Growing Chefs! Ontario Burrata with confit, oven dried and blistered tomatoes
Burrata with confit, oven dried and blistered tomatoes
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Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat the oven to 275°F. Take 1 cup of the cherry tomatoes and cut in half lengthwise. Toss with a tablespoon of olive oil and 1 teaspoon of oregano leaves. Lay onto a baking sheet lined with parchment, all with the cut side facing down. Bake for 2 to 3 hours, until the tomatoes have dried out sufficiently.
In a bowl, combine 1 cup of cherry tomatoes with 1 teaspoon of oregano leaves, 1 clove of minced garlic, 1 tablespoon olive oil, 2 teaspoons red wine vinegar and a pinch of salt and pepper. Preheat a large frying pan over high heat for 1 minute, then place the coated tomatoes into the pan. Allow to cook without disturbing for 1 minute, until the tomatoes begin to pop and blister. Give the pan a shake and allow it to cook for another minute, then carefully remove the tomatoes from the pan.
Take 1 cup of cherry tomatoes and place into a small pot. Crush and add two cloves of garlic, ½ a teaspoon of saffron and ½ teaspoon of cracked black pepper. Place onto high heat until the oil begins to bubble, turn the heat down to low and allow to simmer for 30 minutes. The tomatoes should soften and break up, and you should stir the mixture every 10 minutes at least. Allow to cool before serving.
Get Cooking!
Preheat the oven to 375°F.
Slice the baguette and place onto a parchment lined baking sheet. Drizzle with olive oil and salt and pepper then bake for 7 – 10 minutes until golden and crispy.
On a serving platter or plate, fill a ramekin with the confit tomatoes. Place the burrata in the middle and top with a small drizzle of olive oil, salt and pepper. Surround the burrata with the oven dried tomatoes, blistered tomatoes, container with tomato confit, and toasted baguette.
Growing Chefs! Ontario Recipe
Burrata with confit, oven dried and blistered tomatoes
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat the oven to 275°F. Take 1 cup of the cherry tomatoes and cut in half lengthwise. Toss with a tablespoon of olive oil and 1 teaspoon of oregano leaves. Lay onto a baking sheet lined with parchment, all with the cut side facing down. Bake for 2 to 3 hours, until the tomatoes have dried out sufficiently.
In a bowl, combine 1 cup of cherry tomatoes with 1 teaspoon of oregano leaves, 1 clove of minced garlic, 1 tablespoon olive oil, 2 teaspoons red wine vinegar and a pinch of salt and pepper. Preheat a large frying pan over high heat for 1 minute, then place the coated tomatoes into the pan. Allow to cook without disturbing for 1 minute, until the tomatoes begin to pop and blister. Give the pan a shake and allow it to cook for another minute, then carefully remove the tomatoes from the pan.
Take 1 cup of cherry tomatoes and place into a small pot. Crush and add two cloves of garlic, ½ a teaspoon of saffron and ½ teaspoon of cracked black pepper. Place onto high heat until the oil begins to bubble, turn the heat down to low and allow to simmer for 30 minutes. The tomatoes should soften and break up, and you should stir the mixture every 10 minutes at least. Allow to cool before serving.
Get Cooking!
Preheat the oven to 375°F.
Slice the baguette and place onto a parchment lined baking sheet. Drizzle with olive oil and salt and pepper then bake for 7 – 10 minutes until golden and crispy.
On a serving platter or plate, fill a ramekin with the confit tomatoes. Place the burrata in the middle and top with a small drizzle of olive oil, salt and pepper. Surround the burrata with the oven dried tomatoes, blistered tomatoes, container with tomato confit, and toasted baguette.