Tomato & Fresh Burrata Recipe

Prepare tomatoes

Bring a pot of water to a boil. Score a shallow X at the bottom of each tomato. Prepare an ice bath (bowl with ice and water).

Blanch tomatoes for 20–30 seconds until skins begin to split, then transfer to the ice bath. Peel skins, halve tomatoes horizontally, and gently scoop out seeds if desired to reduce liquid. Set aside.

In a small saucepan combine water, white wine (if using), white wine vinegar, sugar, kosher salt, smashed garlic and basil sprigs. Bring to a gentle simmer over medium heat, then reduce heat to low.

Add the peeled, halved tomatoes to the simmering poaching liquid. Poach gently for 4–6 minutes just to warm through and infuse flavor — tomatoes should remain intact but softened. Remove with a slotted spoon and let drain on a rack or paper towel.

In a small saucepan combine balsamic vinegar and brown sugar (or honey). Bring to a simmer over medium heat and reduce until slightly thickened and syrupy, about 8–12 minutes depending on heat. It should coat the back of a spoon. Remove from heat and let cool; it will thicken further as it cools.

In a small food processor or blender combine basil leaves, grated Parmesan, pine nuts, garlic clove, lemon juice and salt. Pulse while streaming in the 1/4 cup olive oil until a slightly coarse, bright green pesto forms. Taste and adjust salt or lemon as needed. If too thick, thin with up to 1–2 tbs more olive oil or a splash of water.

Toss baby arugula with 1 tablespoon extra-virgin olive oil and 1/4 teaspoon sea salt and a pinch of pepper in a bowl. Arrange on a serving platter or individual plates as a bed.

Place poached tomato halves on top of the arugula, cut-side up, spacing them evenly.

Break the burrata into 2–3 pieces (or leave whole if preferred) and place centrally among the tomatoes so the creamy interior can be torn and mixed with the tomatoes and greens.

Drizzle the balsamic glaze over tomatoes and burrata in a thin, even stream. Spoon small dollops (about 1/2 tsp each) of pesto around the plate or lightly swirl the pesto on top of burrata and tomatoes for flavor and color.

Finish with a final drizzle of the remaining 2 tablespoons extra-virgin olive oil, a grind of black pepper, the toasted pine nuts, microgreens or basil leaves, and a light sprinkle of coarse sea salt to taste.

Serve immediately so burrata remains creamy and tomatoes retain slight warmth from poaching.