Tomato Cornmeal Tarte Tatin: The 2010 Edition
After three tries, I made a version of this dish that I liked, and Cornbread Supper-ians liked, too. I used the fine late heirloom tomatoes that surprised us just when it seemed tomato season in our garden had ended. And that, so I thought, was that. A decent recipe for an interesting dish -- to be forgotten about until high tomato season 2011. Actually, there's one more thing I had to acknowledge on Take Three: this dish is a lot of work.
After all, when I made three skillets of Tomato Cornmeal Tarte Tatin for Cornbread Supper, I spent nearly an hour simply blanching, peeling, and de-seeding the tomatoes. I may have been preparing to let this dish slip right into oblivion, without really thinking about it.
But! A friend said she wants to add this dish to her repertoire more than any other dish, and other people still have beautiful fall tomatoes, and -- uh-oh - I hadn't written the recipe down. But now I have, and here it is: Tomato Cornbread Tarte Tatin Recipe.
Still -- fair warning --this is a recipe in progress. You may have some tomatoes left that merit a good try with this intriguing mix of haute and comfort, savory and sweet. It can work well with the slightly less sweet tomatoes that are ripening now, because the caramel sweetens things up nicely. Let me know if you try this and improve on it.
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The world is coming to visit central Kentucky this year for the Alltech FEI World Equestrian Games. To help our visitors know more about Kentucky's food and food ways, Savoring Kentucky is rolling out 116 Savory Kentucky Bites, one for each of the 100 days before WEG begins, and 16 for the days during WEG, September 25 - October 10. Today's Savory Bite is number 104.