Roasted Diced Tomatoes, Garlic Confit, and Burrata
20 minutes
Prep Time
1 hour
10 minutes Cook Time
10 minutes Cook Time
4
Servings
This Roasted Diced Tomatoes, Garlic Confit, and Burrata Appetizer is packed with vibrant flavors, perfect for sharing. Featuring Tuttorosso Diced Tomatoes, the creamy burrata and tangy roasted tomatoes pair wonderfully with crunchy garlic crostini for an irresistible dipping experience. @vessys_gourmet_kitchen @thefeedfeed
Ingredients
- 2 garlic bulbs
- 1/2 cup olive oil
- 1 teaspoon kosher salt, divided
- 3 sprigs fresh thyme
- 1 (28 ounce) can Tuttorosso® Diced Tomatoes
- 2 burrata balls, (4 ounces)
- freshly ground black pepper, to taste
- basil leaves, chiffonade, for garnish
- crostini, rubbed with garlic, for serving
Instructions
Step one
Preheat oven to 350°F.
Step two
Peel all the garlic cloves and add them to a small pot or ramekin with olive oil, 1/2 teaspoon of salt, and thyme sprigs. Cover and roast for about 50 minutes until the garlic is soft and fragrant. Remove from oven and set aside.
Step three
Increase the oven temperature to 450°F.
Step four
Lightly drain the Tuttorosso Diced Tomatoes and transfer them to a skillet. Pour half of the garlic confit (including some of the garlic oil) over the tomatoes, reserving the rest of the garlic oil for future recipes. Season with 1/2 teaspoon salt and pepper to taste. Roast for 15-20 minutes until the tomatoes are nicely caramelized.
Step five
Once roasted, top the tomatoes with fresh burrata, black pepper and basil chiffonade. Serve with garlic-rubbed crostini and enjoy!
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