Rustic Bruschetta with Marinated Tomatoes and Burrata
5 hours
Prep Time
2 minutes
Cook Time
4
Servings
Tomato bruschetta in the middle of winter? Tuttorosso San Marzano Whole Tomatoes are good enough to eat right out of the can, but a quick salt and sugar cure to concentrate their flavor followed by a soak in warm herb-infused olive oil makes life taste like summer again.
Ingredients
2 (28 ounce) cans Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt 28 oz, drained and juice reserved
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 cup olive oil
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 4 bunch fresh oregano, or sprigs
- 6 fresh basil leaves
- 2 garlic cloves, sliced thin
- 1 (8 ounce) package burrata, or fresh Mozzarella
- 1 tablespoon red wine vinegar
- 6-8 loaf thick slices stale country-style white bread
Instructions
Step one
Position a colander over a large bowl and pour in tomatoes to drain, reserving juices for another use, like bloody mary’s or soup). Transfer drained tomatoes to a cutting board and halve them the long way (top to bottom). Set halved tomatoes in a medium-size bowl and toss with sugar and salt.
Step two
Set a metal cooking rack on top of a sheet pan, and place the halved tomatoes, cut side down, on the rack and let them set for 2-3 hours to dry. Tomatoes will release about ten percent of their liquid as they rest and will appear slightly dry. Transfer prepared tomatoes to a heat-proof casserole dish.
Step three
Gently heat olive oil in a saucepan over medium heat. Meanwhile, lightly pound fennel and coriander seeds in a mortar and pestle (or in a plastic bag) to release aromas, and add to the oil along with the garlic. When garlic begins to bubble gently, remove oil from heat. Let cool for five minutes then add the oregano and basil. Pour over the tomatoes and marinate in oil for 2 hours or overnight before serving. Tomatoes will keep in the refrigerator for up to a week.
Step four
To serve, spoon tomatoes and infused oil over burrata, drizzle with red wine vinegar, and serve with the country bread that has been toasted for a rustic bruschetta appetizer.
Related Recipes
-
Baked Gnocchi in Pomodoro Sauce
Gnocchi in a cream pomodoro sauce, topped with cheese and baked for a comfort dish like no other.
-
Cioppino with Smoked Paprika Aioli
An Italian-American dish is a fish stew made from a combination of seafood including crab, clams, white fish, mussels, scallops and shrimp.
-
Weeknight Italian Gravy Instant Pot or Stove Top
Sometimes you don't have the whole day to make Italian Gravy. That’s where this recipe filled with garlic, olive oil, vegetables and our tomatoes comes in.
Related Blog Items
-
Kitchen Must Haves: Essential Tools for Home Cooks
Find the must-have kitchen essentials every home cook should own. From tools to utensils, our expert guide will help you build the ultimate cooking setup.
-
Father’s Day Dinner Ideas: 30 Flavorful Recipes Dad Will Love
Celebrate Dad with these bold and satisfying Father's Day meals featuring rich sauces, hearty pastas, and savory classics—all made with Tuttorosso Tomatoes.
-
Pantry Organization Ideas: Tips for Maintaining Pantry “Zen”
We’ve compiled some pantry organization ideas to transform your kitchen storage. Maximize space with baskets, jars, and clever DIY hacks, and find everything you need at a glance.