Slow roasted tomatoes and burrata toast
- Lucy Lord
- Jun 5
- 2 min read
Perfect for slow mornings, this takes hardly and time to prepare and slow roasting the tomatoes is what brings this recipe to life. Slow roasting them allows their natural sugars to concentrate and caramelise, making them soft and jammy with an intense sweetness and rich flavour. The roasted garlic is buttery soft and spreadable and goes perfectly with torn creamy burrata and fresh herbs. You can make a large portion of the tomatoes and as long as they're stored well (see notes), they can last for a few weeks in the fridge.
Time to prep : 5 minutes
Time to cook : 1 hour
Serves : 2
Ingredients
100g cherry tomatoes
8 cloves of garlic
60ml olive oil
Fresh oregano
1 Burrata ball
Sourdough bread, sliced and toasted
Salt and pepper, to season
Fresh herbs such as basil, thyme or oregano to season
Method
Pre-heat a fan oven to 180°C.
Add the tomatoes, garlic, olive oil and oregano to a small ovenproof dish with a generous pinch of salt. Roast in the oven for 1 hour until the tomatoes have burst and are charred.
Toast the bread and spread with the softened roasted garlic, tear over the burrata between the two slices and spoon the roasted tomatoes and oil on top.
Season with salt, pepper and fresh herbs such as basil, thyme or oregano.
Nutritional Information
(per serve, including toast)
570 cals
45g fat, 50g carbs, 20g protein
Good to know:
You could use goats cheese or ricotta in place of Burrata.
Make a larger batch of the slow roasted tomatoes and garlic and store in an airtight container or jar in the fridge for up to 2 weeks. Ensure the tomatoes and garlic are fully submerged in the oil (they were cooked in) to help preserve them.
