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Veggies Starring as....Themselves

Tomato Raisins

When James Peterson’s guide to vegetables was published, I quickly became intriqued by his recipe for Slow-baked Cherry Tomatoes with Herbs. The two-hour cooking time was especially interesting, as I’d primarily used my garden’s cherry tomato bounty raw in the past.  I planned to serve my first batch of these tomatoes as “tomato croutons” in a garden salad at a dinner party. When the tomatoes were finished roasting, all of the counter space was already occupied, so I simply turned off the oven and kept cooking, planning to pull them out after they’d cooled.