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Confit Tomatoes and Burrata over Farinata

confit tomatoes and burrata over farinata

This dish takes a long time to cook, but it’s actually quite simple for such a striking and tasty dish. 

Farinata is an Italian flatbread made from chickpea flour. If you’re having a hard time sourcing the flour, you could just use naan or slices of toasted Italian white bread instead. 

The juices of the confit tomatoes, burrata, and chili-basil sauce intermingle on the bottom of the plate and the bread acts like a sponge to soak it all up. Delicious! 

Serve this on its own, or with salad, or roasted vegetables. I served it with pan-roasted baby zucchini. 

  • Prep Time30 min
  • Cook Time4 hr 30 min
  • Total Time5 hr
  • Yield2 large servings with extra farinata

Ingredients

For the Confit Tomatoes

  • 6 tomatoes, stemmed and quartered (use different coloured tomatoes for visual effect)
  • 1/2 cup (125ml) extra virgin olive oil
  • Pinch of kosher salt

For the Farinata

  • 2 cups (184g) chickpea flour (aka besan or gram)
  • 3 cups (750ml) cold water
  • 1 teaspoon (3g) kosher salt
  • Black pepper
  • 1 teaspoon (2g) dried Italian herb blend and/or dried rosemary leaves
  • 1/4 cup (60ml) olive oil

Putting it all together

  • 1 tablespoon Calabrian chilies in oil, chopped (or bomba chili paste, or any other chilies you have on hand)
  • 2 cloves garlic, chopped
  • 1/4 cup (small handful) fresh basil leaves, chopped + more for garnish
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 teaspoon (5ml) red wine vinegar
  • 8 oz (225g) burrata cheese

Preparation

For the confit tomatoes

1

Preheat oven to 200°F (95°C).

Put the tomatoes onto a lined sheet pan and toss with the olive oil and salt.

Put into the oven for 4 hours, flipping once. 

The tomatoes should collapse in on themselves a bit. 

This can be done ahead of time, just reheat the tomatoes before serving. 

For the farinata

2

Pour the chickpea flour into a large bowl. Add the water slowly, whisking the whole time and being sure to whisk out any lumps. 

Whisk in the salt, a couple grinds of black pepper, and the herbs. This will look more like a batter than a dough.

Let sit for 2-4 hours on the counter. 

3

Preheat the oven to 350°F (175°C).

Give the batter a gentle stir. 

Pour the olive oil onto a sheet pan. Pour the batter onto the oil, then carefully transfer the sheet pan to the oven. 

Bake for 30 minutes. 

Cut into triangles. 

Putting it all together

4

Let the burrata come to room temperature.

Add the chilies, garlic, basil and a tiny pinch of kosher salt to a mortar and pestle. Bash and scrape until the solids begin to break down, about 2 minutes. Add olive oil and vinegar and bash for another minute. This could also be done in a food processor or blender, but mortar and pestle is best. 

5

Add two triangular pieces of farinata to a plate. Top with half or a whole ball of burrata (depending on how yours comes in the package) and press it down with a spoon to break it. Spoon on the warm confit tomatoes and the chili-basil sauce. Sprinkle with fresh torn basil leaves. Serve with salad or roasted veggies like baby zucchini. Enjoy!

confit tomatoes and burrata

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