Maryland Caramel Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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So, not to be out done, I have to add a recipe from one of my famous ancestors. We had an extensive family history done, and it turns out that not only do I share a Great Great Grandfather with Frank Epperson, inventor of the popcicle, but also, Lou Hoover, our 31st First Lady! Read more ! I guess she was not much for cooking, (her culinary expertise was in choosing excellent cooks for the household), but she did have a favorite dish that she requested quite often. This is a modernized version of that recipe. Ingredients:
8 ripe tomates of equal size |
1 tablespoon salt |
white pepper |
1 1/2 cups brown sugar |
1/4 cup butter |
Directions:
1. Skin the tomatoes. (you will need to blanch them for this!)
2. Carefully cut off the tops. Place them in a buttered baking dish suitable to serve them in. Sprinkle with salt, pepper, and brown sugar. Dab each of the with butter. Preheat oven to 400 degrees F, and bake for 1/2 hour. The remove to the top of the stove, and over a low flame, reduce the juice until it is a thick syrup. Then once again bake them in a hot oven (400 degeres F) for 1/2 hour. Serve hot.
3. Original Recipe:
4. You cut off the tops of the tomatoes-leave the stem-and make a cavity in the top, and fill each hole with a good-sized piece of butter-not a stingy piece-and put a tablespoonful of sugar on each tomato. Sprinkle with salt, and put in the oven to cook until the sugar is brown and the tomato done but not flat. Stick a sprig of parsley in the top of each tomato and serve on rounds of toast with sauce of the tomato. That makes a very pretty dish.
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