Oven Roasted Tomatoes with Burrata - Simple Summer Recipe

Summer is here and local tomatoes are hitting the farmers markets, so I wanted to share one of my favourite seasonal recipes. I was forced to recreate this recipe at home, because the local restaurant I usually get it at sadly closed this spring. I'm so happy with how it turned out. I always think it's a good sign when you need to make a new recipe twice in one weekend. That's exactly what I did with this one.

If you're anything like me you won't be able to get enough of these soft, warm roasted tomatoes drizzled with olive oil, balsamic, sea salt, fresh chopped basil and a generous helping of burrata. Add in some grilled bread and you really can't go wrong.  

This recipe includes only 7 ingredients, 6 of which we typically have on hand ...not the buratta ;) It takes about 20 mins to make from start to finish, and tastes like pure summer, so that makes it pretty perfect in my books. 

INGREDIENTS: 1 quart of grape or cherry tomatoes, a few basil leaves, olive oil, sea salt, balsamic vinegar, 1 pkg of burrata cheese, baguette. 

DIRECTIONS:

1. Wash tomatoes & basil

2. Toss tomatoes with olive oil and sea salt and place on parchment lined baking sheet. Bake at 400 for 15-20 minutes

3. Brush baguette with olive oil and grill in a grill pan over medium high heat while tomatoes roast.

4. Once tomatoes are done, remove from oven, let cool for a few minutes, and then transfer to plate.

5. Add generous helping of buratta, and drizzle with balsamic, olive oil, sea salt and fresh chopped basil. Serve with grilled bread.

This recipe is going to be in heavy rotation around here this summer. I can't wait until we can make it with our own homegrown tomatoes. 

Care  

Garlic Scape Basil Pesto

It's Garlic Scape season, so I thought I would share a yummy scape recipe with all of you. It's our first year with homegrown scapes, so after harvesting them, I busily researched all of the great things you can make with these delicious garlic greens. I decided to make pesto, so that the scapes could be preserved and savoured later in the year when they're long gone. 

Although I found several versions of garlic scape pesto online, none were exactly what I wanted, so I combined a few to create this recipe. It's hands down one of the most delicious things I've ever made. I'm extra proud since we grew the scapes & basil ourselves. If you have some scapes lying around in your garden, or find some at you local farmers market I highly recommend making this. You won't regret it! Best part, it uses 7 simple ingredients and takes only minutes to mix up. 

*Note: Freeze your pesto in an ice cube tray and then pop out cubes and store in an airtight freezer safe container or freezer bag. Ideal for single use on sandwiches, salads or pasta. 

Ingredients:

• 1 cup fresh clean basil leaves
• 10 garlic scapes, cleaned, bud removed, and cut into 1" pieces
• 1/4 tsp sea salt
• 1/2 of a lemon juiced
• 1/2 cup olive oil
• 1/2 cup pine nuts
• 1 cup freshly grated parmesan

Instructions:

1. Add basil, garlic scapes & salt to food processor and blend until almost smooth, scrape down sides with spatula.
2. Add lemon juice, olive oil, pine nuts & parmesan and blend until smooth scraping sides with spatula.
3. Pour pesto into ice cube trays, freezer bags or mason jars and freeze for several months, or keep pesto in the fridge if you plan to use it within a week or so. The flavours will meld together and mellow over time when frozen. 

Excellent on pastas, sandwiches, or salads. Enjoy!

- Care