The Taste of Anna

COOKING ART AND MORE

Warmer Tomatensalat mit Burrata

Zubereitungszeit: 40 Minuten   |  Schwierigkeit: einfach   |  Kosten pro Portion: ca. 5,35 €
Ein Tomatensalat mit Suchtgefahr!
Zutaten für 4 Personen:
  • 4 kleine Burrata
  • 2 1/2 kg kleine, reife und bunte Tomaten
  • 2 Knoblauchzehen
  • 1/2 Bund Oregano
  • 1/2 Bund Thymian
  • Olivenöl
  • Salz und Pfeffer

       Für die Salsa:

  • 1/2 Bund glatte Petersilie
  • 1 Knoblauchzehe
  • 1 rote Chilischote
  • 100 ml Olivenöl
Zubereitung:

Die Tomaten waschen und trocken tupfen. Die Oregano-  und Thymianblättchen abzupfen. Knoblauch fein hacken.

Den Backofen auf 220 Grad vorheizen. Die  Tomaten im Ganzen in eine Auflaufform geben. Mit dem fein gehackten Knoblauch, Meersalz und grob gemahlenem schwarzem Pfeffer würzen. Mit Oregano und Thymianblättchen bestreuen und alles mit Olivenöl beträufeln.  Die Auflaufform für ca. 25 Minuten in den Backofen schieben. Am Ende sollten die Tomaten schrumpelig und ihre Haut zerplatzt sein.

Für die Salsa die Petersilie waschen, trocken schütteln und fein hacken. Den Knoblauch schälen, schneiden und mit ein wenig Salz zu einer Paste zerdrücken. Die Chilischote ganz fein würfeln. In einer kleinen Schüssel alle Zutaten mit dem Olivenöl vermengen und stehen lassen.

Die Tomaten aus dem Ofen nehmen und direkt auf die Teller verteilen. Die Burrata dazu geben. Die Salsa über die Burrata und die Tomaten träufeln. Mit restlichen Oregano und Thymianblättchen bestreuen.

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