Ingredients:

  • pints Cherry or Grape Tomatoes
  • /4 cup Extra Virgin Olive Oil (EVOO)
  • cloves Garlic, thinly sliced
  • teaspoon Dried Oregano
  • /2 teaspoon Red Pepper Flakes (Optional)
  • teaspoon Sea Salt (Flaky), plus extra for finishing
  • /2 teaspoon Black Pepper (Freshly Ground)
  • large ball (8 oz) Burrata Cheese
  • /2 cup Fresh Basil Leaves (packed)
  • tablespoons Good Quality EVOO (for drizzle)
  • Balsamic Glaze (Optional, to drizzle)
  • Slices of Crusty Bread (for serving)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.
  2. Wash and thoroughly dry the tomatoes. Halve them and place them cut-side up on the prepared baking sheet.
  3. In a bowl, gently toss the halved tomatoes with the 1/4 cup EVOO, sliced garlic, oregano, red pepper flakes (if using), 1 teaspoon sea salt, and pepper until evenly coated. Spread the seasoned tomatoes into a single layer on the baking sheet.
  4. Roast for 45 to 60 minutes. They should be shrunken, slightly blistered, and concentrated in flavour.
  5. While the tomatoes roast, prepare the basil oil: Combine the 1/2 cup basil leaves, 3 tablespoons EVOO, and a pinch of salt in a mini-blender. Pulse until a vibrant green, slightly textured oil forms.
  6. About 5 minutes before the tomatoes finish roasting, place the burrata ball on a small, oven-safe plate and place it in the cooling oven area for 3-5 minutes just to take the chill off, ensuring it does not melt.
  7. Remove the tomatoes from the oven. Transfer the warm tomatoes (and their juices) into a shallow serving bowl or platter.
  8. Gently place the slightly warmed burrata directly in the centre of the warm tomatoes.
  9. Drizzle the vibrant basil oil generously over the burrata and around the plate. Finish with a scatter of fresh basil leaves, a final grind of black pepper, and a drizzle of balsamic glaze, if using.
  10. Serve immediately with slices of crusty bread for dipping into the rich juices.