Marinated Red Brandywine Tomatoes with Burrata - Recipe

     Last weekend I found Brandywine tomatoes at the farm market.  It brought back a memory of enjoying fresh summer tomatoes at my grandmother's house.  I remembered her saying that Brandywine is the best flavor of all the varieties to eat.  I must agree!

     Preparing a dish to enjoy is simple.  I don't add anything to compete with the tomatoes.  Just sugar, salt, and pepper.  Then top with fresh basil and burrata.  Don't mess with perfection!  Burrata is a wonderful mozzarella and cream mixture encased in a thin mozzarella ball.  It kind of looks like a squishy white light bulb!  With the Brandywine tomatoes I can't help but feel blessed to be able to enjoy such bounty!

Marinated Red Brandywine Tomatoes with Burrata

(Serves 6)

16 Fresh Basil Leaves

3 Red Brandywine Tomatoes sliced

3 tsp. Sugar divided

Grated Salt

Grated Pepper

4-5 oz. Burrata

Slice the basil into long thin strips using the chifonade technique.  Stack several leaves, roll tightly, then cut.  Set aside.

Place one layer of tomatoes on a serving platter or dish (about one tomato's worth).  Sprinkle with 1 teaspoon of sugar over the tomatoes. Then grate a little salt and pepper lightly of the tops.  Sprinkle 1/3 of the basil over the tomatoes.  

Place another layer of tomatoes on top of the first.  Repeat with the sugar, salt, pepper, and basil.  Then finally a third layer of tomatoes, sugar, salt, pepper, and basil.

Cut the burrata into pieces and distribute over the tomatoes.

Red Brandywine tomato.

First layer.

All layers ready for burrata.

Burrata waiting to be cut.

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