...and while you’re busy running your mouth, I will cook and eat the tomato.
You’re looking at Tomate Confite au Sirop d’Érable, AKA Maple Syrup-Roasted Tomatoes. (If it’s not already obvious, the top photo shows the tomatoes before their slow, three-hour roast, the bottom photo afterwards.) They’re easy enough to make; I saw the recipe in last month’s Saveur magazine and I had to try ’em.
These babies are a great example of how maple syrup is not just for slathering over pancakes. Simultaneously sweet and savory, with concentrated tomato-driven umami and the herbal and aromatic notes from the thyme and garlic, they’re addictively tasty... great on crackers (with or without cheese or hummus) or thrown in a salad. Betcha they’d taste good over pasta, too!
Update: The recipe in Saveur calls for roasting the tomatoes at 250°F for 3-4 hours. I got better results by using a convection oven at 225°F for 2-3 hours.