Tomato Tatin

Another great way to enjoy those beautiful tomatoes at the farmers' market! This tomato tatin is a great dish to share with friends or to bring along to a picnic!

For the recipe: 

Dough

• 205 grams (1 1/3 cup) flour
• 1/2 teaspoon sea salt
• (118 grams) 8 tablespoons chilled butter, cut into cubes
• 1 egg

Sift the flour into a bowl.
Add salt and cubed butter and work into the flour with your fingers until the butter pieces are no bigger than lentil size.
Add the egg and mix until just combined. If it is too dry, add cold water one teaspoon at a time.  
Chill for 30 minutes.

Filling

• 940 grams (2 lbs) plum tomatoes
• olive oil
• herbes de provence
• sea salt and pepper
• 1 onion
• grated parmesan

Set your oven at 350 F.

Cut tomatoes in half, core and remove the seeds.  
Coat the bottom of a 10 inch round dish with olive oil and place the tomatoes skin side down all around the pan.  
Season with salt, pepper, herbes de provence and drizzle generously with olive oil.
Bake for approximately 30 minutes or until soft.
In the meantime, cut your onion into thin slices and place in a pan with some olive oil.  
Cook on medium low heat stirring occasionally until very soft and caramelized. Season with salt and pepper. 
Before you take out the tomatoes, roll out your dough to a 10 inch round.  
Spread the onions on top of the tomatoes, then add an even layer of grated parmesan.
Add the dough on top and tuck the edges in.  
Bake for another 30 minutes or until the dough is golden brown.
To unmold, run a knife around the edges and flip onto a serving dish. Eat!

Fennel Spiced Tomato Sorbet

Tomato sorbet spiced with fennel is so refreshing, why haven't we made this all summer long? Tomatoes are at their peak now, enjoy them while you can!

For the recipe:  

• 1 kg (2.2 lbs) tomatoes, peeled
• 250 grams (1 cup) simple syrup
• 1 tsp fennel seeds
• 1 tbsp balsamic vinegar
• pinch salt 
• some purple basil for garnish

You'll also need: kitchen aid ice cream maker attachment.

Drop the tomatoes in boiling water for 1 minute, then into ice water. Peel them.
Puree the tomatoes using a mixer, then strain out the seeds using a colander. 
You should have 2 cups of tomato juice. Add the tablespoon of balsamic vinegar.
Make simple syrup (equal parts sugar and water). Add fennel seeds and salt while you make the simple syrup.
Cool the simple syrup before straining it and mixing it in with the tomato juice.  Refrigerate. 
Once it is really cold, add to ice cream maker attachment for kitchen aid and churn until desired consistency. Eat!