Burrata with mixed leaves and tomato confit
* 200 g (7 oz)cherry tomatoes
* 100 g (3.5 oz) fresh burrata
* 50 ml (17 US fl oz) Borges aromatic olive oil with fresh basil
* 200 g (7 oz) mixed leaves
* A sprig of rosemary
Step by StepCut out the eye of the tomatoes and cut a small cross in the bottom of each one. Blanch them in a pan of boiling water for a minute. Remove, plunge into ice water and remove the skin. Put the peeled tomatoes onto a dish with salt, rosemary and Borges aromatic olive oil with fresh basil.
Preheat the oven to about 100º C and cook the tomatoes for about 1½ hours, until they are fully done. Put to one side, together with the olive oil mixture they were cooked in.
Carefully arrange the burrata in the centre of a large, flat dish. Scatter the mixed leaves around the outside and put the tomatoes on top, without the olive oil mixture. Finish off by drizzling some of the olive oil mixture and sprinkling some salt over the whole dish.
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