Ingredients:

  • 5 lbs Cherry or Grape Tomatoes
  • 6 large cloves Garlic Cloves (lightly smashed)
  • 1 tsp Dried Oregano (or Thyme)
  • 2 sprigs Fresh Rosemary Sprigs
  • 1 cup High-Quality Extra Virgin Olive Oil
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 8 oz Burrata Cheese (for serving)
  • 1/4 cup Fresh Basil Leaves (for garnish)
  • 4 slices Crusty Sourdough Bread (for serving)

Instructions:

  1. Preheat your oven to 275°F (135°C). Rinse and thoroughly dry the cherry tomatoes. Halve approximately two-thirds of the tomatoes lengthwise, leaving the remaining third whole. Lightly smash the whole peeled garlic cloves using the side of your knife.
  2. Place all the tomatoes and smashed garlic cloves into a shallow baking dish, ensuring they form a single layer. Sprinkle the salt, pepper, dried oregano, and fresh rosemary sprigs evenly over the tomatoes. Carefully pour the Extra Virgin Olive Oil over the tomatoes until they are mostly submerged.
  3. Place the dish in the preheated oven and cook for 60 to 75 minutes. The tomatoes should be deeply wrinkled, beginning to caramelise, and some should be bursting open, thickening the oil. Remove the dish and let the confit cool for 10–15 minutes.
  4. Gently tear the ball of burrata into 3–4 rustic pieces and place it onto a shallow serving plate. Spoon the warm cherry tomato confit, along with plenty of the flavourful infused oil, directly over and around the burrata. Garnish generously with freshly chopped basil and serve immediately with warm, crusty bread for dipping.