Tomato Garlic Confit Burrata (Print Version)
# Ingredients:
→ Tomato Confit
01 -
900 g cherry tomatoes, mixed red and yellow, rinsed and dried
02 -
1 head garlic, cloves separated and peeled
03 -
240 ml extra virgin olive oil
04 -
5 g sea salt
05 -
2 g freshly ground black pepper
06 -
4 g fresh thyme leaves
07 -
15 ml balsamic vinegar (optional)
→ For Serving
08 -
225 g burrata cheese
09 -
Fresh basil leaves, for garnish
10 -
Crusty bread, sliced
# Instructions:
01 -
Preheat oven to 150°C.
02 -
In a large mixing bowl, toss cherry tomatoes with peeled garlic cloves, extra virgin olive oil, sea salt, black pepper, and thyme until well coated.
03 -
Transfer the tomato and garlic mixture to a shallow oven-safe baking dish, spreading evenly.
04 -
Roast in preheated oven for 90–120 minutes, stirring occasionally, until tomatoes are blistered and tender and garlic is golden and aromatic.
05 -
If desired, drizzle balsamic vinegar over the confit during the last 15 minutes of roasting.
06 -
Remove from oven and allow to cool slightly so the flavors meld.
07 -
Spoon the tomato garlic confit onto a large serving platter or shallow bowl. Tear the burrata into pieces and arrange among the tomatoes and garlic.
08 -
Top with fresh basil leaves and serve with slices of crusty bread.
# Notes:
01 -
The confit can be prepared in advance and served at room temperature to allow the flavors to intensify.