now place the 16 halved tomatoes skin side down on top of olive oil. Cook for 30 minutes on low heat until they are slowly cooked and their juices in the pan.
Remove the tomatoes from the pan, and add the vinegar and sugar to delegalize the pan until it is a syrup.
In a round baking tin, place the tomatoes skin side down and drizzle the syrup all over them the place the rolled out pastry crust on top, and tuck the edges down. Use a fork to prick holes all over the pastry – this will help the steam to escape and create a crispy crust.
Bake the tart in a preheated oven of 220 degree Celsius oven for 30-40 minutes, until the crust is golden brown.
Remove tart from the oven and very carefully place a large platter on top of pan, and flip the tart upside down, then serve.
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