Tomato-fennel Hotchpotch Recipe

--The tomatoes can be prepared 1 day in advance. Then let them cool down and store in the refrigerator--

- 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.

- 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.

- Add tomatoes, fennel, olives and arugula to the puree.

- Stirr well.

Done! Enjoy Nice to combine this dish with grilled salmon or your favorite grilled fish!