Preheat the oven to 200°C.
Plunge the tomatoes for 1 minute in a pan of boiling water, drain them, cool them and peel them.
With the tip of a knife, gently open the end, then gently squeeze the tomatoes to remove as many seeds and juice as possible.
Prepare a caramel by heating the sugar cubes and water in a small saucepan, when it is golden brown, pour the caramel into the bottom of a small springform pan with thick edges and let it harden.
Melt the butter in a sauté pan and sear the tomatoes in the foamy butter. Add the powdered sugar and the vanilla pods split in half and scraped. Leave to cook for 5 minutes, then put them to drain for 20 minutes in a colander, collecting and reserving the cooking juices and the vanilla pods.
Arrange the tomatoes and vanilla on the caramel, cover with the dough, taking care to tuck it well between the fruit and the edges of the mold.
Bake for 35 minutes at 180°C.
When the crust is golden, remove the pie from the oven. Invert it onto a wire rack and let it cool.
Reduce reserved tomato drippings until syrupy, drizzle over pie and serve warm with a scoop of vanilla ice cream.
