Slow-cooked cherry tomatoes with garlic and basil, finished under the broiler, served over creamy burrata with grilled bread.
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| prepPreheat broiler to high with rack in top-third position | |||||
| 160 ml extra-virgin olive oil | Heat oil, add tomatoes, salt, basil & garlic; cover | Braise 20 min, stirring occasionally, until softened | Broil uncovered 5–8 min until tomatoes char | Tear burrata, arrange on plate; spoon tomatoes over | Season to taste, garnish with basil, serve with bread |
| 2 pints / 600 g cherry or grape tomatoes | |||||
| ½ teaspoon kosher salt, plus more for serving | |||||
| 4 large basil leaves, roughly torn, plus more for serving | |||||
| 8 garlic cloves, thinly sliced | |||||
| 225 g burrata, drained | |||||
| 16 slices baguette, grilled or toasted | |||||
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