slow burn

Some fires smolder until they burst into flames. My husband’s frustration with our debunked bundled cable was nearing the boiling point. No Internet, no phone and no golf on TV. Thankfully for all of us his actual course was across the street and he could take his aggression out on their tees and bunkers. While I waited for our sixth cable man to arrive I decided to light a fire of my own. And knowing I would have ample time to kill I decided to lower the thermostat.

There is nothing like a slow roasted tomato. My favorites to toast are campari tomatoes. Think of an oversized super sweet cherry tomato. These sweet gems roast to perfection allowing the skin to slightly crisp while the insides melt into something lush throwing off the just the right amount of juice. Perfect for tossing into almost anything that would benefit from a big splash of flavor and a little oil.

I knew they would be sensational on top of burrata-slathered toasts made from a crispy baguette. An ideal accompaniment for my pesto grilled shrimp. The same pistachio pesto I created during my marathon wait for cable men four and five.

While I preheated my oven to 250 degrees the doorbell rang. In came Jose from TWC with a welcome look of determination. I asked him if he had reviewed our file he shook his head in dismay and nodded affirmatively. After a thorough review of the interior and exterior of the house he asked if he could inspect our crawl space attic. A place no cable man had ventured before.

While I proceeded to roast my tomatoes he discovered a Radio Shack splitter from the 1990’s that the previous homeowner must have jury-rigged to scam his cable bill. Jose removed the offensive device, properly spliced the cable and gave me his personal cell number to call if there were any other problems. I thanked him profusely, turned back to my kitchen and for the first time in months felt a bit like my old self.

Here is my recipe for roasted tomato and burrata toasts.

Preheat the oven to 250 degrees. Line a rimmed baking sheet with foil and top with parchment paper.

Combine the sugar, salt, pepper. Chop the garlic.

Rinse the tomatoes, then pat dry. Slice in half with a serrated knife.

Place cut side up on the prepared cookie sheet. Drizzle with olive oil.

Sprinkle with the sugar, salt, pepper mixture. Drizzle lightly with balsamic vinegar. Top with the minced garlic. Roast for approximately two hours. The tomatoes’ flavor will concentrate and they will begin to slightly caramelize. Remove from the oven and allow to cool completely. They can be made days a head of time. Just place in a nonreactive container, cover and refrigerate.

Now for the toasts. Preheat the oven to 350 degrees.

Slice the baguette on the diagonal to create 2 ½ - 3-inch spears. Place on a heavy baking sheet. Brush with melted butter. Bake for approximately 8-10 minutes or until crisp and just golden. Remove from the oven and cool completely. If not using right away store in an airtight container and refrigerate.

Carefully slice the burrata into ¼” slices with a serrated knife.

Sliver the fresh basil.

To assemble top each toast with a slice of creamy burrata. Sprinkle with a little kosher salt and freshly ground black pepper.

Sprinkle with freshly slivered basil.

Top with three tomato halves, taking care to drizzle with a bit of the seasoned oil.

Serve immediately. No worries they won’t last long.