This is one of the best recipes that I’ve made, as it turned out even better than expected, especially as the tomatoes didn’t look all that promising.

I used the strawberry huller that I got a while back to core the plum tomatoes, and that worked very well. Then cut them in half and removed the seeds and jelly.

I finally found another use for the sherry vinegar. Bring it to a simmer with sugar and salt and add butter and shallots and thyme, then toss in the tomatoes, then into the oven.

I’m getting much better at rolling out dough; I can even roll out a perfect circle.

Actually, that’s store bought puff pastry, and I cut it into a circle with a knife.

After the tomatoes baked in the oven for an hour, cover them with the puff pastry and put them back in.

When it’s done, the pastry has puffed up.

Then merely flip it onto a plate, cut it, and eat.

It was absolutely one ot the most delicious things I’ve made lately. The whole downstairs had a wonderful aroma.

Let Elle show you how it’s done: