Visit the new refrigerated case at our farmstand, pick out some burrata cheese, fresh basil, olive oil, and Sungold cherry tomatoes, and prepare this recipe for burrata with slow-roasted cherry tomatoes and olive oil by Amanda Paa, from www.heartbeetkitchen.com :
2 pints cherry tomatoes
3/4 cup olive oil
3 sprigs fresh thyme
10 fresh basil leaves, torn
3 cloves of garlic, smashed with the side of a knife
1/2 teaspoon salt
8 ounces burrata cheese
Coarse salt and freshly-ground black pepper
Crackers for serving
1. Preheat oven to 225 degrees. Rinse and dry the tomatoes, then spread onto a large baking sheet. Add the thyme, basil and garlic to the pan, then drizzle with 3 tablespoons olive oil and toss with your hands, making sure everything is coated, especially the garlic and herbs to keep them from getting crispy.
2. Sprinkle with salt and pepper, then give a good stir to coat everything. Roast for 2 1/2 hours, stirring a few times throughout, or until tomatoes are blistered and shrunken.
3. Taste one tomato and sprinkle with a little more salt if needed. Remove garlic and herbs, then add the tomatoes to a sterilized jar. Cover completely with olive oil and store in the refrigerator for up to 18 days. The olive oil will harden in the refrigerator. Let it sit out before serving, to return to liquid.
4. To serve with burrata cheese, pull the tomato jar out of the refrigerator and let it and the burrata sit at room temperature, so the cheese will be spreadable and gooey in the center when you break into it.
5. Sprinkle with salt and freshly-ground pepper, then spoon tomatoes and olive oil over the top of the cheese. Sprinkle with ribbons of fresh basil.
Serves 6.
