So many possibilities...maybe one of these, Carrie, Pickering, Lemon Meringue (aka Po Pyu Kalay) or maybe Ataulfo? Next time you're there, you'll have to ask what variety it is to make sure you purchase the right tree. Good luck finding the name. I would love to know what it turns out to be, it sounds very good!

I've been making this icing for years. My recipe is slightly different (flour/milk/vanilla amts.) Waldorf Astoria Frosting Cook together until thick: 1 c. milk 3 T. flour (Beat until cool) Cream together & beat until light & fluffy. 1 c. butter 1 c. sugar 1 Tablespoon Vanilla Combine the two mixtures, adding the cooked portion gradually. (I always just incorporate the two mixtures & beat it briefly.) Love this frosting but it probably resembles a filling a bit more than a frosting. That is, if you want fancy swirls & peaks, I don't think it's going to work for that. Maybe the other recipes using more flour might be a bit more decorative? Anyway, I love it just cause it tastes good and is just sweet enough w/o being too-too sweet. Oh, I always use salted butter and a 'glug' of vanilla--don't measure. Several posters here rave about KA's 'Fiori di Sicilia' flavoring so maybe that would amp up your frosting? (I haven't gotten around to ordering any of it yet...)

Wow, thanks for all of the responses. Anchovy paste came to mind as "instant umami" but I am trying to keep my purchase of things like that down right now. We will be moving in a month and a half (so the builder says. I'm dubious) and I want to keep things simple until then. I have tomato paste in a tube, molasses, and Worcestershire sauce on hand. I think I'll start with those and see how it goes. John, I think your advice to cook longer with the lid off may help a lot too. The tomatoes don't seem to have adequately caramelized. They are still redder than I think they ought to be.

Post on the diet forum - someone will have links. Kathy