Marinated Heirloom Tomatoes and Burratta
This recipe is inspired by a dish we had last fall in a funky tapas bar one could only find in Napa. The tomatoes were picked that day from the garden behind the restaurant- where else but Cali do the servers tell you that? Ron admittedly wasn’t all that excited about marinated tomatoes, and I wasn’t the best at explaining exactly what qualifies a tomato as heirloom (I’ve since upped my game), but I did guarantee it was going to be delicious and I love it when I’m right! They served the chunky tomatoes with a bright green herbed olive oil and dolloped creamy burratta. We were in heirloom paradise!
Try this easy, no fuss version for an appetizer with a glass of Chianti or as a stunning side to pasta a la carbonara. You’ll be hooked!