Ingredients

Method

• 6 Tomimaru mucho tomatoes
• Sea salt, to taste
• 200 g puff pastry
• 150 g caster sugar
• 2 T balsamic vinegar, plus extra for drizzling
• 50 g butter
• Baby leaves, for serving
• Parmesan shavings, for serving
• Olive oil, for drizzling
• Lemon pepper, to taste

Method

Ingredients

Preheat the oven to 180°C.

Halve the tomatoes horizontally, not through the stem. Season with salt. Roll out the puff pastry and cut into discs approximately double the diameter of the tomato halves.

Place the caster sugar in dry, wide-bottomed pan and cook until it turns to caramel. Add the balsamic vinegar and butter.

Place the tomatoes, cut-side down, in the pan and cover each one with a disc of puff pastry. Prick the pastry with a fork and loosely place a piece of tin foil over the tomatoes.

Remove from the stovetop and bake for 8 to 10 minutes, or until golden.

Mix the leaves and Parmesan shavings and drizzle with olive oil and balsamic vinegar. Season to taste with lemon pepper.

Cook's note: The Tomimaru Mucho tomato is considered one of the best-tasting tomatoes. The natural umami in this tomato results in a lingering flavour, and it’s ideal used on sandwiches and in salads.

Follow our step-by-step video and learn to make Luke Dale-Roberts' quick tomato tatin.

Buy all the ingredients you need from the Woolworths online store here.

Find out more about the wonderful varieties of tomatoes, from bella to cherry and vine, and how to use them.