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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.