Burrata Rosso Recipe

Prepare tomatoes

If using whole fresh tomatoes: score a shallow X on the bottom of each tomato, blanch in boiling water 20–30 seconds until skins begin to split, then transfer to an ice bath. Peel, core, and roughly chop tomatoes. If using canned whole peeled tomatoes, drain slightly and crush by hand or with a spoon, keeping some texture.

Heat 2 tbs extra-virgin olive oil in a wide sauté pan over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is translucent and soft, 6–8 minutes.

Add the minced garlic and tomato paste; cook 1 minute more, stirring, until fragrant and the paste darkens slightly.

Increase heat to medium-high and add the chopped/crushed tomatoes and red wine (if using). Stir to combine, scraping any browned bits from the pan. Bring to a gentle simmer.

Add the torn basil, dried oregano, salt, black pepper, and sugar (if using). Reduce heat to maintain a low simmer and cook, uncovered, stirring occasionally, until sauce thickens and deepens in flavor, 25–30 minutes. Taste and adjust seasoning.

If you prefer a very smooth sauce, use an immersion blender for a few pulses to reach the desired consistency; otherwise leave slightly chunky for texture. Keep warm over the lowest heat while you prepare the rest.

While the ragù is finishing, toast the sourdough or ciabatta slices until golden and crisp. Rub each toasted slice lightly with a cut clove of garlic (optional) for added aroma.

Place the warm tomato ragù in a shallow serving bowl or on a wide platter, spreading it to form a bed for the burrata.

Gently pat the burrata dry with paper towels. Using a sharp knife, make a shallow cross or slit across the top of each burrata just before serving so the creamy interior can spill out.

Nestle the burrata pieces onto the warm ragù. Drizzle the 2 tbs good-quality extra-virgin olive oil over the burrata and sauce.

Season with flaky sea salt and cracked black pepper to taste. Scatter the reserved fresh basil leaves over the burrata and sauce for fragrance and color.

Finish with an optional light drizzle of aged balsamic if desired. Serve immediately with the toasted bread for scooping.