All my life a had a big, really big soft spot for tomatoes! They are for me what bread is for others. So obviously tomato-Mozzarella is something I devoure quite happily every day! BUT there is my holy grail: this recipe here is what I prefer to any other dish placed in front of me!!! What an explosion of flavours! Try it and tell me if you are as in love with it as I!
Oh but before I forget, PLEASE never ever keep your tomatoes in the fridge! They will loose their spledid flavour!
Ingredients for 2 people
- 1 garlic clove
- 6 stems of basil leaves
- 1 tsp of sugar
- salt, pepper
- 60 ml white Balsamico (Condimento Bianco)
- 125 ml Olive Oil
- For the salad
- 2 branches of red cherry tomatoes on the vine
- olive oil
- salt, pepper
- 1 beefsteak tomato
- 1 green tomato
- 1 black tomato
- 1 yellow tomato or a couple of smaller yellow tomatoes
- For the garnish
- 2 tbsp of pine kernels
- 1 Burrata
- basil leaves for decoration
Start with the dressing. In a blender chop the garlic clove and the basil leaves. Add the sugar, salt, pepper, white Balsamico and the olive oil and blend until it combines.
In a dry frying pan fry the pine kernels without adding oil or butter, to just toast them.
Place the red cherry tomatoes onto a baking sheet, drizzle with a bit of olive oil and season with salt and pepper. Grill them for about 5-8 minutes in the oven at 200 C.
Slice the tomatoes into medium thick slices (I always use my mandoline for this), you can cut some into quarters as well if you would like some interest on your plate by adding texture as well.
Arrange them on a platter, place the Burrata in the middle, sprinkle the pine kernels on top, season with salt and pepper, decorate with the basil leaves and drizzle the dressing over it.
The rest of the Dressing will keep about 2 weeks in the fridge.
Tip: If you can’t get hold of heritage tomatoes, use different sized red ones.
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