I am showing them here with a torn open burrata, but I literally use them on everything all summer long. They are an excellent addition to a delicate green salad, as part of a grazing/sharing board, in a sandwich, as a relish alongside grilled protein, on top of labeneh or whipped feta or simply on top of some fresh cheese on a cracker or crostini.
This cooking method also works if you break the rules and buy tomatoes in the colder months – it’s a great way to enhance their duller flavour. Also, if you have any confit garlic oil to hand use it here instead of the raw garlic.
Oven Roasted Tomatoes with Burrata
4-6
servings15
minutes1
hourThese roasted tomatoes should not only be reserved to top burrata, they make a great topping / accessory to basically anything – including labeneh, whipped feta, in a sandwich, the dressing for summer green leaves, as a side or relish for grilled fish or meat, in a sandwich or simply on a cracker with a little cheese.
Ingredients
- For the Roasted Tomatoes:
500g cherry vine tomatoes or any small combination of choice
1 clove of garlic thinly sliced
2-3 tbsp olive oil (you want to be a little generous here as it creates the dressing)
1 tbsp capers, drained
6-8 anchovy fillets (I usually use a whole tin)
1 tsp Malden salt1 tsp Aleppo pepper or 1/2 tsp chili flakes or 1/2 red chili thinly sliced
4-6 sprigs of thyme or 1 sprig marjoram (or both)
- To Serve:
1 large ball burrata
zest of 1 lemon
basil (optional)
Directions
- Preheat oven to 160ºC (300ºF).
Slice the tomatoes in half and lay cut side up on a shallow sided baking tray (1/4 sheet tray size). - Thinly slice the garlic clove and sprinkle over the cut tomatoes. Sprinkle over the capers and anchovies and season well with salt and Aleppo or other chili of choice. Add the herbs and drizzle with olive oil (or garlic oil if you have any to hand) making sure the bottom of the tray is kissed with the oil (this creates the dressing)
- Cook for 1 – 1.5 hours depending on the size of the tomatoes until they are slightly shrivelled and bronzed around the edges.
- I like to serve these with a creamy burrata and a crusty baguette. Bring the burrata to room temperature. Drain and place in the centre of a serving plate. Rip open the ball through the middle so the soft centre begins to ooze out, grate some lemon zest over the top and spoon the cooled tomatoes and their oil over the oozing cheese. Garnish this with a little more lemon zest and sprinkle with some basil if you feel like it.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
