“I like to use a mix of colours for the tomatoes here, but use what looks and smells good. As for balsamic vinegar, I prefer those from the Modena region of Italy. If you can’t crack it open and smell it before you buy, then be guided by price – I’m an advocate for spending money on good-quality balsamic and extra virgin olive oil.”

SERVES 8 

1 tsp olive oil

500g cherry tomatoes

sea salt

handful basil leaves

2 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 whole burrata (or buffalo mozzarella), about 150g

Heat a medium-sized frying pan over high heat (you want it ripping hot), then add the olive oil. Once it’s just smoking, carefully add the whole tomatoes and season with salt. Cook for about 4 minutes or until the tomatoes start to blister, then toss the pan a little so they blister all over.

Once you have a nice amount of blistering, transfer the tomatoes to a bowl and leave to cool.

Tear the basil leaves directly over the tomatoes, then drizzle with the extra virgin olive oil and balsamic vinegar. Toss well, then transfer to a serving plate, using a slotted spoon so all those lovely juices remain in the bowl. Place the burrata in the centre of the plate, drizzle with the liquid left in the bowl, then serve straightaway.

To read Andy’s Kitchen Confessional click here

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