Tatin of tomatoes, the "Battle Horse" in Donatella Frabotta's kitchen

After baby octopus with black rice and cold stuffed tomatoes, today is Donatella's turn to reveal her "workhorse" in the kitchen.
This is "another of the 72 recipes in the book" My Battle Horse ", created by The Citizens Foundation - TCF which deals with quality education for the most disadvantaged children, and especially girls, of Pakistan.
In this new recipe we can find the traditions and love for cooking of the women of Donatella's family who have handed down this dish from generation to generation. A simple, unique dish capable of enchanting the palate with every bite.

Today Donatella Frabotta reveals her "workhorse": tomato tatin.

In the summer I love to invite friends to dine on my terrace but, having a full-time job, I never have much time to prepare the dishes. This recipe is from a dear friend who recommended it to me as a good dish, easy to make and also spectacular! Since then it has become one of the dishes that I always prepare and that everyone likes a lot.

INGREDIENTS FOR 6 PEOPLE:
• 1 roll of shortcrust pastry
• 10 coppery tomatoes
• 6 slices of durum wheat semolina pan
• 1 clove of garlic
• the grated rind of 1 untreated lemon
• 2 tablespoons of pine nuts
• 2 tablespoons of chopped basil
• 1 tablespoon of chopped parsley
• 1 tablespoon of granulated sugar
• 4 tablespoons of extra virgin olive oil
•Salt to taste

PREPARATION 90 MINUTES

1- Preheat the oven to 200 ° C / 400 ° F.

2- Cut the tomatoes crosswise and blanch them in boiling water for a couple of minutes, drain and remove the skin. Cut them in half and empty them, salt them inside and outside and let them drain upside down for 10 minutes.

3- Cut the crust from the slices of bread, chop them in the mixer and toss in a non-stick pan with 3 tablespoons of oil and the pine nuts.

4- Prepare a mixture with garlic, basil and parsley; add the grated lemon zest, the pan-fried bread, then stuff the tomatoes with the mixture.

5- Heat a pan with a tablespoon of oil and arrange the tomatoes with the stuffed side facing up. Place in the oven and cook in the oven for about 5 minutes. Remove the pan from the oven and sprinkle the tomatoes with sugar.

6- Roll out the shortcrust pastry, prick it with a fork. Cover the tomatoes with the pasta, folding the edges well into the pan.

7- Continue cooking in the oven for about 30 minutes. When cooked, allow the tatin to cool and turn it over onto a plate. To make it more appetizing, you can accompany the cake with mozzarella stracciatella.

Enjoy your meal!