SUN-BLUSHED TOMATO, ORANGE & BURRATA SALAD

Serves 4 Preparation time 20 minutes Cooking time 3½ hours for the sun-blushed tomatoes

INGREDIENTS

• 2 large oranges

• 24 sun-blushed cherry tomato halves (see below recipe)

• 2 burrata cheeses (or good-quality fresh mozzarella)

For the sun-blushed tomatoes

• 450g/1lb ripe but firm cherry tomatoes, halved

• 1 tsp olive oil

• A pinch of salt

• A pinch of sugar

• A pinch of dried oregano or basil To serve

• Extra virgin olive oil

• Freshly ground black pepper

• A handful of fresh basil leaves

1. To make the sun-blushed tomatoes, preheat the oven to 110°C, 225°F, Gas ¼. Place the tomatoes skin-side down on a

baking sheet, sprinkle evenly with the oil, salt, sugar and dried oregano or basil, then bake in the preheated oven for around 3½ hours until they have softened and partly dried out. Allow the tomatoes to cool, then store in an airtight container in the fridge, and use within a few days.

2. For the salad, peel the oranges – trimming off all the white pith – and cut into even, thick slices.

3. Place the orange slices on a large serving dish, then scatter over the sun-blushed tomato halves. Tear the burrata cheeses into chunks and layer on top of the orange slices.

4. Drizzle with extra virgin olive oil and season with freshly ground black pepper. Garnish with basil leaves and serve at once.