Tomato lovers, this is for you: ripe tomatoes, creamy Burrata, and fresh basil, topped with a tomato conserva and balsamic vinaigrette. The vinaigrette is also delicious over grilled fish, eggplant, or zucchini. If you can’t find Burrata, substitute sliced fresh mozzarella.
– ¼ cup Tomato Conserva (recipe below), finely chopped.
– ¼ cup extra-virgin olive oil.
– 1 tsp. red-wine vinegar.
– Kosher salt and freshly ground.
– black pepper.
– 1¼ lb. large ripe tomatoes, preferably.
– heirloom, cored and sliced.
– ½ inch thick.
– 8 oz. Burrata (1 large or 2 small.
– balls), quartered or halved to yield 4 pieces.
– 16 to 20 small whole fresh basil leaves.
– Flaky sea salt, such as Maldon, for serving.
– TOMATO CONSERVA.
– 4 lb. ripe, meaty tomatoes, such as beefsteak or plum, cored and sliced crosswise ½ inch thick.
– 2 medium cloves garlic, smashed and peeled.
– ½ cup extra-virgin olive oil.
– Kosher salt and freshly ground black pepper.
Step 2: TOMATO CONSERVA: Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Divide the tomatoes and garlic between two large rimmed baking sheets. Drizzle the oil over the tomatoes and season with 1 tsp. salt and several grinds of pepper. Gently toss the tomatoes to evenly coat with the oil and then spread in a single layer. Put the sheets in the oven and lower the heat to 225°F. Slowly roast, switching the positions of the sheets halfway through, until the tomatoes look like juicy sun-dried tomatoes, wrinkly and slightly browned in spots, 5 to 6 hours. let the tomatoes cool for at least 10 minutes before serving or using. (The conserva can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months.)