I love this recipe from Everyday Dorie so much and so want you to make it that if you don’t, I’ll have to come to your home and make it for you! It’s a very unusual way to serve tomatoes this summer. The tomatoes are peeled (a quick job – really) and cored before a mixture of sugar and lime zest is spooned into the hollow you’ve made. It’s brushed with citrus-scented olive oil and cooked at very, very low temperature until it’s almost candied. It sounds like dessert, but it’s really the most perfect starter of the season. I had a few years ago at a beautiful restaurant in Giverny, France – hence the name – and have been making it ever since.
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