I think it was last year when I cooked a dish with small tomatoes in it. My brother said the wrinkled appearance made him think of the bog people. So I kind of avoided cooking smaller tomatoes with skins on.
But it's time for going through all recipes in my box, and finding out what sinks and what swims. And who can resist something called Provencal Chicken and Tomato Roast? So, it was the bog people once again for dinner.
I didn't follow it exactly, but basically I roasted some chicken thighs with cut-up potato, and later added the tomatoes and olives. With plenty of herbes de Provence, olive oil, salt, and onion and garlic powders. It was good.
But he did say that the olives made it look even more like the bog people.