Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Sunday, October 3, 2010
RECIPE: Arugula with Tomato Raisins
Adapted from Molto Gusto: Easy Italian Cooking b
y Mario Batali and Mark Ladner
1 pint (about 2 cups) cherry or grape tomatoes
1 tbsp evoo
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)
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.