| Level: | Easy |
| Total: | 3 hr |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds plum tomatoes, halved lengthwise and eye removed
- Kosher salt and freshly cracked black pepper
- 3 tablespoons granulated sugar
- 3 tablespoons red wine vinegar
- 2 cloves garlic, grated
- 1 medium yellow onion, thinly sliced
- 1 tablespoon picked thyme leaves
- 2 tablespoons finely chopped parsley
- 2 tablespoons unsalted butter, at room temperature
- 1 sheet puff pastry
- Fresh basil, to serve
- Flakey salt, to serve
Instructions
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Season the tomato halves with kosher salt and pepper and set aside. Place the sugar in a large enameled cast iron braiser or saute pan over the direct heat side of the grill. Shake out into an even layer and allow to melt then caramelize, 2 to 3 minutes. Add the vinegar and deglaze the pan, scraping the bottom of the pan for any brown bits. Stir in the garlic, onions and thyme, then the parsley and allow the liquid to melt back down. Remove from the heat.
- Place the tomatoes flesh side down on top of the onions. Place on the indirect heat side of the grill, close the lid and vents of the grill (this will make the temperature drop to 225 to 250 degrees F) and bake until the skins are wrinkly and the tomatoes have softened and given up more liquid, 2 hours.
- Brush another large enameled cast iron braiser or saute pan with the butter. When the tomatoes are ready, scoop the tomatoes out of their juices and place them in the buttered pan, cut side up and skin side down. Add the caramelized onions on top of the tomatoes. Using kitchen shears, cut off the square edges of the puff pastry, rounding the edges. Top the tomatoes and onions with the puff pastry round.
- Place the pan on the indirect heat side of the grill, with the air vents open, and cover the grill. The temperature should be around 425 degrees F. Bake until golden brown and the pastry is puffed, 25 to 30 minutes. Cool in the pan for 3 minutes before turning out on to a plate. Garnish with a sprig of basil in the center and sprinkle with flakey salt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 121 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 10 mg |
| Sodium | 454 mg |
Reviews
Made this today in the oven with store bought tomatoes. It was delicious. Dinner guests raved and asked for the recipe. The acidity of the tomatoes balanced the sweet caramelized onions. Flipping was a bit messy but it looked impressive anyway.
Loved the sweet yet savory onions and how they meld well with the tomatoes. I made this in the oven using plum tomatoes and found it worked well. Be sure and serve IMMEDIATELY after turning out onto serving dish as the puff pastry, while crisp when it is on top, turns soggy within minutes when it is on the bottom as it absorbs all the juices. It is a very impressive dish to serve and well received.
I love the flavors of this dish! Unfortunately I didn’t have garden ripe Roma tomatoes but instead I got them at the grocery store and I noticed I had to cook them longer to get them to break down a little more and get richer in flavor. I did add a little parmigiana Reggiano at the end and it was delicious!
Delish! Did mine in the oven and it was really good. I did get a little worried when the caramel clumped in the vinegar but everything came together once I added the onions. I will make this often!
Absolutely delicious! Love Michael’s recipes!