Confit Tomatoes with Pasta Salad and Burrata
Serves 4 – 6
Makes 30 confit tomatoes
30 plum tomatoes
1 cup Italissima extra virgin olive oil
8 cloves garlic
1 teaspoon salt
1/2 teaspoon cracked black pepper
Pasta Salad with Burrata:
3 tablespoons Italissima extra virgin olive oil
2 tablespoons Italissima balsamic vinegar
2 teaspoon Dijon mustard
1 teaspoon light brown sugar
1/4 teaspoon cracked black pepper
1/2 lb. cooked Preferisco linguine
1/2 head thinly sliced romaine
1 ball burrata
Confit Tomatoes: Preheat oven to 200˚F.
Pour 1/2 cup oil into a 9”x12” baking dish and add tomatoes and garlic. Sprinkle with salt and pepper and place in the oven.
Cook tomatoes for 1 1/2 to 2 hours or until tomatoes begin to soften and collapse, but still hold their shape.
Remove from oven and set aside for about 30 minutes, allowing tomatoes to cool.
Pasta Salad: Muddle 2 garlic cloves, from the confit mixture, into a large mixing bowl. Pour oil, vinegar, mustard, and sugar over the muddled garlic and whisk together. Add the linguine, romaine and and toss together. Transfer mixture to a serving platter and top with burrata and 1/2 of the tomatoes.
Season with salt and pepper and serve.
**To store extra tomatoes confit:
-Remove tomatoes from the vine, if using.
-Transfer remaining tomatoes and garlic into a jar and pour oil used to confit over the mixture. Tightly seal and store in the refrigerator for up to 2 weeks.
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