It seems impossible, but if you’re tiring of BLTs, here’s another idea for savoring the awesome tomato.
This month’s issue of “Notes from the Test Kitchen” has recipes for using up our wonderful supply of fresh summer tomatoes. The newsletter provides recipes, equipment reviews, taste tests, original videos, and cooking tips from the public television shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, and magazines Cook’s Illustrated and Cook’s Country.
Here’s the staff’s updated technique for making caramel tomatoes.
WHY THIS RECIPE WORKS: In the original recipe for caramel tomatoes, the tomatoes started in the oven, moved to the stove top to continue cooking, and then returned to the oven. The staff at America’s Test Kitchen found that the second bake wasn’t necessary.
You can peel the tomatoes with a serrated peeler or use this method: Use 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. They then cooled the tomatoes in ice water for a minute to stop the cooking, then used the knife to remove the skin. They didn’t skimp on the sugar here; it helped focus the tomato flavor.
Peeling tomatoes may seem fussy but otherwise, you’ll be eating papery skins. Firm tomatoes are easier to peel.
8 large tomatoes, peeled and cored
1 cup packed light brown sugar
1 tablespoon salt
1 teaspoon pepper
4 tablespoons unsalted butter, cut into 1/4-inch pieces
PREP TOMATOES: Adjust oven rack to upper-middle position and heat oven to 400 degrees. Arrange tomatoes in large oven-safe skillet, cored side up. Sprinkle with brown sugar, salt, and pepper. Dot with butter.
BAKE TOMATOES: Bake until tomatoes are tender and lightly browned, about 1 hour, basting with juices every 15 minutes.
FINISH ON STOVETOP: Transfer skillet to stove top. Simmer over medium-low heat, basting every 5 minutes, until sauce is thick and syrupy, 25 to 30 minutes. Makes 8 servings.