zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Tomato & burrata Caprese

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Tomato & burrata Caprese

    • Preparation time: 30 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 30 minutes

    Serves: 4 as a main

    Ingredients

    3 x 225g packs Pome Dei Moro tomatoes
    4 tbsp extra virgin olive oil
    Few sprigs of thyme
    ½ x 25g pack basil, leaves separated from the stalk
    1 tbsp sherry vinegar
    4 x 285g tubs burrata, drained
    2 tbsp pine nuts, toasted
    ½ x 90g pack wild rocket
    Focaccia or ciabatta, to serve

    Method

    1. Preheat the oven to 150ºC, gas mark 2. Cut two-thirds of the tomatoes in half and lay them, cut-side up, on a baking tray. Drizzle with 1 tbsp olive oil, season and scatter over some thyme leaves. Roast for 1 hour, until softened. Remove and leave to cool.

    2. Separate the remaining tomatoes from the vine and place into a food processor with the basil and 50ml water. Blitz until all the tomatoes are broken down. Pass through a sieve and stir in the vinegar, then season and mix in 2 tbsp olive oil.

    3. When ready to serve, gently tip the roasted tomatoes into the tomato and basil liquid and stir gently. Leave to sit for 5 minutes, then divide between 4 shallow bowls. Place a burrata into the centre of each one, scatter over a few pine nuts, drizzle with the remaining olive oil and dress with rocket. Serve with chunks of bread.

    Your recipe note

    Edit your recipe note

    Cook’s tip Roasting tomatoes will dehydrate them slightly, which in turn concentrates and sweetens their flavour. Once roasted, they make an ideal base for soups, sauces, stews and curries – so why not make a double batch when making this recipe and keep half for another meal. They’ll be fine in the fridge for about 3 days, or you can freeze them for up to 3 months.

    Comments

    Average user rating

    0 stars

    Glossary