It’s summer! For me that means one thing — tomatoes. To celebrate this versatile vegetable I’m declaring every Tuesday, between now and Labor Day, Tomato Tuesday! Join me each of the 14 Tuesdays of summer for a new tomato recipe – some will be my own, some from my collection of cookbooks. By the time peak tomato season rolls around in August, you should be ready to take on the tomato.Tomato Tuesday 1 – Tomato Tatin. This simple recipe adapted from The Gourmet Cookbook combines the classic pairing of tomatoes and basil in a delicious individual serving.
1/3 cup olive oil
6 medium tomatoes (2 pounds total)
4 (1/2-inch-thick) slices country-style bread
1 garlic clove, halved crosswise
Freshly ground black pepper
8 teaspoons store-bought basil pesto
Special equipment: one 4-inch round cookie cutter; four 8-ounce ramekins
Put racks in upper and lower thirds of oven and preheat over to 450 degrees F. Lightly brush two baking sheets with sides with some of the oil.
Cut tomatoes into 1/2-inch thick slices, discarding tops and bottoms (you will need 16 slices). Arrange tomato slices in one layer on baking sheets and season with salt.
Roast tomatoes, switching position of sheets halfway through roasting, until just tender but not falling apart, about 15 minutes total. Let cool slightly on sheets on racks. (Leave oven on and put one rack in the middle of the oven.)
Cut one round from each slice of bread with cookie cutter, or use upside-down ramekin as a guide and cut out rounds with a sharp knife. Brush rounds on both sides with remaining oil, then sprinkle lightly with salt. Arrange in one layer on a baking sheet. Toast rounds until golden brown, about 5 minutes. Immediately rub both sides of toasts with cut sides of garlic and season with salt and pepper. (Leave oven on).
Stack two tomato slices in bottom of each ramekin and spread with 1 teaspoon pesto. Repeat layering once and top each tatin with a toast round.
Arrange ramekins on a baking sheet and bake tatins just until hot, about 5 minutes. Wearing oven mitts, invert a plate over each ramekin, invert ramekin onto plate, and carefully lift off ramekin. Serve immediately.
Tomato Tatin Tips:
The tomato slice on the bottom of your ramekin will be on the top when you invert them so place your best tomato slice on the bottom.
I often reduce the recipe to make just one tatin; I can usually get four slices out of one, large tomato.
Don’t slice your tomatoes too thin or they won’t hold up during roasting.