The inspiration for this end-of-tomato season recipe comes from two great sources: Melissa Clark and Rebekah Peppler, both with the New York Times.
Savory and a little sweet with oven-roasted tomatoes in olive oil and dry vermouth, sweet melted onions, Kalamata olives, Sherry vinegar, thyme, and puff pastry, this comes together in a French upside-down dessert style, Tarte Tatin.
I often pair this with our 2019 Gentleman Farmer Napa Valley Red Wine.