RECIPE | Late Harvest Roasted Tomatoes & Pea Shoots with Burrata.

Believe it or not, up until a month ago, our friend with an organic apple farm was still harvesting his cherry/grape/heirloom tomatoes. I decided to take them, roast them up, just to pull all of that sweet goodness out of them, toss them with some pea shoots, and have a burrata party! And with the newly opened Bosa’s on Victoria Drive…. open 7 days a week (!)… you can too!

This meal and/or appetizer, paired with a red Sangiovese, or a white Vermentino just screams “come over for dinner, and eat my delicious food”, or “throw on some sweatpants, Netflix n’ chill”. Take your pick, but both sound fantastic to me.

Happy Monday!

 

Late Harvest Roasted Tomatoes & Pea Shoots with Burrata.

Serves 2  (because who wants to share burrata with more than one person??)

Ingredients

  • 1 ball of burrata, washed & dried, seasoned with fleur de sel & good quality EVOO
  • 1 1/2 pints grape tomatoes
  • 1/4 cup good quality extra virgin olive oil
  • A hearty pinch of coarse salt & freshly cracked black pepper
  • 2 cloves garlic, whole
  • 2 handfuls pea shoots
  • 2 Tbsp fresh basil, chiffonade
  • Fleur de sel, for serving
  • Baguette, for serving

Method

Preheat oven to 425F. 

Toss tomatoes with EVOO, coarse salt and freshly cracked black pepper. Throw in the whole garlic cloves. Turn out the tomatoes onto a parchment lined baking sheet. Roast in the oven for 15 minutes. Shake them up, and return to the oven for another 10 minutes or so. You want them to be blistered, but not burnt. 

Add the pea shoots and basil to the tomatoes, and gently toss together – so as to not mash/squish the tomatoes too much. Remove the garlic cloves – or keep them in – it’s a lovely surprise to have the sweet roasted garlic burst. 

Place burrata on a serving plate, add the cooled (but not cold) roasted tomatoes on top, and sprinkle a little more fleur de sel and good quality EVOO on top. Serve with a baguette and a side of fleur de sel. 

Buon appetito! 

We’ve recently started making Saturday a good quality bottle of wine, delicious food, and catching up on conversation from the week kind of night. This was the instigator appetizer. Burrata is something of unimaginable beauty. And the perfect vessel for throwing your own creative flare into the mix. With the ease of sourcing burrata in Vancouver these days, this will likely not be the only recipe I’ll share with you. 

 

 

 

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *