Sweet Baked Tomato Dessert Recipes

EASY TOMATO COBBLER

Steps:

• Heat oven to 375°F.
• Cut larger tomatoes in half or fourths so that all tomatoes are similar in size. In large bowl, toss tomatoes, melted butter, onion, garlic, flour, Italian seasoning and salt. Pour into ungreased 2-quart baking dish.
• Bake about 30 minutes or until tomatoes soften and begin to split.
• In small bowl, stir Bisquick mix and milk. Drop by spoonfuls on top of tomatoes. Lightly brush with egg mixture.
• Bake 15 to 20 minutes or until biscuits are golden brown.

LUCY BUFFETT'S SWEET TOMATO PIE

Steps:

• Preheat oven to 450 degrees.
• Sprinkle flour over counter and roll pie crust dough to fit a 7x11-inch rectangle baking dish, making sure dough comes up the sides of the dish. Poke bottom of crust with a fork in several places. Bake for 9 to 10 minutes or until crust is lightly browned.
• Remove from oven to cool. Reduce oven temperature to 400 degrees.
• In a cast iron, or heavy skillet, heat butter and olive oil over medium heat until it begins to sizzle. Add onions and sugar. Saute until onions are very brown and caramelized.
• Add garlic and stir constantly for another 1 to 2 minutes or until garlic is cooked through and tender. Remove onions and garlic from skillet and set aside to cool.
• In the bowl of a food processor, combine the cream cheese, mayonnaise, heavy cream, sour cream, honey mustard, Parmesan cheese and green onions. Process until well mixed. transfer to a mixing bowl and set aside.
• In the cooled pie crust, layer half of the following ingredients: sauteed onions, cream cheese mixture, sliced tomatoes, salt, black pepper, basil and Gruyere cheese. Repeat layering using all ingredients.
• Bake 35 minutes or until pie is bubbling and top is browned.
• Remove from oven and cool for 10 to 15 minutes before slicing.

CARAMELIZED TOMATO DESSERT

Steps:

• Mix water and sugar in a large skillet. Place over medium heat and allow to simmer.
• Slice 1/2" off the top of each tomato. Carefully, scoop out the interior of each tomato, placing the flesh into a strainer over a bowl. Leave the outer walls of the tomatoes intact. Press the tomato pulp through the strainer with the back of a spoon.
• Peel pears and dice very small. Add almonds and cinnamon.
• Split vanilla bean lengthwise. Scrape out the seeds and add to the pears; place the now-empty vanilla pod into the cooking caramel with the star anise.
• Add orange and lemon zests to pears. Add juice of 1/2 orange, and the tomato liquid to pears.
• When caramel is brown and thick, remove from heat and add 2 1/2 c orange juice. Return to heat and allow to simmer until caramel dissolves into orange juice. Remove vanilla bean pod and star anise pods and discard.
• Stuff tomato shells with pears. Pack tightly and allow to overflow a little. Spoon a little caramel sauce into each tomato. Top with reserved tomato slices.
• Pour a little caramel sauce in the bottom of a large baking dish. Place tomatoes in dish and pour remaining sauce over. Bake in preheated 350F oven for 10 minutes. Baste with caramel sauce and cook another 15 minutes. Serve with vanilla ice cream.