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Anyone remember a New Yorker profile about a French chef who caramelizes tomatoes?

vanillagrrl | Feb 7, 201111:41 AM

I can't find this and seem to remember reading about a perfectly ripe summer tomato being submerged into hot caramel, cooked there, and served for dessert. I want that recipe (even if it is the dead of winter!).

Can any of you hounds help?

Thanks.

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