Fresh Tomato Sauce with Burrata

Fresh Tomato Sauce with Burrata
  1. 700g, 1.5 lbs plum tomatoes
  2. 2 cloves garlic finely chopped
  3. shredded basil - 2 tbsp finely sliced
  4. 2 tbsp finely chopped parsley
  5. 7 tbsp lovely olive oil
  6. sea salt and pepper
  7. 300g pasta – spaghetti perhaps
  8. Burrata – amount depends on size.
  1. Place tomatoes in a bowl of boiling water. Leave for a minute, then drain and refresh under cold water. Peel, using the scored at the top technique. Deseed and chop into small cubes. (Or grate? Cut in half and grate over a plate with a box grater. Texture will be different… liquidy)
  2. Place into a bowl with garlic, basil, parsley, oil, sea salt and pepper. Leave for 1 hour for the flavours to infuse.
  3. Meanwhile, boil the pasta. Drain, plate and top with sauce. Serve with Burrata on top and more basil/ parsley to garnish.
  1. Serves 4
  2. * Burrata will probably have to be sliced. Because it’s a sack, treat it like a bowl of creaminess. Slice horizontally, and carefully place on top of pasta. Put what is not being used back into the container with water.