Best Maryland Caramel Tomatoes Recipes
MARYLAND CARAMEL TOMATOES
There's just something so incredibly appealing about a sweet side dish. The original recipe called for a buttered baking dish, but because they aren't always safe to put over direct heat, a skillet was used in this recipe. Regular basting of the tomatoes helps them brown and intensifies their flavor.Unknown Source
Provided by Lynnda Cloutier
Categories Vegetables
Number Of Ingredients 5
Steps:
- 1. Adjust oven rack to upper middle position and heat oven to 400.
- 2. Arrange tomatoes in large ovenproof skillet, cored side up. Season tomatoes with salt and pepper, then sprinkle brown sugar over the top. Dot the tomatoes evenly with the butter. Bake til tomatoes are tender and lightly browned, about 1 hour, basting with juices every 15 minutes.
- 3. using potholders (the skillet handle will be hot. remove skillet from oven and transfer to stovetop. Cook tomatoes over medium high heat, basting every 5 minutes and adjusting the heat as needed to maintain a rapid simmer, til sauce is thick and syrup, 25 to 30 minutes. Serve. Serves 8
- 4. To peel tomatoes, with a paring knife, score an X at each tomatoes base. Simmer tomatoes in boiling water for 30 to 60 seconds. After cooling the tomatoes in ice water for 1 minute, use the knife to remove strips of loosened peel, starting at the X on each tomato's base.
MARYLAND CARAMEL TOMATOES
This recipe intrigues me! Hopefully someone with the patience to endure the long cook time will try it! ------ Modified from dallasnews.com, published September 08, 2009 (Cook's Country Best Lost Suppers) ---- This recipe is tied to Mary Rattley, President Herbert Hoover's cook in the eight years before he went to the White House. The tomatoes have a concentrated tomato flavor in a syrup the editors describe as irresistible. [NOTE: The original recipe called for 1 tablespoon salt, and 1 teaspoon white pepper (no black pepper and no cayenne); make it that way, if you so desire!]
Provided by KerfuffleUponWincle
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Note: To peel tomatoes, score an X at each tomato's base. Plunge in boiling water for 30 to 60 seconds. Cool in ice water for 1 minute. Use a knife to remove peel, starting at the X on base.
- Adjust oven rack to the upper-middle position and preheat oven to 400°F.
- Arrange tomatoes in a large ovenproof skillet, cored side up.
- Season with salt and peppers, then sprinkle with brown sugar.
- Dot tomatoes evenly with butter.
- Bake until tender and lightly browned, about 1 hour, basting every 15 minutes.
- Remove skillet from the oven and transfer to the stove top. Cook over medium-low heat, basting every 5 minutes and adjusting the heat as needed to maintain a rapid simmer, until the sauce is thick and syrupy, 25 to 30 minutes.
- Makes 8 servings.
Nutrition Facts : Calories 188.7, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 358.2, Carbohydrate 34.2, Fiber 2.2, Sugar 31.5, Protein 1.7
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