Isle of White Tomato with Burrata and White Balsamic by Stuart Ralston of Aizle in Edinburgh

When Summer hits it’s time for tomatoes! We buy our tomatoes from the Isle of White in the UK, the weather is hot and everyone at www.thetomatostall.co.uk do an amazing job producing the very best tomatoes each year. We always prepare a very simple tomato dish at Aizle to really highlights the quality of the tomatoes. I love pairing it with creamy Burrata and hot focaccia. The white balsamic can be found in most good supermarkets or delis and gives the dish a great balance of sweetness and acidity to help the flavors stand out the best!

For more information about Aizle visit http://www.aizle.co.uk

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Ingredients: Serves 2

300g Isle of White tomatoes, halved

50g Burrata, you can buy a good version from a good supermarket or cheese monger

Vinaigrette:

100ml white Balsamic vinegar

50ml olive oil

20ml Pomace oil

1 tsp lemon juice

½ tsp sugar

2 sprigs of basil

salt and pepper to taste

Tomato Compote:

5 large yellow tomatoes

1 tbsp Scottish honey

2 tbsp olive oil

4 juniper berries

1 tbsp apple cider vinegar

salt

Method:

1. To make the vinaigrette, whisk all ingredients together, crush basil leaves, adding them also and leave to infuse for 20 mins. Marinade the Isle of White tomatoes in approx. 5 tbsp of the vinaigrette and leave to season for 1 hour before eating.

2. To make the tomato compote, skin the tomatoes by piercing the top and bottom, dropping them carefully in boiling water for 30 secs, once the skin begins to peel, place tomatoes in some iced water to cool.

3. Chop tomatoes up and add all the other ingredients together and slowly simmer on med-low heat until the tomatoes are broken down and resemble a chutney, blend in a small spice blender until smooth. Check the seasoning and adjust with salt, and potentially a drop more vinegar.

4. To assemble simply add your marinated tomatoes onto a plate, spoon over more of the marinade, rip up the Burrata and place around tomatoes. Dot spoons of the yellow tomato compote around the plate and finish with whatever salad leaves, edible flowers or wild herbs you desire or have to hand.

In association with Taste Communications.

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