Fresh Tomato Stew and Burrata

Staff Writer
Fresh Tomato Stew and Burrata
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
268
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.

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.

Nutritional Facts

Total Fat
22g
34%
Sugar
2g
N/A
Saturated Fat
5g
24%
Cholesterol
14mg
5%
Protein
5g
11%
Carbs
5g
2%
Vitamin A
110µg
12%
Vitamin B12
0.3µg
5.7%
Vitamin B6
0.1mg
6.1%
Vitamin C
13mg
21%
Vitamin E
3mg
15%
Vitamin K
97µg
100%
Calcium
136mg
14%
Fiber
1g
5%
Folate (food)
26µg
N/A
Folate equivalent (total)
26µg
6%
Iron
1mg
7%
Magnesium
35mg
9%
Monounsaturated
13g
N/A
Niacin (B3)
0.8mg
3.9%
Phosphorus
113mg
16%
Polyunsaturated
3g
N/A
Potassium
305mg
9%
Sodium
339mg
14%
Zinc
1mg
6.5%

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