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.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!