Hey, Listen!

You like tomato and I like tomahto
Potato, potahto, tomato, tomahto

— Ella F. and Louis Armstrong “Let’s Call the Whole Thing Off”

Fresh or Roasted?

Do you prefer fresh or roasted tomatoes with burrata? Why? For a long time I was sure fresh tomatoes are the best. Until today. Roasting concentrates tomatoes flavor and changes their texture. They become tender soft, just like burrata. Add basil leaves and flowers, chives flowers, thyme, EV olive oil, and fresh crusty baguette. That’s it.

Roasted Tomato and Burrata Salad

Prep Time4 mins
Cook Time1 hr
Total Time2 hrs 4 mins
Course: Appetizer, Salad
Cuisine: European, Italian
Keyword: cheese, lycooking, lyukum cooking lab, recipe, salad, tomato
Servings: 4 portions

Ingredients

  • 4 tomatoes "Beefsteak"
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1 bunch thyme fresh
  • 1 bunch basil fresh
  • 2 tbsp olive oil extra virgin
  • 1 ball burrata

Instructions

  • Preheat oven 350F, convection.
  • Wash, dry, and slice tomatoes, not cutting through the end. Season them with salt, pepper, and fresh thyme leaves.
  • Place them on a baking pan, flatten slightly, and roast for an hour (middle rack). When roasted, brush tomatoes with olive oil. Let them cool to room temperature and refrigerate for at least 1 hour. Roasted tomatoes can be cooked in advance. Serve cold with sliced burrata, sprinkled with olive oil, and topped with fresh herbs. Fresh crusty bread is a must.
    Roasted Tomato and Burrata Salad