Tomato Garlic Confit with Burrata
Whole tomatoes, garlic and shallots slow-roasted in olive oil, over burrata.
Ingredients
- 2–2½ lb, stemmed and dry Cherry, grape or pear tomatoes
- 1–2 heads, cut in half horizontally Garlic
- 2–3, peeled and quartered Shallots
- 1–2 cups, to cover ⅓–½ of the tomatoes Extra virgin olive oil
- zest of 1 lemon Lemon zest
- freshly ground Black pepper
- a pinch Red chili flakes (optional)
- several sprigs, plus more to serve Rosemary
- several sprigs, plus more to serve Thyme
- to taste Salt
- 2 balls Burrata
- 1–2 tbsp Fogato aged balsamic glaze
Steps
- Heat the oven to 275°F with a rack in the middle.
- Lay the tomatoes in a single layer in one or two baking dishes, nestling the garlic halves cut side up and the shallots between them.
- Scatter the lemon zest, black pepper and chili flakes over, then the rosemary and thyme sprigs.
- Pour in enough olive oil to come a third to halfway up the tomatoes, and press the herbs down into the oil.
- Roast uncovered.
- Turn the dishes around, stir gently, flip the garlic if it's browning fast, and turn the oven up to 300°F.
- Roast until the tomatoes, garlic and shallots are all tender.
- Cool, discard the dried herbs, and season with salt.
- Spoon over torn burrata with some of the oil and fresh thyme and rosemary. Squeeze the garlic out of its skins, or let everyone do it themselves. Finish with a drizzle of Fogato aged balsamic glaze.
Best at room temperature or slightly warm. Food safety: garlic and shallots in oil can grow botulism, so keep it in a sealed jar in the fridge and eat it within 4 days (the original recipe says 3 weeks; that's longer than food-safety guidance allows). Adapted from Mangia with Michele.
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