Dena Moran

We first wrote about this Burrata Surprise in a warm tomato bath as a FLASH RECIPE last summer and have been happily enjoying it this year since the first tomatoes ripened.

Burrata is exquisite with a thin outside layer of mozzarella surrounding a pouch of rich cream tied off fetchingly with a topknot. Cut into the Burrata and the center spills out invitingly.

Burrata in a tomato bath? Perfect. 

Serves 2 ecstatic diners


Burrata 1 or 2
2 Tablespoons La Castellina Extra Virgin Olive Oil
1/2 chopped red onion
1 chopped garlic clove
1 large or 2 medium chopped red tomato(es)
1 medium tomato and 12 cherry tomatoes
Salt and Pepper

Bring Burrata to room temperature.
Heat 2 tabelspoons Extra Virgin Olive Oil (I used La Castellina) in small soup pot add 1/2 chopped red onion, 1 chopped garlic clove, and a pinch of salt and saute on low heat until onions soften.

Add 1 large or 2 medium chopped red tomato(es) continue sauteeing until soft and juices begin to be released. Puree in mini-chopper/blender and return to pan.

Add the equivalent of 1 medium tomato and 12 cherry tomatoes (I used Yellow Taxi and Sun Gold) which you have coursely chopped along with salt, pepper and chopped basil. Cook about 5 minutes on low/medium heat until the tomatoes start to soften.

Add room temperature Burrata (we added 1 and shared the dish but you can add 2). Cover
and cook on very low heat for 2-3 minutes until Burrata is warm to the touch.                 


Gently transfer Burrata to bowls, add tomato mixture, chopped   basil, fresh pepper and sliced bread for scooping. Drizzle with La Castellina Olive Oil.

These ingredients can be found at Olde Hudson