RECIPE: Arugula with Tomato Raisins

Adapted from Molto Gusto: Easy Italian Cooking b

y Mario Batali and Mark Ladner

Ingredients:

1 pint (about 2 cups) cherry or grape tomatoes

1 tbsp evoo

kosher salt

2 tbsp freshly squeezed lemon juice

1/2 tsp lemon zest

1/4 cup evoo

1 lb. arugula, trimmed, washed and spun dry

Maldon or other flaky sea salt and coarsely ground black pepper

Tomato Raisins (recipe follows)

Procedure:

1. Preheat the oven to 250 degrees F. Line a heavy baking sheet with parchment paper or foil.

2. Toss the tomatoes with evoo and salt in a bowl. Spread the tomatoes out on the baking sheet and bake, stirring and turning the tomatoes occasionally, until they are lightly browned in spots and shriveled, about 2 1/2 to 3 hours for grape tomatoes or 3 1/2 to 4 hours for cherry tomatoes.

3. In a small bowl, whisk together lemon juice, marmalade or zest, and evoo.

4. Toss the arugula with just enough vinaigrette to coat the arugula in a large mixing bowl. Season with s&p.

Transfer to a serving bowl or platter, garnish with the tomatoes, and serve.

Submitted by Vicki Boyne