These sweet tomates confites have a deliciously intense flavor. Serve them hot or cold as an appetizer or with grilled meat or fish. Considering their versatility and their great use in Moroccan cuisine, it is extraordinary that tomatoes were adopted by Morocco as late as 1910. It is best to use plum tomatoes. Although they take a long time to cook, you can cook them in advance, even days in advance, as they keep well in the refrigerator.

Ingredients

　　12 ripe but firm plum tomatoes

　　Olive oil

　　3 tablespoons sugar

　　Salt and black pepper

　　Cut the tomatoes in half lengthwise. Brush an oven dish or baking sheet (or a piece of foil) with olive oil and place the tomatoes on it, cut side up. Sprinkle each with sugar, salt, and pepper and cook in an oven preheated to 275°F for 3 1/2 to 4 hours, until shriveled and shrunken. Serve them, cut side up, on a flat serving plate.

　　Arabesque