Prepare the Frozen Tomatoes:
Wash the tomatoes and pat them dry. Keep them whole.
Place them in a freezer-safe bag or container and freeze for at least 4–6 hours, or until completely frozen.
Make Crispy Tomato Skins:
Quickly blanch the tomatoes to peel off their skins.
Lay the tomato skins on a baking tray, drizzle with olive oil, and sprinkle with salt.
Bake at 150°C (300°F) for 20–30 minutes, until crisp.
Prepare the Velvety Tomato Base:
Blend the leftover tomato pulp (from the peeled tomatoes) with 1 tbsp of olive oil, salt, pepper, and, if desired, 1/2 garlic clove and 1 tbsp of apple cider or balsamic vinegar.
Strain the mixture to achieve a smooth consistency. Warm it slightly before serving, or keep it chilled for a gazpacho-like effect.
Grate the Frozen Tomato:
Take the frozen tomatoes and grate them using a coarse grater. The frozen texture will create a “snow” effect.
Assemble the Dish:
Pour a ladle of the velvety tomato base onto the bottom of a shallow bowl or plate.
Place the burrata in the center and gently break it open.
Grate the “tomato snow” over the burrata, creating a striking visual effect.
Garnish with the crispy tomato skins and a few fresh basil leaves.
Drizzle with extra virgin olive oil, sprinkle with black pepper, and, if desired, add a touch of lemon zest.
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