It wouldn’t be summer without a new tomato recipe. Roasting tomatoes are my favourite way to use up my glut of market gems and here I am taking all the flavours from last year’s tomato recipe and roasting them all together on a low heat for maximum deliciousness. This cooking method also works if you break the rules and buy tomatoes in the colder months.
I am showing them here with a torn open burrata, but I literally use them on everything all summer long. They are an excellent addition to a delicate green salad, as part of a grazing/sharing board, in a sandwich, as a relish alongside grilled protein, or simply on top of some fresh cheese on a cracker or crostini.
This cooking method also works if you break the rules and buy tomatoes in the colder months – it’s a great way to enhance their duller winter flavour.
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500g cherry vine tomatoes or any small combination of choice
1 clove of garlic thinly sliced
2-3 tbsp olive oil (you want to be a little generous here as it creates the dressing)
1 tbsp capers, drained
6-8 anchovy fillets (I usually use a whole tin)
1 tsp Malden salt
1 tsp Aleppo pepper or 1/2 tsp chili flakes or 1/2 red chili thinly sliced
4-6 sprigs of thyme or 1 sprig marjoram (or both)
To Serve:
1 large ball burrata
zest of 1 lemon
basil (optional)
Preheat oven to 160C.
Slice the tomatoes in half and lay cut side up on a shallow sided baking tray
Thinly slice the garlic clove and sprinkle over the cut tomatoes. Sprinkle over the capers and anchovies and season well with salt and Aleppo or other chili of choice. Add the herbs and drizzle with olive oil (or garlic oil if you have any to hand) making sure the bottom of the tray is kissed with the oil (this creates the dressing).
Cook for 1 – 1.5 hours depending on the size of the tomatoes until they are slightly shrivelled and bronzed around the edges.
I like to serve these with a creamy burrata and a crusty baguette. Bring the burrata to room temperature. Drain and place in the centre of a serving plate. Rip open the ball through the middle so the soft centre begins to ooze out, grate some lemon zest over the top and spoon the cooled tomatoes and their oil over the oozing cheese. Garnish this with a little more lemon zest and sprinkle with some basil if you feel like it.
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oven roasted tomatoes the best oven roasted tomatoes in fact and today I am draping them and drizzling them over some baratha which is creamy and open and basically my alternative lab feta base for the summer first rule of tomato club is a serrated knife always so it doesn’t pull the skin of the tomatoes as you slice them i’ve been making oven roasted tomatoes for years and for a long time I would fidiously lay them out you know sometimes in an ombre fashion and then when it came to dress them and I had to mix them all up I’d completely ruin it so in my older age now I seem to be a lot more relaxed about the laying them on the tray cuz I know they’re going to have a little before we actually go in i also really like to cut them through the middle just get a prettier outcome you know it’s all about the looks tomatoes lovingly arranged on my dish and now we’re just going to dress them i’m going to add a clove of sliced garlic if you have comfy garlic feel free to use it here but because we’re cooking these at a low oven the garlic will not burn and it’s a great way to use you just want to very thinly slice it so it just gets the mellow flavor as it all cooks together i’m going to add margarm if you have it use it it’s a very potent herb a little bit like oregano or oregano which country am I in anyway um and it you don’t want to use too much it can be slightly overpowering and flowery but it works so beautifully with the tomatoes so I’m going to add a couple of sprigs of margarm and then some thyme this is lemon thyme which I’m actually not going to bother dessing i’ll pull them out afterwards only cuz I’m lazy um and you can easily lift them out when you’re done i’ve been making oven roasted tomatoes for as long as I can remember because I am one of those overexcited shoppers at the market and had a leftover by the way this is Aleppo pepper you can use a little chili or you can use a sliced chili anyway I like to oven roast my glut it keeps in the fridge sometimes I pack them in oil but then last year I made a tomato salad with a hot dressing which had capers and anchovies and chilies and garlic that cooked together and you poured the hot dressing oil over the tomatoes and it was amazing and then I thought why don’t I just add those dressing ingredients to my oven roasted tomatoes so now we have an absolute tomato party so let’s keep seasoning salt obviously but not as much salt as you maybe always see me use just a little bit because we have the anchovies which are packed with salt and I know that all of you out there who are going to say you don’t like anchovies honestly I’ve served them to people who hate anchovies claim they hate anchovies and they don’t even know they’re here because they melt in and what you’ve got is this fantastic salty umami flavor going on so I’m literally going to just separate them out and I’m we’re going to stir this all together with a gug of oil in a minute so this is not the po moment to make it pretty we’re just separating them out so that they can be evenly dispersed through and then we’re going to add the garlic and finally some capers got just enough in the bottom of this jar which it makes it even better because then I get to use up something else in my fridge which is always love to do when nothing has gone to waste look there’s two more in here let me grab these okay capers that I think is all we’re doing so just going to get a quick cloth now this is where the olive oil comes in again if you have garlic oil feel free to use that i know this looks like loads it’s not that much cuz it’s pouring quite slowly but really I want the bottom of the tray to be covered with the oil the tomatoes will release some juice as they cook but the point of this is whether you have them with some baratha like we’re going to do in a minute or whether you use I often make these and just have a lovely bunch of summer salad greens all those lovely soft leaves like the butter lettucees and the just gorgeous summer leaves i will literally just chuck this tray of tomatoes with all the oil and some lemon and we’re done that’s it it’s all the dressing so you want the oil to be here because it’s the dressing as well as the flavor so we just want to make sure the anchovies are dispersed both above and under the tomatoes and the most important thing for beauty purposes only is that you make sure your halves are majority cut side up because you want those bits to really burnish you want the top bit the top side to kind of shrivel and caramelize around the edge as it as it will do in the heat like the rest of us shriveled and caramelized okay here we go let’s pop them in 160° for an hour between an hour an hour and a half depending on the fan speed of your oven or if you have a fan at all takes a bit longer without and see you in a bit here they are these absolute golden beauties slightly burnished the anchovies are mostly melted in actually just going to quickly remove those time sprigs i don’t know is this a starter is this a main course is this a side is this what you have with the drink is this lunch doesn’t matter what it is it’s really delicious so today for simple simplicity purposes I’m going to I’ve got they’re called buratini i’ve never seen them before they’re like mini baratas how cute are they i’m literally going to open them up like that and let all of that creamy Oh my god look delicious inside open out and this is going to be the base of my plate this is like the lab alternative just because this is quite rich I’m going to add some lemon zest it will just lift all of this now we’re going to dress the plate so just going to shower the tomatoes all of this goodness is going to just be mixed in with the bara and this is almost like a just a cooked tomato salad i mean I often add these to a regular tomato salad but to be honest I would much rather have these and a little drizzle of the oil because who doesn’t want to lap this up with their baguette in a minute and I’m going to garnish in my very unsty way with a little basil because I think someone might want a sprig or two with their tomatoes and I’m going to add a little bit more zest on top oven roasted tomatoes with a little baratha got some lovely crispy baguette there so I’m going to just take a little corner of my bara i could do this all just with my bread i can’t show you how to delicately eat it my god this is so good it’s like you’ve died and gone to heaven tomato heaven