8 or 9 roma tomatos
3T dark brown sugar
1 tsp vanilla
1 puff pastry sheet
Parboil the tomatos to remove skins, seed and cut in half. In a cast iron frying pan melt the butter and sugar and add the tomato halves in a nice concentric circle.
Let it simmer for about 20 minutes, or until nice & syrupy.
Splash the vanilla over.
Carefully place the puff pastry around and under the tomato mixture and cut a hole in it. Bake at 400 degrees for 20 to 25 minutes or until puffed and golden.
Let cool for 10 minutes and then turn onto a plate. Serve with whipped cream
(Note from Laurie: I don’t use the cast iron – I found it stuck and was hard to turn out. After I sauté the mixture I turn it into a pie plate sprayed with Pam (or well greased) and then continue. This seems to work much better).
(Note from Paul: This was great. Tasted a little like peach pie).