The tomatoes have been piled high these last few weeks at the farmer’s market; overflowing the tables with abundance. As I walk the aisles, I realize their days are numbered. Soon I will be longing for another Big Boy, Italian Ice or Roma, knowing all to well that it will be another year before they return to their glory.
Last week we cooked down a bushel and a half of romas to make a roasted tomato paste. We also canned about 18 pints of salsa. This week, I decided it was high-time to test a recipe from the New York Times, created by Melissa Clark for a Tomato Tarte Tartin. I figured my days were numbered if I was to use my yellow pear and cherry tomatoes for the recipe about which she wrote.
Clark is such a wonderful writer, always explaining her inspiration, and giving credit to the New York chefs that she may contact to answer questions she may have. Her diligence in testing results in recipes that are always delicious. Now is the time, before it’s too late, to cook this simple yet delectable Caramelized Tomato Tarte Tartin .