Name: Caramel Tomatoes
Total time: PLACEHOLDER
Ingredients: 8 large tomatoes , peeled and cored; 1 cup packed light brown sugar; 1 tablespoon salt; 1 teaspoon pepper; 4 tablespoons unsalted butter , cut into 1/4-inch pieces

Why This Recipe Works

In the original recipe for Caramel Tomatoes, the tomatoes started in the oven, moved to the stovetop to continue cooking, and then returned to the oven. We found that the second bake wasn’t necessary. To peel the tomatoes, we used a sharp paring knife to score an X at the base of each tomato and carefully submerged the tomatoes in boiling water for 30 to 60 seconds. We then cooled the tomatoes in ice water for a minute to stop the cooking, then used the knife to remove the skin. We didn’t skimp on the sugar here; it helped focus the tomato flavor.

Before You Begin

Peeling tomatoes may seem fussy but otherwise, you'll be eating papery skins. Firm tomatoes are easier to peel. Use caution when handling the skillet in step 3, as the handle will be very hot.

Instructions

PREP TOMATOES Adjust oven rack to upper-middle position and heat oven to 400 degrees. Arrange tomatoes in large ovensafe skillet, cored side up. Sprinkle with brown sugar, salt, and pepper. Dot with butter.

BAKE TOMATOES Bake until tomatoes are tender and lightly browned, about 1 hour, basting with juices every 15 minutes.

FINISH ON STOVETOP Transfer skillet to stovetop. Simmer over medium-low heat, basting every 5 minutes, until sauce is thick and syrupy, 25 to 30 minutes. Serve.