Fresh Tomato Stew and Burrata

Fresh Tomato Stew and Burrata
Staff Writer
Fresh Tomato Stew and Burrata
Miel Brasserie

Fresh Tomato Stew and Burrata

OK, full disclosure: I did not come up with this recipe all on my own. It's the creation of the talented chef Didier Mantarou, and I had the privilege of trying it first-hand at his restaurant Miel Brassiere in Boston. I thought of this recipe when I went to develop one with olive oil because it's the exact kind of recipe where the role of olive oil, and the quality of it, is important to the dish. You'll see that this is so much more than a tomato and mozzarella dish (the burrata could've told you that), and it's incredibly easy to prepare.

Click here to see Why You Should Cook with Olive Oil.

8
Servings
80
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup yellow cherry tomatoes, peeled
  • 2 Cups red cherry tomatoes, peeled
  • 2 Tablespoons plus 1/4 cup extra-virgin olive oil
  • Kosher salt and black pepper, to taste
  • Basil, to taste, plus more for garnish
  • 1/4 Cup pesto, either homemade or store-bought
  • 1/2 bottle red wine
  • 4 pieces burrata

Directions

In a medium-sized sauté pan, combine the yellow cherry tomatoes, 1 cup of the red cherry tomatoes, and 2 tablespoons of the oil. Place over low heat. Season with salt and pepper, to taste, and cook until the cherry tomatoes are soft, for 1-2 minutes. Remove the tomato mixture from the pan and add the remaining oil and red cherry tomatoes. Sauté lightly with a little bit of basil. Cook until the tomatoes become very soft, for 5-10 minutes, then add to a blender to purée until smooth. 

In a small saucepan, reduce the red wine over high heat until it has a rich, thick consistency, about 15 minutes. To assemble the dish, pour the tomato purée into the bottom of a bowl. Place 1/2 of a burrata piece on the purée, drizzle with the red-wine reduction, add a dash of pesto, and garnish with fresh basil.

Nutritional Facts

Total Fat
5g
7%
Sugar
4g
4%
Saturated Fat
1g
4%
Carbohydrate, by difference
7g
5%
Protein
1g
2%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
9mg
1%
Fiber, total dietary
1g
4%
Folate, total
14µg
4%
Magnesium, Mg
1mg
0%
Phosphorus, P
21mg
3%
Selenium, Se
1µg
2%
Sodium, Na
35mg
2%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.