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SMOKED TOMATOES WITH BURRATA AND CAPERS

SMOKED TOMATOES WITH BURRATA AND CAPERS

Food & More

INGREDIENTS
Serves
6 - 8 persons
Cooking time
2 hours smoking + 30 minutes preparation
Equipment
Barbecook Oskar
Charcoal Starter
For the smoked tomatoes
4 vine tomatoes, a few sprigs of thyme, a few sprigs of rosemary, olive oil, salt, pepper
For the raw tomatoes
2 tomatoes (of varying sizes and colours)
For the marinated tomatoes
2 tomatoes (of varying sizes and colours), salt, pepper, white wine vinegar, olive oil
Additional ingredients
pine nuts, edible flowers, 2 pieces of burrata (or mozzarella), good olive oil, balsamic cream, ordinary capers

Have I ever told you that I simply adore burrata? Doubtlessly I have. This time, I will be combining it with smoked tomatoes. You heard right: smoked tomatoes.

A few weeks ago, I dug up the Oskar smoker to play around with a few culinary ideas. One of my experiments was smoking tomatoes.


 I cut tomatoes in half, and coated them with olive oil, thyme and rosemary. In the meantime, I preheated the smoker to 100°C. I put in the tomatoes, and subjected them to this smoke bath for two hours. Next, I allowed them to cool down and served them with raw and marinated tomatoes, pine nuts, burrata and capers. A perfect starter or sharing dish.

This time, no huge chunks of meat or slices of fish; just a few veggies in combination with a lovely piece of burrata. Sometimes, just a few basic ingredients are more than enough.

Enjoy!


PREPARATION

  1. To prepare the marinated tomatoes, cut the tomatoes into quarters. Marinate them in salt, pepper, one part olive oil and one part vinegar. Set aside.
  2. Next, cut the raw tomatoes into quarters or sixths, depending on their size.
  3. To prepare the smoked tomatoes, cut the tomatoes in half. Coat with olive oil, salt, pepper, coarsely chopped rosemary and thyme.
  4. Light the Barbecook Oskar with the charcoal starter and preheat to approximately 100°C. 
  5. Put the tomatoes in the smoker, tossing in the previously soaked smoke wood onto the charcoal.
  6. Smoke the tomatoes for two hours. Remove from the smoker and set aside to cool.
  7. Toast the pine nuts in a dry pan.
  8. Place the burrata or mozzarella at the centre of your serving dish. Arrange the raw, marinated and smoked tomatoes randomly around the cheese.
  9. Finish with the flowers, pine nuts, pepper, extra olive oil, balsamic cream and capers.
  10. Enjoy!


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