Ingredients:

• 1 kg. of large snails
• 1 bunch of scallions, diced
• 1 large onion, sliced
• 1/2 cup of olive oil
• 2 pints of cherry tomatoes, roasted in the oven
• 7-8 cloves of garlic, roasted along with the tomatoes
• 3 bay leaves
• 1 sprig of fresh rosemary
• 1/3 cup dry white wine
• 1 cup of water
• salt and pepper to taste
• splash of balsamic vinegar

Method:

1. After boiling your snails to remove any remaining impurities, get a large pot on your stovetop and over medium-high heat, add your onions, scallions, bay leaves and rosemary and lower to medium and saute for about 5-10 minutes.
2. Now add the snails, roasted tomatoes and garlic, wine and water and bring to a boil. Adjust seasoning with some salt and pepper, cover with a lid and simmer for 30-40 minutes.
3. Ajust seasoning with salt & pepper and throw in a splash of balsamic vinegar to balance the sweetness from the onions and roasted cherry tomatoes.
4. Serve in bowls as an appetizer with good crusty bread and some Raki, Ouzo or Tsipouro.