Monday, August 18, 2014

Roasted tomato Caprese


I have not even sunk my teeth yet into tomato season, because real tomatoes are very hard to find in Harlem, (as they are in any supermarketed neighborhood). I miss the Borough Hall Farmers Market, just a ten minute walk away from where we used to live in Brooklyn. And the days of our rooftop, all-day-sun tomatoes seem long gone, too. They were wonderful. Last year this time we just coming to grips with having to move.

The local supermarkets - and Wholefoods! - stock Canadian tomatoes, Mexican tomatoes, Floridian...sure. But I want a fat heirloom, grown across the river, or upstate. I have a date with the Union Square Farmers Market this Wednesday. 

But here is an idea for some small tomatoes, somewhere in size between cherry and a red golf ball. 

This is very simple to make but it makes even hothouse specials taste good, with a distinct sweetness.


You can use buffalo mozzarella or fresh mozzarella, but I love the collapsing creaminess of burrata. It drifts into the sweet tomato juice and this chance-meeting sauce cries for a crust of bread (rubbed with garlic, perhaps) to be dipped into it..

Roasted Tomato Caprese with Burrata - substantial for two, dainty for four

2 tsps olive oil
8 small tomatoes
Salt and pepper
1 round of burrata, drained
6-8 leaves of basil

In a pan, over medium heat, warm the 2 tsps of olive oil. Add the whole tomatoes, season with a pinch of salt and some black pepper, and put a lid over the pan. After a minute or so, shake the pan, to stop them from sticking.

Lower the heat to medium-low and cook gently for 10 - 15 minutes, shaking occasionally, until their juices are oozing, the skin is crinkled, and the tomatoes collapsed but still entire. Put aside to cool.

When tepid, arrange the tomatoes evenly on a pretty plate. Take the burrata and carefully pull chunks off it, and dab them around the plate, over the tomatoes. Season with a tiny amount of salt and more black pepper, and a drizzle of very good olive oil ( we use Wolfgang's, or the Koringberg oil from our friends Johan and Peter - we are lucky!).

Tear up the basil leaves and toss over the top.

There. Done. Eat.

4 comments:

  1. I just made a similar recipe (posted about a week ago random).......roasted my cherry tomatoes and poured the jammy goodness over fresh mozz. Some olives and basil......I want to eat it everyday!

    ReplyDelete
    Replies
    1. Yum - we are theenkeen' the same theengs.

      Delete
  2. Just love your book - it evokes such memories of living in New York 60 years ago when I was a teenager - lived in Forest Hills on the Island. Your recipes are superb. Thank you. Barbara Robertson, Port Elizabeth, South Africa

    ReplyDelete


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