This is just something I thought of because my daughter and I have been having a tomato salad or caprese every evening, lately. I think it’s a lovely idea for a twist on the usual, and makes a stunning presentation. Burrata filled tomatoes need to be served with salt and a really good quality extra virgin olive oil on the side because once the tomatoes have been cut, they’re much easier to season and add a drizzle of the oil.
I have a special coring tool, but you can easily use a sharp knife to core the center of the tomatoes.
Burrata Filled Tomatoes
6 medium sized, round, organic tomatoes
1 lb tub of burrata cheese (in LA, I highly recommend Gioia)
sea salt, Kosher or Maldon salt (any good quality salt)
good quality extra virgin olive oil (I used Arianna brand)*
Using really good quality ingredients will ensure that each bite will give you the same fabulous flavor that I tasted when I made these tomatoes, otherwise you’ll surely be disappointed.
Core out the center of the tomatoes.
Next, add a leaf or a few leaves of fresh basil to top the creation.
Disclaimer: I received a bottle of Arianna Trading Company Extra Virgin Olive Oil to sample, however all opinions are my own. (Seriously, I wouldn’t have posted any of this if it wasn’t excellent olive oil!)