Tomato tarte tatin

2 tablespoons butter
1 tablespoon brown sugar
1 kg Roma tomatoes, halved
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano
Salt and pepper, to taste
Puff pastry for a 12-inch tart
Fresh basil

1. Set the oven at 200 degrees C.

2. In a pan large enough to hold the tomatoes, melt the butter over medium heat. Add the sugar and cook to dissolve. When it starts to caramelize, add the tomatoes, cut sides up. Lower the heat and cook for 10 minutes or until the tomatoes release their juices.

3. Add the balsamic vinegar and cook 2 minutes more. Arrange the tomatoes in a 12-inch tart pan, cut sides up. Sprinkle with oregano, salt, and pepper.

4. Roll the pastry and with scissors, cut it into a 12-inch round. Place it on top of the tomatoes, tucking it in at the edges. With a fork, make small holes in the pastry.

5. Put pan on a baking tray and transfer to the oven. Immediately reduce the oven temperature to 180 degrees C. Bake for 30 minutes, or until the pastry is golden brown.

6. Let the tart sit for 5 minutes. Run a knife around the pastry to loosen it from the pan. Set a large plate upside down on the tart and using pot holders, turn the plate right side up so the tart comes out. Cut into wedges and garnish with fresh basil.

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What do the food critics say? Yum yum yum.
What does the cook say? I made the puff pastry myself which increases the time needed, but it was pretty easy ...also easy to stop and start at different points.

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