Why this recipe works:

In the original recipe for Caramel Tomatoes, the tomatoes started in the oven, moved to the stovetop to continue cooking, and then returned to the oven. We found that the second bake wasn’t necessary. To peel the tomatoes, we used a sharp paring knife to score an X at the base of each tomato and carefully submerged the tomatoes in boiling water for 30 to 60 seconds. We then cooled the tomatoes in ice water for a minute to stop the cooking, then used the knife to remove the skin. We didn’t skimp on the sugar here; it helped focus the tomato flavor.