Tomato Tarte Tatin

There are some things you can’t take away from a New Jersey gal (no jokes; have heard them all), one being Jersey tomatoes, which we all know are fruits, not vegetables.

While summer is tomato nirvana, the heirlooms and beefsteaks aren’t making an appearance; today is all about plum tomatoes.

You may think the plum is a humble tomato, but it’s really Roma royalty. Firm, flavorful, and low on juice thanks to just two seed compartments, it’s the unsung hero of summer gardens and farmers markets, begging for a sun-soaked spotlight.

And what better stage than an upside-down tomato tart? It’s a little rebellious, undeniably gorgeous, and entirely irresistible.

Originating in Mexico and Central America, the Aztecs and Mayans were cultivating tomatoes as early as 700 AD. In the 16th century, Spanish conquistadors brought them to Europe. Initially feared as poisonous due to their nightshade family ties, they were eventually embraced, especially in Italy.

Italian chefs and farmers played a major role in popularizing plum tomatoes, making varietals San Marzano, from volcanic soils near Naples, and Roma VF, now widely grown in California, the two most iconic types.

In addition to being a culinary MVP, they’re also a nutritional powerhouse.

Rich in lycopene, this antioxidant gives them their vibrant red hue, helps protect cells from damage, and is linked to reduced risk of heart disease. It becomes more bioavailable when tomatoes are cooked, especially with olive oil.

Your heart may thank you. With potassium to regulate blood pressure and lycopene to lower LDL cholesterol, they support cardiovascular wellness.

They’re packed vitamin C, strengthening immunity, aiding collagen production, and promoting wound healing; thanks to vitamin A, lutein, and zeaxanthin, they can help maintain healthy vision and protect skin from UV damage.

From sacred gardens to Neapolitan pizza ovens, plum tomatoes have traveled far and wide to earn their place in your culinary adventures. Remember to store at room temperature to preserve flavor and nutrients; refrigeration will dull their taste.

Wishing you joy in the kitchen,
Michele

Tomato Tarte Tatin
Yield: 4-6 servings

2 lbs. plum tomatoes, halved, seeds and gel removed
⅓ cup balsamic vinegar
2½ tablespoons granulated sugar
1 shallot, finely diced
1 tablespoon unsalted butter
2½ teaspoon fresh thyme, divided
¾ teaspoon table salt, divided
½ teaspoon freshly ground black pepper, divided
1 sheet puff pastry, thawed but still cool

1. Heat oven to 400°F. In a 10-inch cast iron or oven-safe skillet, set over medium-high heat, bring vinegar, sugar, ¼ teaspoon salt, and ¼ teaspoon pepper to a simmer until it looks like syrup, about 2 minutes. Add shallot, butter, and 2 teaspoons thyme, whisking until butter is totally combined.
2. Add tomatoes to skillet, cut side down. Roast about 1 hour or until caramelized and edges are browned to concentrate flavor and reduce moisture. Remove when done and let sit 5-7 minutes.
3. Roll out puff pastry into a 10-inch round or to fit skillet. Place over tomatoes, tucking in edges. Bake until puffy, golden, and crisp, about 30 minutes.
4. Cool a few minutes. Carefully, using oven mitts or a towel on handle, invert onto a serving dish. Garnish with remaining thyme and serve.