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

Name: Grilled Veal Tomahawk Chop with Fire Roasted Tomato Sauce & Burrata Cheese
Ingredients: 2 Ontario veal tomahawk chops (18 to 24 oz/ 510 to 680 g each); 4 tbsp (60 mL) olive oil, divided; Kosher salt; freshly ground black pepper; 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

www.tedreader.com

— Ingredients Ted Tip 1 I find with larger cuts of veal that it is best to sear the chop over high heat for 3 to 5 minutes per side, then move to indirect

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Cooking tools:

Instant-read thermometer
Grill
Cast iron skillet
Pastry brush
Skewer
Chef's knife
Cutting board
Stove
Aluminum foil

Ingredients

2 Ontario veal tomahawk chops (18 to 24 oz/ 510 to 680 g each)
4 tbsp (60 mL) olive oil, divided
Kosher salt
freshly ground black pepper
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