Inspired by a meal at the Jardin des Plumes in the French town of Giverny, where artist Monet lived and worked, this dish is as beautiful as it is unusual: it is simply a tomato gently roasted and drizzled with olive oil. olive. It tastes like herbal and rich, as you might expect, but it’s also sweet and lemony. Surprise is at the heart, which is filled with sugar and lime zest. During the hours in the oven, the oil, sugar and zest are found in every fiber of the tomato, which technically makes it a kind of confit, a dish usually cooked in fat or sugar – or, in this case, both. Serve the tomato hot or at room temperature as a starter, perhaps with a small salad, or, for your more adventurous friends, serve it chilled for dessert, topped with vanilla ice cream, a drizzle of oil. and a little flaky salt.
