Burrata Recipe

Prepare aromatics

Heat a medium sauté pan over medium heat. Add 2 tbsp extra-virgin olive oil. When the oil shimmers, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and starting to soften, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant — do not let it brown.

Build the sauce

Stir in 1 tbsp tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes (or the canned whole tomatoes broken up with your spoon). Bring the mixture to a gentle simmer.

Simmer and season

Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp sugar if the tomatoes are very acidic. Add 1/4 tsp red pepper flakes if using. Taste and adjust seasoning.

Finish with basil

Remove the sauce from heat and stir in the torn basil leaves. Let the sauce rest 5 minutes so flavors meld. If you prefer a smoother sauce, pulse briefly with an immersion blender to desired texture, leaving some chunks for rustic character.

Warm the sauce

Reheat the sauce gently over low heat until warm but not boiling if it has cooled.

Prepare bread

Toast or grill the crusty bread or crostini slices until golden and crisp. Optionally rub each slice with a cut clove of raw garlic for extra flavor.

Plate burrata

Place the warm tomato sauce in the center of a shallow serving bowl or on a platter, spreading it into a shallow bed. Gently place 2 burrata balls on top of the sauce.

Finish and serve

Drizzle 1 tbsp extra-virgin olive oil over the burrata and sauce. Tear the remaining basil leaves and scatter over the dish. Season burrata with a few pinches of flaky sea salt and 1/4 tsp freshly ground black pepper. Serve immediately with the toasted bread for scooping and dipping.