- 1 kg tomatoes of different varieties, colours and sizes
- 2 cinnamon sticks cut in half, lengthways
- 3 bay leaves
- ½ teaspoon turmeric powder
- 1 sprig of thyme
- 2 tablespoons honey
- olive oil
- freshly ground cubeb pepper berries or black pepper
Cut the tomatoes in half and remove the seeds and core with a spoon.
Pour 2 tablespoons of olive oil in a tagine, lay the hulled tomatoes halves in the pan. Arrange the cinnamon sticks and the bay leaves between the tomatoes.
In a small bowl, stir the turmeric powder with the thyme leaves, the honey and 2 tablespoons of olive oil together. Pour the mixture over the tomatoes and sprinkle over some salt and ground cubeb pepper. Put the lid on the tagine and cook the tomatoes for 1½ hours over very low heat. Check occasionally that the tomatoes are not sticking to the bottom. If necessary, add a dash of water.
This dish is very tasty either warm or cold, when served as a side dish to cheese or roasted meat.