A Nashville Chef Reinvents a Classic Italian Caprese Salad

Directions

• For the heirloom tomatoes
• Bring a pot of water to a boil and prepare an ice bath.
• Take the heirloom tomatoes and gently score the bottom of each.
• Place the tomatoes in the boiling water for 10-15 seconds – don’t go any more than this, as you are not looking to cook the tomato.
• Directly transfer into the ice bath and let sit for a few minutes.
• Once cool, remove the tomatoes from the ice bath, and begin to peel off the skins on all sides.
• Cut the tomatoes into quarters and remove the seeds and pulp (pulp can be reserved for another use). 
• On a small baking sheet, layer the tomato petals around, make sure they are not touching each other.
• Pour the olive oil over the tomatoes (NOTE: They should not be submerged – there should just be a good coating on the bottom like a “shallow fry”).
• Place the crushed garlic and thyme sprigs over the top then place in an oven set at 185 degrees for 1.5 – 2 hours or until the tomatoes are firm but jammy. 
• For the sungold tomatoes
• Bring a pot of water to a boil and prepare an ice bath. Place the sungolds in the boiling water for 10-15 seconds, then transfer immediately into an ice bath. 
• Take the sungold tomatoes out and remove the skins gently. 
• Method 
• On a large plate, break the burrata up using a spoon in the center.
• Surround the burrata with the confit heirloom tomatoes and the peeled sungolds.
• Tear the basil leaves and garnish on top.
• Season everything with a good drizzle of good extra virgin olive oil, flakey salt, and cracks of black pepper.