They were selling 1Kg nets of Morrocan tomatoes in the supermarket for not very much money. As expected, the flesh did not live up to the promise of their rosy skins, happily, because I knew exactly what I wanted to do with them. Ten minutes of preparation, three hours in a very low oven, slather with lashings of extra-virgin olive oil, herbs and seasonings... voilà, Tomates Confit - Yum!
