Ingredients (for 6 people) :
12 really red tomatoes, middle size
2 flat parsley boots
3 garlic cloves
4 fresh thyme branches
A few fennel seeds
1 chili pepper
1 lemon
Brown sugar
Salt from Guérande
Pepper
Olive oil
12 really red tomatoes, middle size
2 flat parsley boots
3 garlic cloves
4 fresh thyme branches
A few fennel seeds
1 chili pepper
1 lemon
Brown sugar
Salt from Guérande
Pepper
Olive oil
Preheat your oven to 200 degrees in the brewed heat position.
On the grill of your oven, place 2 sheets of baking paper that cover the entire rack.
On the grill of your oven, place 2 sheets of baking paper that cover the entire rack.
Wash all your tomatoes and cut them in half horizontally.
Arrange them nicely on the baking paper sticked to each other.
Arrange them nicely on the baking paper sticked to each other.
Sprinkle tomatoes with brown sugar, then salt and pepper generously.
Finely chop the cloves of garlic, chilli and parsley to make a kind of a mashed mix
(you can also mix everything in the blender), pour into a bowl, add olive oil and the juice of the lemon.
(you can also mix everything in the blender), pour into a bowl, add olive oil and the juice of the lemon.
Using a small spoon, spread the mix on each of the tomatoes in a thin layer.
Sprinkle some seeds of fennel, sprinkle with olive oil.
Sprinkle some seeds of fennel, sprinkle with olive oil.
Spend your oven at 100 degrees and bake for 2:30 to 3 hours (depending on the size of your tomatoes),
they must be candied and brown!
they must be candied and brown!
Serve as a side with a fish or meat, or simply with a green salad!