It’s a lovely thing when preparation meets opportunity: My garden was full of ripe tomatoes this week when I returned from a trip to the Garden Writers Association’s symposium in Quebec, Canada with a lovely jar of maple syrup, a gift from Premier Tech Pro-Mix potting soil.
It was one of several gifts in a goodie bag from clients of the Garden Media Group after a lovely gathering of garden writers (thank you also to Costa Farms, Fall Creek Farm and Nursery, Longfield Gardens, Rescue, Suntory, and anyone else I forgot!)
Attached to the syrup jar was a tiny book with recipes for Maple Mojitos and Caramelized Tomatoes with Maple Syrup. Mmmmm!
As a fan of the sweet and savory food group, I immediately made a batch of the tomatoes. They are oh-so-good on salads, pizza, and pasta. Could also go great on bruschetta! Here’s the recipe:
Caramelized Tomatoes with Maple Syrup
Ripe tomatoes cut into quarters or smaller (I did about one-sixth)
Olive oil seasoned with a liberal amount of fresh or dried thyme (or herbes de Provence or other seasonal herb)
Directions: Place the quartered tomatoes, skin side down, on a baking sheet. Place a slice of garlic on each piece. Brush the tomatoes with the mixture of olive oil and herbs, sprinkle with salt, and a few drops of maple syrup. Place in 200 to 250-degree oven for 4 hours to caramelize the tomatoes.