While attending a marriage seminar on communication, Tom and his wife Peg listened to the instructor declare, "It is essential that husbands and wives know the things that are important to each other." He asked Tom, "Can you describe your wife's favorite flower?" Tom leaned over, touched his wife's arm gently and whispered, "Pillsbury All-Purpose, isn't it?" The rest of the story is not pleasant. —Author unknown


Caramelized Tomatoes with Maple Syrup

Caramelized Tomatoes with Maple Syrup

Caramelized Tomatoes with Maple Syrup

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)

Sliced garlic

Olive oil seasoned with a liberal amount of fresh or dried thyme (or herbes de Provence or other seasonal herb)

Maple syrup

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.




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