Rustic Bruschetta with Marinated Tomatoes and Burrata

Name: Rustic Bruschetta with Marinated Tomatoes and Burrata
Prep time: 5 h
Cook time: 2 min
Total time: 5 h 2 min
Yield: 4
Ingredients: 2 (28 ounce) cans San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt; 2 tablespoons sugar; 1 tablespoon salt; 1 cup olive oil; 1 teaspoon fennel seeds; 1 teaspoon coriander seeds; 4 bunch fresh oregano; 6 fresh basil leaves; 2 garlic cloves; 1 (8 ounce) package burrata; 1 tablespoon red wine vinegar; 6-8 loaf thick slices stale country-style white bread

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Serves:

4 people

Prep Time:

300 minutes

Cook Time:

2 minutes

Tomato bruschetta in the middle of winter? Tuttorosso San Marzano Whole Tomatoes are good enough to eat right out of the can, but a quick salt and sugar cure to concentrate their flavor followed by a soak in warm herb-infused olive oil makes life taste like summer again.

Ingredients

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2 (28 ounce) cans Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt, drained and juice reserved
2 tablespoons sugar
1 tablespoon salt
1 cup olive oil
1 teaspoon fennel seeds
1 teaspoon coriander seeds
4 bunch fresh oregano, or sprigs
6 fresh basil leaves
2 garlic cloves, sliced thin
1 (8 ounce) package burrata, or fresh Mozzarella
1 tablespoon red wine vinegar
6-8 loaf thick slices stale country-style white bread

Instructions

Position a colander over a large bowl and pour in tomatoes to drain, reserving juices for another use, like bloody mary's or soup). Transfer drained tomatoes to a cutting board and halve them the long way (top to bottom). Set halved tomatoes in a medium-size bowl and toss with sugar and salt.
Set a metal cooking rack on top of a sheet pan, and place the halved tomatoes, cut side down, on the rack and let them set for 2-3 hours to dry. Tomatoes will release about ten percent of their liquid as they rest and will appear slightly dry. Transfer prepared tomatoes to a heat-proof casserole dish.
Gently heat olive oil in a saucepan over medium heat. Meanwhile, lightly pound fennel and coriander seeds in a mortar and pestle (or in a plastic bag) to release aromas, and add to the oil along with the garlic. When garlic begins to bubble gently, remove oil from heat. Let cool for five minutes then add the oregano and basil. Pour over the tomatoes and marinate in oil for 2 hours or overnight before serving. Tomatoes will keep in the refrigerator for up to a week.
To serve, spoon tomatoes and infused oil over burrata, drizzle with red wine vinegar, and serve with the country bread that has been toasted for a rustic bruschetta appetizer.

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Rustic Bruschetta with Marinated Tomatoes and Burrata

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