Tomato Tatin

"The classic Tarte Tatin is made with apples that are caramelized in a skillet with butter and sugar, then covered with a sheet of dough and baked. The finished tart is unmolded and served with the dough underneath. I use this same idea with tomatoes, caramelizing them and then baking them in small molds with a thick slice of baguette on top of each one until the bread is lightly browned. The result is pure tomato essence, delicate and straightforward. Plum (Roma) tomatoes are ideal for this dish. --Jacques Pépin

Recipe: Tomato Tatin

Serves 4

Ingredients:

1 1/2 pounds plum tomatoes (about 8), cut lengthwise into quarters
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Four 1-inch-thick slices baguette, about 3 inches in diameter (the diameter of the soufflé molds)
1 tablespoon chopped fresh chives

Instructions:

Preheat the oven to 400 degrees.
Press on the tomato wedges to remove most of the seeds and juice (reserve the juice for stock, if desired).
Heat the olive oil in a large nonstick skillet. When it is hot, add the tomatoes, salt, and pepper and cook, covered, over high heat for about 12 minutes, until all the liquid evaporates and the tomato wedges start caramelizing.
Divide the tomatoes among four 1/2-cup soufflé molds or small Pyrex custard cups. Cover each with a baguette slice. (The dish can be prepared a couple of hours ahead to this point.)
Bake the tomato Tatins for 12 to 15 minutes, until the filling is very hot and the bread is lightly browned. Remove from the oven and let rest for 5 minutes.
Unmold the Tatins by turning each one upside down, with the bread as a base, onto a small plate. Sprinkle with the chives and serve.