Unfold the chilled puff pastry and roll it lightly on a floured countertop to extend all sides a half inch or so. You’ll know when the time is right to grab the puff pastry. Try to get the sauce thick enough to not make the puff pastry a soggy mess. The pan should have some thickening tomato sauce at the bottom of the pan. Cook the tomatoes down, making sure they’ve all burst, and the juices have reduced to just nearly a syrup. I hope you feel a pattern with this recipe – it’s a little of this, and a little of that, more than it is a recipe.Ĭooking the tomatoes down is where you’ll use your eyeballs and cooking sense. Use the back of a spoon or your spatula to gently press the tomatoes as they cook, releasing any excess juice into the pan to caramelize and cook down.Īdd a few tablespoons of balsamic vinegar, a natural compliment to cooking tomatoes. The acidity of tomatoes doesn’t play well with the cast iron.Īs the tomatoes cook down, add a generous amount of sea salt and fresh cracked black pepper. I feel like nonstick is best here and I wouldn’t use a cast iron skillet. I used an enameled 9-inch skillet from Le Creuset. ![]() You’ll need a 9 or 10-inch skillet that can go from stovetop to oven (so no plastic handles). If you happen to have pie crust on hand – make this Easy Summer Tomato Galette instead.
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