Applesauce tomatoes

INGREDIENTS for 4 PEOPLE 3 cloves of garlic, 800 g of tomatoes, 10 cl of olive oil, 30 g of icing sugar, 1 bay leaf, 2 sprigs of Rosemary.

For the dough: 200 g durum wheat flour, 170 g butter, 1 egg, 10 g of icing sugar, 1 tablespoon dried minced Rosemary, salt and pepper.

The day before: Peel the garlic cloves and mash.

Cut the tomatoes in half and, with the help of a spoon, remove the seeds and let them then flipped on a kitchen towel to dry.

Meanwhile, preheat the oven to 180° Pour oil and sugar on a baking sheet and put on fresh fire for about 5 minutes, so you get a thick caramel.

Sprinkle over half of tomatoes, along with the bay leaf, garlic, Rosemary and season with salt and pepper.

Put in oven for about 20 minutes.

When cooked, drain the tomatoes by placing them in a strainer leave them in a cool place for at least 12 hours.

The next day, place the tomatoes in a mold preferably round with edges of about 22 cm in diameter.

Sift the flour, cut butter into small pieces and beat the egg.

Put everything into a bowl with 1 tablespoon of salt, sugar and Rosemary.

Knead until dough is smooth and compact.

On the countertop with flour powdered, begin to roll the dough with a rolling pin: try to get a thickness of about 2 mm.

Place the dough so obtained in two sheets of kitchen foil and let it sit for about 3 hours in the refrigerator.

Preheat oven to 180° place the dough on the tomatoes and cook for about 20 minutes in a hot oven.

When cooked, put the cake held upside down with the help of a plate, sprinkled with cooking tomatoes sauce and serve hot.