Recipe by Kerfuffle-Upon-Wincle
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!]
Top Review by Debbie R.
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.
- 8 large tomatoes (choose firm tomatoes ~ cored and peeled (see NOTE below)
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 1 cup light brown sugar (packed)
- 4 tablespoons butter (1/2 stick ~ cut into 1/4-inch pieces)
Directions See How It's Made
- 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.