Burrata with Miso Marinated Tomatoes
Ingredients
- 2 balls of burrata
- 500g miso tomato mix
- 60ml balsamic reduction
Miso Tomatoes
- 500kg Heirloom tomatoes
- 20g red miso paste
- 25ml Rice vinegar
- 20ml Rapeseed oil
- Pinch of Maldon salt
- Sprig of thyme
- 2 plum tomatoes
Cooking instructions
Miso Tomatoes
- Chop the thyme and place in the blender.
- Add the remaining ingredients (except the tomatoes) and blend until smooth.
- To prepare the heirloom tomatoes, remove the cores and then slice into random sized shapes and sizes.
- Place into seal-able bag with the marinade and leave over night.
Balsamic Reduction
- Place both the vinegar and the sugar into a pan and reduce by half.
- Cool before using.
Dish Assembly
- Remove the tomatoes from the fridge at least one hour before you intend to use them, so they come up to room temperature.
- Place the tomatoes on the base of the plate.
- Tear the buratta and place onto the tomatoes.
- Use some of the left over marinade to dress the buratta and then drizzle with the balsamic reduction.
- Season to taste.