Roasted Tomatoes and Burrata

 Originally posted on https://www.recipetineats.com/tomato-burrata-salad/

Ingredients

• 2 balls of burrata
• 1/4 cup basil pesto

Roasted tomato:

• 500g/ 1 lb (4 cups) cherry or grape tomatoes
• 2 tbsp extra virgin olive oil
• 2 tbsp shallot/whites of green onions/garlic
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 2 tsp white wine vinegar

Serving:

• 1/2 tsp salt flakes (or half the quantity for cooking/kosher salt)
• 1 tbsp extra virgin olive oil
• Few fresh basil leaves
• Warmed crusty bread

Directions

• De-chill – Take the burrata out of the fridge and leave on the counter for 30 minutes, to take the fridge-chill out of it. Keep it in the water in the tub.

Roasted tomatoes:

• Preheat oven to 400°F
• Roast 10 min – Toss the cherry tomatoes with the olive oil, vinegar, shallot, salt and pepper (in a bowl, or on a tray). Spread on a tray. Roast 10-30 minutes until softened but not collapsing.

Assembling:

• Tomatoes – Carefully transfer tomatoes to a plate, spreading them out in a single layer.
• Burrata – Gently (GENTLY!!) drain the water out of the tub and roll the burrata out into your hand. Place a burrata on top of tomatoes.
• Finish – Drizzle the 1 tablespoon of good extra virgin olive oil all over the plate. Dollop pesto randomly all over. Sprinkle with salt flakes and basil.