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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.