80 gm(¼ cup) natural almonds12perfectly ripe, juicy vine-ripened tomatoes2 tbspolive oil, plus extra to serve105 gm(¾ cup) large golden raisins6garlic cloves, unpeeled, bruised6 pieceslemon peel, removed with a peeler, pith removed2long red chillies, seeds removed, thinly sliced8marjoram sprigs2fresh bay leaves1 tspfennel seeds, lightly crushed in a mortar and pestle150 gmPersian feta, coarsely broken
Preheat oven to 220C. Spread almonds on an oven tray and roast until golden (4-5 minutes). Set aside to cool, then coarsely chop or coarsely crush in a mortar and pestle.
Meanwhile, place tomatoes in a roasting pan in a snug single layer. Drizzle with olive oil and scatter with raisins, garlic, lemon peel, chilli, marjoram, bay and fennel seeds, season to taste and roast until tomatoes blister and bleed their juices (15-20 minutes).
Remove from oven, pour pan juices into a small saucepan, reduce over high heat until thick and syrupy (3-5 minutes), then pour over tomatoes to glaze.
Scatter tomatoes with feta and almonds, drizzle with extra olive oil, then season with freshly ground black pepper and serve hot.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.