Ensalada caprese con un toque especial

Ingredientes

• 1 cup sungold tomatoes
• 1 ball burrata
• 4 heirloom tomatoes
• 6-8 leaves fresh basil
• 1/2 cup extra virgin olive oil plus more for finishing
• 3 cloves garlic, crushed
• 5 sprigs thyme
• flakey salt
• black pepper

Preparación

1. 1

   --- For the heirloom tomatoes ---

2. 2

   Bring a pot of water to a boil and prepare an ice bath.

3. 3

   Take the heirloom tomatoes and gently score the bottom of each.

4. 4

   Place the tomatoes in the boiling water for 10-15 seconds – don’t go any more than this, as you are not looking to cook the tomato.

5. 5

   Directly transfer into the ice bath and let sit for a few minutes.

6. 6

   Once cool, remove the tomatoes from the ice bath, and begin to peel off the skins on all sides.

7. 7

   Cut the tomatoes into quarters and remove the seeds and pulp (pulp can be reserved for another use).

8. 8

   On a small baking sheet, layer the tomato petals around, make sure they are not touching each other.

9. 9

   Pour the olive oil over the tomatoes (NOTE: They should not be submerged – there should just be a good coating on the bottom like a “shallow fry”).

10. 10

    Place the crushed garlic and thyme sprigs over the top then place in an oven set at 185 degrees for 1.5 – 2 hours or until the tomatoes are firm but jammy.

11. 11

    --- For the sungold tomatoes ---

12. 12

    Bring a pot of water to a boil and prepare an ice bath. Place the sungolds in the boiling water for 10-15 seconds, then transfer immediately into an ice bath.

13. 13

    Take the sungold tomatoes out and remove the skins gently.

14. 14

    --- Method ---

15. 15

    On a large plate, break the burrata up using a spoon in the center.

16. 16

    Surround the burrata with the confit heirloom tomatoes and the peeled sungolds.

17. 17

    Tear the basil leaves and garnish on top.

18. 18

    Season everything with a good drizzle of good extra virgin olive oil, flakey salt, and cracks of black pepper.