Burrata With Better Tomatoes - Cuisine Magazine - From New Zealand to the World
I think we all know that gorgeous, juicy tomatoes at their peak are unbeatable with a drizzle of olive oil and a pinch of flaked sea salt. But for all the other
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Ingredients
- 500g tomatoes (see note), split in half
- ½ teaspoon fine sea salt
- ½ teaspoon white (granulated) sugar
- freshly cracked black pepper
- 30ml extra-virgin olive oil
- 1 tablespoon thyme leaves (or leaves from a few sprigs)
- 1 x 100g ball fresh burrata
- good-quality extra-virgin olive oil
- basil leaves, to garnish (optional)
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