mat osv.

 

YOU WILL NEED:

 

1 800G CAN OF GOOD QUALITY TOMATOES

2 CLOVES GARLIC, WHOLE

GOOD QUALITY OLIVE OIL

SEA SALT AND PEPPER

FRESH BASIL LEAVES 

200-300G BURRATA 

 

Pre-heat your oven to 200C or 400F. 

 

Drain the tomatoes from it's surrounding liquid* and place the garlic cloves and tomatoes whole on a lined baking tray, drizzled with a good amount (1.5-2 tablespoons) of olive oil and a pinch of sea salt and pepper.

Roast the tomatoes for 45 - 1 hour or until they're slightly blackened and have turn a deeper red colour. 

 

Spread your Burrata on a plate of your choice, top with the tomatoes and drizzle with the leftover olive oil from the baking tray, a pinch of sea salt and pepper and some fresh basil leaves.

Enjoy!

 

 

*Save the liquid for a quick, no lump, tomato sauce- saute a clove or two of garlic in a tablespoon of olive oil, add the tomato liquid, simmer for 10 minutes or so and add a good pinch of salt, a teaspoon of sugar and some fresh basil and serve with a pasta of your choice)!