From Richard Olney’s ‘Simple French Food’. There’s nothing simple about many of his recipes, or his convoluted prose, but this is an exception to the rule.
An excellent accompaniment to a roast. A useful characteristic of this recipe when entertaining is that you can cook the potatoes in advance, and then just put them in the oven for 10-15 minutes while the meat is resting.
From Edouard de Pomiane via Elizabeth David, who says it ‘makes tomatoes taste startlingly unlike any other dish of cooked tomatoes’.
We had it as a starter but we reckoned it would be fab with some nice fillet steak – or with roast/grilled lamb.