This is the second time I’ve made this tomato tart and it’s definitely a recipe I’ll make again! It requires a little patience to remove the tomato seeds and peel the skins without burning your fingers, but well worth it. Next time I’ll pour the tomato juice water from the roasting pan halfway through. I think the tomatoes were a little soggy when I put them on the tart and then they gave off more water during the final bake. The first time I made this with regular vine tomatoes and those were delicious, but such a pain to de seed. Plum are the way to go!