Grilled Veal Tomahawk Chop with Fire Roasted Tomato Sauce & Burrata Cheese - Ted Reader

Ingredients

• 2 Ontario veal tomahawk chops (18 to 24 oz/ 510 to 680 g each)
• 4 tbsp (60 mL) olive oil, divided
• Kosher salt and freshly ground black pepper (to taste)
• 1 medium onion, peeled, halved
• 6 plump cloves of garlic
• 1 medium red bell pepper, halved and seeded
• 1-2 fresh green chili peppers (jalapeno, Italian cornucopia, serrano, green finger)
• 1-pint grape tomatoes, about 2 cups (500 mL)
• 1 cup (250 mL) pureed strained tomatoes, passata
• 1 tbsp (15 mL) dried oregano
• 1 tsp (5 mL) balsamic vinegar
• 1 ball fresh burrata mozzarella cheese or buffalo mozzarella, approximately 8 oz (250 g), sliced into 4