Chef Mario Batali calls these small roasted tomatoes ‘raisins’ due to their final, shrivelled appearance. Use ripe, very red cherry tomatoes and you’ll be rewarded with an intense burst of flavour from these little jewels.
Serves: 4–6
INGREDIENTS
400 grams round green beans
1 very small red onion, finely sliced
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 clove garlic, crushed
2 tablespoons chopped mint plus extra mint for garnish
1 medium fennel bulb, finely sliced
sea salt and freshly ground pepper
Tomato raisins
1 punnet red cherry tomatoes
olive oil
sea salt and freshly ground pepper
METHOD
Preheat the oven to 100˚C.
Place the tomatoes on a lined baking tray and toss with olive oil, salt and pepper.
Bake for about 1½ hours until shrivelled and golden in patches. Cool.
Salad: Cook the beans in plenty of boiling salted water until done to your liking. Drain and refresh in cold water to stop the cooking process. Drain and dry on kitchen towels.
Soak the onion in a bowl of cold water for 15 minutes. Drain and squeeze dry in a clean tea towel.
Whisk the oil, vinegar and garlic in a bowl and season then stir in the mint. Toss the beans, onion, fennel and half the tomatoes with the dressing and transfer to a serving platter. Scatter with the remaining tomatoes, a grind of black pepper and extra mint if using.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.