This is an amazing summer dish that I can’t recommend enough, especially now that we’re at the height of tomato season. I originally paired California black figs with this, but now that I’ve tried some more figs, I think that tiger figs might actually have gone better. (I’ve never tried figs before this summer. I’m still learning.) Throw these roasted tomatoes in with burrata, and the end result is goddamn amazing.
- .25 c olive oil
- 2.5 c cherry tomatoes of various types, halved
- 2 T balsamic vinegar
- sea salt and fresh ground pepper to taste
- 12 fresh basil leaves, torn
- dash of thyme (fresh if you have it, dried if you don’t)
- 3 cloves minced garlic
- pinch red pepper flakes
- dried Greek oregano to taste
- fresh figs, halved, to taste
- 2-3 balls burrata
- slices of sourdough, roasted garlic, or crusty bread of choice
- olive oil and garlic clove for the toast
Preheat your oven to 225, and half your cherry tomatoes. drizzling with olive oil, sea salt, and fresh ground pepper. Slow roast the tomatoes for three hours, until they’re nice and wrinkly and juicy. Then, mix together the olive oil, balsamic vinegar, sea salt and pepper, basil, thyme, garlic, red pepper flakes, and greek oregano. Add in your tomatoes, toss to coat, and marinate for 2-4 hours at room temperature, or just toss them in the fridge to absorb the flavors.
When you’re ready to eat them, take your slices of bread, rub them in olive oil and a halved garlic clove. Hold your toast over an open flame, or in a grill pan, and heat until it’s lightly charred on each side, about 2-3 minutes a side.
Slice your figs, layer them in a bowl with the burrata ball, layer the cherry tomatoes on top, and have a piece of toast on the side to dip into all the various juices, and enjoy the resulting amazingness!