Melissa Clark’s Tomato Tart that’s Sweet, and Very Savory
Marty Martindale

In some circles, shortly after WWII, people around Rhode Island referred  to relatively new, curious pizza as “tomato pie.” Pizza, back then, made savory tomatoes really memorable and things like pepperoni did not tone them down.

Here, Melissa Clark adapts a famed recipe for a Tomato Tatin, a dish usually reserved for caramelized apples, however she caramelizes sweet onions, mixes them with prime tomatoes, accents with a touch of vinegar and briny olives to make it all “tangy and meaty.” And, because it’s so delicious, she doesn’t make little tarts. She makes one great big pie!

Here is her thought-filled recipe for Tomato Tart.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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