Recipes (F)EASTER PART 3: SLOW ROAST VINE TOMATOES WITH BURRATA & BASIL
(F)EASTER PART 3: SLOW ROAST VINE TOMATOES WITH BURRATA & BASIL
A classic caprese salad - that heavenly combo of sliced tomatoes bursting with sunshine, fresh mozzarella and basil - is always a treat. It’s this Italian classic that inspired us when we headed for the kitchen to cook up our Easter feast.
To ring the changes, we used not just red vine tomatoes, but the gorgeous yellow ones too. We dusted them with our incredibly versatile Cape Herb & Spice Mediterranean Roasts Rub. A drizzle of olive oil and into a low and slow oven they went to roast until marvelously sticky, sweet ’n sour perfection. We thought the creaminess of fresh burrata would be the perfect foil for our tangy almost confit-like tomatoes. We weren’t wrong. Loads of deeply perfumed green and opal basil followed. All it asked for was a final, very generous drizzle of olive oil and a crusty loaf.
- WHAT YOU WILL NEED -
- 800g small vine tomatoes
- Dusting of MEDITERRANEAN ROAST
- Extra virgin olive oil
- 2-3 punnets burrata cheese
- Fresh basil
- Salt & black peppers to taste
- METHOD -
Preheat your oven to 150º C. Line a baking tray with baking paper (it makes cleaning up a breeze). Slice the tomatoes and place them cut-side up on the baking tray. Drizzle with olive oil and dust with the rub seasoning. Roast 30-40 minutes until caramelized and soft. Plate up with burrata and loads of basil. Drizzle very generously with olive oil and adjust salt and black pepper as needed.
Keep an eye out for more (F)EASTER FAVOURITES to complete your Easter feast spread...
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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