Roasted Tomatoes & Burrata
Tomato season is officially underway in California. And if we are talking sweet juicy tomatoes, fresh off the vine, then I have to share with you one of my favorite summer recipes. Trust me, once you’ve had it you will be hooked!
Video Tutorial
What you see is what you get — roasted tomatoes and burrata, in basil oil, topped with more fresh basil. Whether you want it as a snack or a full meal, that’s up to you. It’s a whole lot of fun to eat and it is simple, easy, and refreshing. Don’t forget to enjoy it with a buttered and toasted sourdough. Adding a delicious crusty bread to soak up all that roasted tomato, sweet-tart pan sauce and creamy burrata, it really makes the dish!
What is burrata?
Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture. Burro in Italian means butter, likewise Burrata means '"buttered'. The cheese is given this name due to its rich, soft and buttery flavor.
Where can I find good burrata?
Italy! 😅 Lol all jokes aside, I can only speak to what’s available in Canada and USA. If there is an Eataly near you, you are all set! They have a huge collection of cheese. You might also get lucky at your local farmer's market, if there is a good cheesemonger. Back in Canada, I used to live 5 minutes from an Italian grocery store, maybe check if there is one near you. Otherwise, your local Whole Food’s and Trader Joe’s should carry burrata as well.
Recipe — Roasted Tomatoes + Burrata
Serving Size: 3-4
Ingredients
Cherry Tomatoes - 1 pint
Garlic - 1-2 cloves, minced
Basil Oil - 1-2 tbsp, you can also substitute for Olive Oil or any infused oil of your preference.
Ground Black Pepper - 1/2 tsp
Salt - 1/2 tsp
Basil - 1/4 cup, chopped + extra leaves for garnish
Directions
In an oven safe dish, toss in fresh cherry tomatoes with minced garlic, salt, pepper and basil oil. You can also use extra virgin olive oil or any of your favorite infused oil.
Roast for 30 minutes at 375°F.
Remove from the oven.
While the dish is still hot, mix in some fresh chopped basil. The residual heat will enhance the flavor and aroma of the basil.
Top with burrata.
The tomatoes will have released their juices creating a delicious pan sauce. I like to spoon it on top of the burrata to give it some more flavor.
Cut the burrata in half releasing all the creamy stracciatella cheese inside.
Enjoy it with some buttered and toasted sourdough or your favorite bread! I personally find a crusty sourdough is 👌🏽 with this dish!
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