Our garden this year was especially exciting to us not just because it was our first garden together, but also because the excitement of choosing what to grow. Growing up in New Jersey we are especially known for our tomatoes. And I have to agree that they are the best. Growing up my grandmother would leave a salt shaker in her tomato garden to have it ready at a moments notice to sample the tomatoes in her garden. Tomato sandwiches are a thing, along with just slices of tomatoes with mayo and salt & pepper. Anywhere you find a tomato in New Jersey you are sure to find a slice of heaven. My favorite spot for a location of a tomato is located on a Taylor ham & cheese sandwich. A true Jersey classic. With mayo, Hellmans of course. Todd is a lover of Dukes mayonnaise and has repeatedly tried to convert me to Dukes, but sorry man I'm a tried & true Hellmans girl. Once a Hellmans girl, always a Hellmans girl. Same is true to being a Jersey girl. You can take the girl out of Jersey but you can't take the Jersey out of the girl. Once a Jersey girl, always a Jersey girl.
So being a foodie Jersey girl with a love for a good tomato I knew that the world was my oyster when selecting the right tomatoes to grow in our garden. They had to mostly be heirlooms, great flavor, an array of colors and sizes. It was hard but I narrowed my choices down to 6 different tomato types. And the winners are ...Green Zebra, Druzba, Black Krim, Sunny Boy, Sunchoccola & Red Currant. Yes Sonny boy isnt a heirloom tomato but the taste, color and ability to grow here successfully made it an easy choice.
The only tomato from that selection that I have grown in the past was Green Zebra, so when I selected my list to plant that my obvious first pick. I remember the flavor of these beauties when cooking them up as fried green tomatoes that year. Not that I want summer to end, but I am eagerly anticipating cooking up some fried green tomatoes with an upcoming recipe I have been working on.
When it comes to recipes with tomatoes to me simpler is better. Respect the tomato! I have to say as much as I love tomatoes I don't always feel that they belong on every sandwich. Especially if they are not in season. Im sometimes taken back at the quality of the tomato on a sandwich when we dine out. To me you are better leaving it off then trying to pass it off as an actual tomato when its color & texture isnt to pare.
So when deciding on what to use my first ripe tomatoes keeping it simple was a must. Normally I would go to my good old favorite of fresh mozzarella & basil from the garden but this year that all changed with the introduction of burrata into my life thanks to Todd. Burrata has taken over our house. Every meal I hear " Ohhh, how about some burrata with that!". So Burrata its is! This recipe is a simple combination of fresh tomatoes, burrata, truffle oil black Hawiann sea salt & fresh oregano. With only 5 minute prep time it doesn't get any simpler than this. I used a creme brulee fire torch to torch the top of the burrata giving it a slightly charred flavor along wit a beautiful presentation.
Serve on a large lipped platter or a large shallow pasta bowl as the combination of the tomato juices, truffle oil and the burrata once it's torn open to will create a heavenly juice combination while serving.
Heirloom Tomatoes, Fire Roasted Burrata, Truffle Oil & Black Hawaiian Sea Salt
Feeds approximately 8 as appetizer
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Wine to Pair With
Rose
Ingredients
4 Fresh Tomatoes (assorted in color)
2 Balls of Burrata Cheese
5 tablespoons Truffle Oil
1 tablespoon Black Hawaiian Sea Salt (or substitute for sea salt)
Directions
Place burrata on large serving platter. Gently torch the balls of burrata until lightly browned on top. Let cool. Slice the tomatoes into 1/2" thick slices & lay on platter around buratta rotating the colors to form a pattern. Drizzle with truffle oil. Sprinkle with sea salt.
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