Green tomato tarte tatin revisited

Green tomato tarte tatin

Well! October 11th will mark the one year anniversary of this blog! How time flies. We’ll be celebrating with a spectacular fireworks display and a regatta along the delaware. It’s silly how addicted to it I’ve become! It’s silly how I’ve almost come to think of it as work – as my work. I actually work very hard at it, which is also foolish. Anyway, in looking back at some of my earliest posts, I’m embarrassed by the poor quality of the pictures and the slight and meandering writing. But I’m hoping that the recipes are still sound. I’ve decided to go back and remake a few, following my own directions as exactly as possible. I guess I’m testing them! And I’m taking better photos. In most cases I won’t do a whole new post, I’ll just sub in the better photo. If I make some big changes, I might do a whole new post, as I’m doing now. Although I didn’t really make a big change!

Anyway, I’ll try to keep it brief, since this is a do-over. I’d just like to say that I felt very happy, picking these tomatoes. It was at the CSA. I was hot as hell, sweating like a madman, face burning to a crisp. But there was something so hopeful about the rows and rows of tomato plants laden with heavy pale green-just-turning-rosy tomatoes. And then I heard some high-pitched peep-peeping. Goldfinches! Brighter than day, and closer than I’d ever seen them, on top of the tomato stakes, talking to one another. Beautiful!

Green tomato tarte tatin

So – this tarte tatin was as good as I’d remembered it! I decide to redo the whole post, because the last time I posted I was very strange and luke-warm about the whole thing, and I didn’t write up the recipe like a recipe. Claire, what were you thinking? Let me assure you the tart is lovely – sweet, savory, vegetal, with a very satisfying crust. Last time I cooked the tomatoes in a frying pan, and transferred them to a cake pan. This time, I cooked them in the frying pan, without moving them much at all, and then I put the crust on top and put the whole thing into the oven. Which worked very well, and is my recommended method, if you have a frying pan with a metal handle!

Here’s The Roots with Popcorn Revisited.
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Green tomato tarte tatin

green tomatoes

I made a green tomato tarte tatin at the very end of summer, about a month ago, with big, plump green tomatoes from our garden. (We had so many this year, and so few nice ripe red ones!) It was surprisingly delicious – the tartness of the tomatoes offset by the touch of caramelized brown sugar. I made another last night with the very last of the green tomatoes – small, hard, very green tomatoes, and I have to tell you, it was almost too tart, this tart! No amount of sugar or cooking would sweeten these little tomatoes. I’m going to tell you how I made it, because it was so tasty, but I’d use the bigger, slightly softer tomatoes, that are more likely to succumb to your sweetening advances.

Cooking with green tomatoes signals that bittersweet time of year when summer fades into autumn, so we’ll let Booker T’s Summertime melt into Jackie Mittoo’s beautiful Autumn Sounds.
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