Burrata Recipe

Prepare the tomatoes: Bring a medium pot of water to a boil. Score a small X on the bottom of each plum tomato. Blanch tomatoes in boiling water for 20–30 seconds until the skins begin to separate, then transfer to an ice bath. Once cool, peel, core, and roughly chop the tomatoes. Reserve any juices.

Heat 2 tablespoons EVOO in a medium sauté pan over medium heat. Add the minced shallot and cook 2–3 minutes until softened and translucent but not browned.

Add the minced garlic and red pepper flakes to the pan; cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Add the chopped tomatoes and any reserved juices to the pan. Stir, bring to a gentle simmer, and reduce heat to maintain a low simmer.

Season with sugar, kosher salt, and freshly ground black pepper. Simmer, stirring occasionally, for 12–15 minutes until the sauce thickens slightly but remains bright and slightly chunky.

Turn off the heat and stir in the torn fresh basil leaves. Taste and adjust seasoning. Keep warm at low heat or cover and set aside (can be made up to 2 hours ahead).

Warm method (quick infusion): In a small saucepan over the lowest heat, combine 1/2 cup extra-virgin olive oil and the packed basil leaves. Warm gently for 3–5 minutes—do not allow the oil to simmer or the basil to brown—to release the herb aroma.

Remove from heat and let the oil sit 10 minutes to continue infusing. Stir in the lemon zest and fine sea salt.

Strain the oil through a fine-mesh sieve or cheesecloth into a small bowl or jar to remove solids, pressing gently to extract oil. Alternatively, for a more intensely green oil, blend the basil and oil in a blender until smooth and strain. Reserve 2–3 tablespoons for drizzling and keep remaining oil for another use.

Prepare burrata: Remove burrata from refrigerator 15–20 minutes before serving so it comes closer to room temperature (this enhances creaminess).

Plate the arugula in the center of a large serving plate or individual plates. If serving with bread, arrange toasted crostini alongside.

Spoon a generous 3/4 to 1 cup of warm plum tomato sauce onto the plate, creating a bed for the burrata. Place one burrata ball on top of the sauce (for two servings, place one burrata per plate). If using two burrata on a shared platter, space them evenly.

Tear the burrata open just before serving to let the creamy center spill over the sauce and arugula.

Drizzle 1–2 tablespoons of the basil-infused EVOO over the burrata and arugula, and a little around the sauce for brightness.

Finish with a light sprinkle of flaky sea salt and a crack of freshly ground black pepper. Scatter a few extra torn basil leaves on top if desired.

Serve immediately with toasted crusty bread or crostini to scoop up sauce and creamy burrata.