Advertisement
4
servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
The Provençal-style combination of potatoes, tomatoes, and tapenade is sheer delight, and perhaps the most difficult aspect is to avoid eating the Tomato Confit as soon as you make it. The self-denial is worth it, however.
No side dish is necessary. For a starter, consider Tomato Towers with Basil, Leek Terrine, or Garlic Soup.