Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

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!]

Ingredients Nutrition

Directions

  1. 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.
  2. Adjust oven rack to the upper-middle position and preheat oven to 400°F.
  3. Arrange tomatoes in a large ovenproof skillet, cored side up.
  4. Season with salt and peppers, then sprinkle with brown sugar.
  5. Dot tomatoes evenly with butter.
  6. Bake until tender and lightly browned, about 1 hour, basting every 15 minutes.
  7. 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.
  8. Makes 8 servings.
Most Helpful

5 5

Somewhat fussy, but really delicious and different! I encourage you to keep cooking them until the liquid is genuinely syrupy. Even so, I really liked them. Savory and sweet both. The X on the bottom really made peeling easier. I'll do tomatoes like that from now on.