Despite having four tomato plants this year, I have yet to feel my garden is inundating me with produce. My Sungold tomato plant is usually picked clean by the kids. They relish them like candy for their bright colors and sweetness. My other tomato plants reached an impasse of sorts, sitting with numerous green bodies, plump but not ready to ripen and move on. It is my neighbors, with the bounty from their house-sitting that I rolled in a couple of years ago and tagged as “neighbors’ bounty” then, who came through for me. Last week, they brought me eggplants, garlic, and loads of tomatoes.
The photo of this glistening tomato tatin caught my eye from designsponge while perusing Pinterest one night, while locked in to my sidelying position in bed my a nursing infant Sky-Girl. And it was easily decided what I would be doing the next day while she napped. Having a hard time napping while she naps, I usually busy myself with mundane domestic things, or some feast in the kitchen. This time, I kept myself busy making breakfast burritos to freeze, kale chips, and the tatin. The cleaning did not get done. I did not check my work e-mail. I’ll pay the rent tomorrow. Tomatoes are the most forgiving plant in the garden, taking a beating from weather and errant gardeners (did I forget to water them again?), so it was my duty to give them their worth with this elegant recipe.
And their worth they did show, with my eating half of the tatin at one sitting, reining myself in so that there would be enough to share for dinner. Though this tatin presents elegantly, I wasn’t so elegant in my eating of it. Enjoy your tomatoes in every permutation, pseudo-elegantly like me, or perhaps with more restraint than me.
One year ago: vegan curried pumpkin soup
Two years ago: persian-style iced tea with rosewater
|tomato tatin recipe|
* The original recipe called for plum tomatoes, but I used a variety, even the voluptuous heirlooms. I cut the largest heirloom into seven pieces to mimic a plum half. Whatever type you use, just make sure they are seeded, as the seeds can make the dish too mushy.