Strozzapreti

Lightly score the cherry tomatoes, scald them with boiling water, and then plunge them into cold water. Peel off the skins and place them into a large baking dish.

Add the crushed garlic, bay leaf, olive oil, and vinegar. Season with salt and pepper, and toss to combine. Roast at 190°C for 30 minutes.

Finely dice the onion and chop the raisins into small pieces. Sauté with a drop of oil over medium heat until golden, then toss in the pine nuts and cook for another minute.

Place the minced meat, breadcrumbs, and the onion mixture into a bowl. Season with salt and pepper, and mix thoroughly. Form into meatballs about the size of a cherry tomato.

Heat a little more oil in the same skillet. Add the meatballs and sear until golden brown, turning them occasionally.

Transfer the meatballs into the baking dish with the tomatoes and bake for another 20 minutes.