30 min · serves 4
Warm roasted heirloom tomatoes over cool torn burrata, finished with good olive oil.
Ingredients
- 800g heirloom tomatoes, mixed colours
- 2 balls burrata
- Olive oil
- Basil leaves
- Flaky sea salt
- Balsamic, to finish
Method
- 1.Halve or quarter the larger tomatoes, leave small ones whole.
- 2.Roast at 200C with olive oil for 15-18 minutes until just softened.
- 3.Tear the burrata onto a serving plate.
- 4.Spoon the warm tomatoes and their juices over the burrata.
- 5.Finish with basil, flaky salt, a drizzle of olive oil and balsamic.