Burrata Al Pomodoro Recipe

Prepare tomatoes

If using whole cherry tomatoes, halve them. If tomatoes are very ripe and loose-skinned, quarter a few to release juices. Pat dry any very wet tomatoes so sauce doesn't become watery.

Heat 2 tbs extra-virgin olive oil in a large skillet over medium heat until shimmering but not smoking.

Add the sliced garlic and minced shallot to the skillet. Sauté for 1–2 minutes, stirring, until fragrant and the shallot is translucent but not browned.

Stir in 1 tsp tomato paste and cook 30 seconds to deepen the flavor.

Add the halved cherry tomatoes to the pan. Increase heat to medium-high and cook, stirring occasionally, until the tomatoes start breaking down and releasing their juices, about 6–8 minutes.

If using, pour in 30 ml white wine to deglaze the pan. Let it simmer for 1–2 minutes to reduce slightly and concentrate flavor.

Reduce heat to medium-low. Season the sauce with 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes (if using). Stir in the torn basil leaves.

Simmer gently for 4–6 minutes, stirring occasionally, until the sauce is glossy and slightly thickened but still has some tomato pieces — you want a fresh, rustic pomodoro rather than a fully smooth purée. Taste and adjust seasoning.

While the sauce finishes, warm the toasted bread or crostini. If you prefer, rub each warm slice lightly with a cut clove of garlic for extra flavor.

Transfer the warm tomato pomodoro to a shallow serving bowl or spread it directly onto a serving plate, leaving space in the center for the burrata.

Using kitchen shears or a small knife, gently score the top of each burrata once (or leave whole and centrally place). Carefully place the burrata(s) on top of the warm tomato sauce.

Drizzle 1 tbs extra-virgin olive oil over the burrata and sauce. Sprinkle flaky sea salt (about 1 tsp) over the cheese and sauce, then finish with 1/4 tsp freshly ground black pepper and the reserved fresh basil leaves for garnish.

To serve, encourage diners to cut into the burrata so the creamy interior spills over the warm pomodoro. Serve immediately with toasted bread for scooping.