Slow Roasted Cherry Tomatoes with Burrata
I slow roast tomatoes all Summer long. Generally I freeze them so I can experience a burst of Summer flavour in the deep of Winter. However, many of them must be enjoyed fresh at the time of cooking! The perfect way to do this (in my mind) is to pair them with burrata and a nice toasted baguette.
With this recipe you can make as few or as many tomatoes as you like. If you make a whole tray full, freeze some for later if you don’t need them all at once.
When you roast the tomatoes at a low temperature over an ample amount of time, the sugars caramelize so beautifully and the flavour really pops. I like to add some garlic during the roasting process for the mellow, sweet added touch of flavour. If you have fresh basil on hand, toss that in at the end. There are no rules here.
- 1 ball burrata drained and room temperature
- 1 punnet cherry tomatoes halved
- 3 cloves garlic unpeeled
- olive oil
- few leaves fresh basil torn
- kosher salt
- freshly ground black pepper
- 1 baguette
-
Preheat oven to 200 degrees F
-
Place halved tomatoes on sheet tray
-
Drizzle with olive oil
-
Generously sprinkle with salt and freshly ground pepper
-
Roast for approximately 2-2.5 hours, until some tomatoes are caramelized, checking on the garlic part way through. Remove if necessary and set aside.
-
Remove tomatoes from oven and let cool or can be used right away.
-
If using right away, toss in fresh basil and serve with burrata.
-
If using later, gently reheat tomatoes, add basil and serve with burrata.
-
Preheat oven to 350 degrees F
-
Slice baguette and drizzle with olive oil
-
Toast for 5-7 minutes, flipping once halfway through
