Honey roasted tomatoes with burrata and pistachios
by Tavolino
A quick, Mediterranean oven dish featuring aromatically roasted tomatoes, refined with creamy burrata and crunchy pistachios.
Ingredients
- Beefsteak tomatoes 500 g
- Cherry tomatoes 250 g
- liquid honey 1 tbsp
- balsamic vinegar 2 tbsp
- olive oil 1 tbsp
- salt 1 pinch
- burrata 125 g
- mint 1 handful
- pistachios 40 g
Preparation
- 1
Preheat the oven to 200 °C top/bottom heat (or 180 °C fan oven).
- 2
Wash 500 g beefsteak tomatoes and 250 g cherry tomatoes and halve them crosswise.
- 3
Place the tomatoes in a baking dish with the cut side facing up.
- 4
Mix 1 tbsp honey, 2 tbsp balsamic vinegar, 1 tbsp olive oil, and 1 pinch of salt in a small bowl.
- 5
Brush the cut surfaces of the tomatoes with the honey-vinegar mixture.
- 6
Bake the tomatoes in the preheated oven for 20 minutes.
- 7
Meanwhile, wash 1 handful of mint, shake dry, pluck the leaves, and cut into strips.
- 8
Roughly chop 40 g pistachios.
- 9
Tear the 125 g burrata into rough pieces.
- 10
Remove the baking dish from the oven and garnish the tomatoes with burrata, mint, and pistachios.