Tomato Tadka with Burrata
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Tomato Tadka with Burrata
Recipe by Sarah Todd
Ingredients
2 tbsp Squeaky Gate extra virgin olive oil
1⁄4 tsp brown mustard seeds
1 sprig fresh curry leaves
1 large onion, finely chopped
1 fresh long green chilli, roughly chopped
1 tsp ginger paste
1 tsp garlic paste
400g can chopped tomatoes
1⁄2 tsp garam masala
1⁄4 tsp ground cumin
1⁄4 tsp red chilli powder
1⁄8 tsp ground turmeric
2 burrata, at room temperature
125 g baby heirloom tomatoes of various colours, halved
2 oxheart tomatoes of various colours, coarsely chopped
2 golden shallots, thinly sliced
125 ml (½ cup) Squeaky Gate extra virgin olive oil
3 tsp red wine vinegar
Raco saucepan
to serve
basil cress
crostini - ½ baguette, thinly sliced diagonally rub with garlic and brush with extra virgin olive oil and char-grilled
Method
Heat oil in a saucepan over high heat; add mustard seeds; cook until they splutter (30 seconds); add curry leaves cook (30 seconds).
Reduce heat to medium, add onion and green chilli, cook until onions are soft and browned (5 minutes).
Add ginger and garlic paste; stir until fragrant (1 minute).
Add tomato; bring to the boil, reduce heat to low, simmer, stirring occasionally, until mixture thickens (approximately 15 minutes).
If mixture is too thick add a little water, to achieve desired consistency. Stir in spices, cook until fragrant (1 minute).
Place tadka on base of plates and top with burrata.
Combine tomatoes and shallots in a bowl and toss with oil, vinegar and seasoning. Scatter around burrata and basil cress and serve with crostini.
