Roasted Tomato & Burrata
Roasted Tomato & Burrata
Ingredients
- 375 grams mini tomatoes, (3 x 125g containers)
- 1/4 cup olive oil
- salt, to taste
- 1 tablespoon chilli flakes, adjust to taste
- 2 burrata, (approximately 150g each)
- 1/3 cup basil pesto
- 3 tablespoons pine nuts, toasted
- fresh basil leaves
- crusty bread, to serve
Instructions
- 1
Preheat your oven to 200°C.
⏱️ 5 min•🌡️ 200
- 2
Empty the three 125g containers of mini tomatoes into a white oval baking dish. Drizzle 1/4 cup of olive oil over the tomatoes. Sprinkle salt, to taste, and 1 tablespoon of chilli flakes over the tomatoes.
⏱️ 2 min
- 3
Toss the tomatoes with the olive oil, salt, and chilli flakes using a wooden spoon until they are evenly coated.
⏱️ 1 min
- 4
Place the baking dish with the seasoned tomatoes into the preheated oven and roast for around 20 minutes, or until the tomatoes are blistered, soft, and jammy.
⏱️ 20 min•🌡️ 200
- 5
Once roasted, carefully transfer the tomatoes and all the pan juices to a golden serving platter.
⏱️ 1 min
- 6
Spoon 1/3 cup of basil pesto over the roasted tomatoes.
⏱️ 1 min
- 7
Tear the two burrata balls (approximately 150g each) over the top of the tomatoes and pesto.
⏱️ 1 min
- 8
Finish by sprinkling 3 tablespoons of toasted pine nuts over the dish. Garnish with fresh basil leaves. You can also spoon a small amount of additional pesto onto the burrata for extra flavor.
⏱️ 1 min
- 9
Serve immediately with crusty bread for dipping and scooping. For a more dramatic presentation, cut into the burrata to reveal its creamy interior just before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Tomato & Burrata
- 375 grams mini tomatoes, (3 x 125g containers)
- 1/4 cup olive oil
- salt, to taste
- 1 tablespoon chilli flakes, adjust to taste
- 2 burrata, (approximately 150g each)
- 1/3 cup basil pesto
- 3 tablespoons pine nuts, toasted
- fresh basil leaves
- crusty bread, to serve
Instructions
- 1
Preheat your oven to 200°C.
⏱️ 5 min•🌡️ 200 - 2
Empty the three 125g containers of mini tomatoes into a white oval baking dish. Drizzle 1/4 cup of olive oil over the tomatoes. Sprinkle salt, to taste, and 1 tablespoon of chilli flakes over the tomatoes.
⏱️ 2 min - 3
Toss the tomatoes with the olive oil, salt, and chilli flakes using a wooden spoon until they are evenly coated.
⏱️ 1 min - 4
Place the baking dish with the seasoned tomatoes into the preheated oven and roast for around 20 minutes, or until the tomatoes are blistered, soft, and jammy.
⏱️ 20 min•🌡️ 200 - 5
Once roasted, carefully transfer the tomatoes and all the pan juices to a golden serving platter.
⏱️ 1 min - 6
Spoon 1/3 cup of basil pesto over the roasted tomatoes.
⏱️ 1 min - 7
Tear the two burrata balls (approximately 150g each) over the top of the tomatoes and pesto.
⏱️ 1 min - 8
Finish by sprinkling 3 tablespoons of toasted pine nuts over the dish. Garnish with fresh basil leaves. You can also spoon a small amount of additional pesto onto the burrata for extra flavor.
⏱️ 1 min - 9
Serve immediately with crusty bread for dipping and scooping. For a more dramatic presentation, cut into the burrata to reveal its creamy interior just before serving.
⏱️ 2 min