Braised Tomatoes and Peppers with Burrata and Basil

Looking for the perfect summer appetizer or easy weeknight dinner? This braised tomato and pepper dip with burrata and basil is calling your name. Cherry tomatoes and red pepper get braised with sliced garlic, red pepper flakes and fennel seeds. Top it with burrata, a drizzle of honey, some flaky salt, black pepper and fresh basil. Then serve it with homemade focaccia, or your favourite sourdough loaf, and call it a day. Best enjoyed outside with a crispy glass of white wine.

Equipment

Here’s everything you need to make braised tomatoes and red peppers with burrata and basil:

• braiser or dutch oven
• chef’s knife
• cutting board

That’s it! Can you believe it? Get the full ingredients list and instructions below!

Cooking Tips

1. Choose the right pot. When braising, we want something with thick walls for even heat distribution, and a tight-fitting lid to trap steam. That’s why I recommend using a braiser or dutch oven. You don’t need anything fancy, but it’s definitely worth the investment. Both are two of the most frequently used items in my kitchen.
2. A dip is only as good as the vessel you choose to eat it with. And for this, the best option would be my easy overnight focaccia. If that’s not in the cards, go to your favourite bakery and pick up a loaf of their sourdough bread.
3. Nothing is sexier than oozing burrata, am I right? But if you want a little more protein, try it with cottage cheese, or some grilled sausages, for a healthier weeknight option. But, IMO, I’d say just go for the burrata because…you deserve it!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Ingredients Method

Ingredients

  

• 350g cherry tomatoes
• 1 red bell pepper
• 1/3 cup olive oil
• 3 cloves garlic
• 1 tsp red pepper flakes
• 1 tsp fennel seeds
• 250g burrata
• 5-10 fresh basil leaves
• 1 tbsp honey
• flaky salt
• salt (I'm using Diamond Crystal Kosher)
• cracked black pepper

Method

 

1. Thinly slice 3 garlic cloves and 1 red bell pepper. Set aside.
2. In a large braiser, or dutch oven, heat 1/3 cup olive oil on medium-high. Add sliced garlic, 1 tsp red pepper flakes and 1 tsp fennel seeds. Cook until fragrant, about 1 minute.
3. Add in 350g cherry tomatoes and sliced bell pepper. Season with 1/2 tsp salt and stir to combine. Cover and cook on medium-high, until soft and jammy, about 25 minutes. Half-way through, remove the lid and use the back of your spoon or spatula to help burst the tomatoes.
4. Once soft and jammy, remove from heat and top with burrata, a drizzle of honey (about 1 tbsp), flaky salt, cracked black pepper and 5-10 fresh basil leaves. Serve with homemade focaccia.