Search inside this book

No other editions

Molto Gusto: Easy Italian Cooking

Tomato Raisins

Page 125

Cuisine: Italian | Course Type: Other

(1 review)

Tags:

Recipe Reviews

4th May 2011

aj12754 from Montclair, NJ

I think I like these better in theory than practice. I love the idea of a concentrated pop of tomato flavor in a salad (Batali uses these in a salad of arugula dressed with a lemony vinaigrette).

These cherry or grape tomatoes, tossed with EVOO and salt, are baked in a 250 degree oven for about 4 hours. The smell in the kitchen starts to be fabulous about 15-20 minutes into the baking time.

And the tomatoes that come out of the oven are pretty adorable and have a nice taste and texture. I used them in a modified caprese salad, tossing them with some fresh artisanal lettuce from Costco, along with some diced fresh mozzarella and a lemony basil vinaigrette.

But here's the thing ... the tomatoes are nice. Just fine. But we just didn't like them as well as well as fresh tomatoes in our salad.

(0) comment (0) useful  

Login or register to add your own review of this recipe.