Maryland Caramel Tomatoes

Lynnda Cloutier


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

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8 large ripe but firm tomatoes, cored and peeled
1 tbsp. salt
1 tsp. white pepper
1 cup packed light brown sugar
4 tbsp. unsalted butter, cut into 1/4 inch pieces (1/2 stick)

Directions Step-By-Step

Adjust oven rack to upper middle position and heat oven to 400.
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.
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
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.

About this Recipe

Course/Dish: Vegetables