Tomato Tatins

Name: Tomato Tatins
Yield: Serves 4 as a first course
Ingredients: 1/3 cup olive oil plus additional for brushing pans; 3 medium vine-ripened yellow tomatoes (about 1 1/2 pounds); 3 medium vine-ripened red tomatoes (about 1 1/2 pounds); 1 garlic clove; four 1/2-inch-thick slices country-style bread; 8 teaspoons prepared pesto

August 20, 2004

Like the tarte Tatin, that famous French upside-down apple dessert created by the Tatin sisters, these savory stacks have a crispy top crust that ultimately becomes the bottom-perfect for sopping up the unctuous tomato juices and pesto.

This recipe can be prepared in 45 minutes or less.

Recipe notes

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