Tomato-fennel Hotchpotch Recipe

How to make it

---

• ---The tomatoes can be prepared 1 day in advance. Then let them cool down and store in the refrigerator---
• 1.
• - Preheat the oven on 122F (50C)
• - Cut tomatoes in quarts or halves, depending on the size.
• - Place them on a bakingsheet (skins down) and sprinkle with sugar, pepper and salt.
• - Place in the oven and let the tomatoes dry for 2, 1/2 hours.
• 2.
• - Peel and cut the potatoes in same size cubes.
• - Boil the potatoes in 20 minutes done
• - Drain and save some of the cooking juice.
• - Add garlic and cream to the potatoes.
• - Mash the potatoes into a not so fine puree.
• - If needed add some cooking juice and add pepper and salt to taste.
• 3.
• - Add tomatoes, fennel, olives and arugula to the puree.
• - Stirr well.
• 4.
• Done! Enjoy
• Nice to combine this dish with grilled salmon or your favorite grilled fish!