One summer in New Jersey, my mom and I were inspired by a family friend's use of burrata in a dinner we had together. If you've never heard of burrata, you're not alone. That dinner was the first time I had it! Burrata is essentially mozzarella balls stuffed with ricotta cheese. Our friend put the burrata on tomato slices with balsamic and basil, and it was delicious! We decided to take her recipe and give it a Maresi twist. My mom (whose name is Estella Maresi, hence Pomodoro alla Maresi) invented this recipe off the top of her head the next day, and it has become one of our summer favorites. This recipe tastes best when using fresh produce, but those are hard to find at this time of year.
Ingredients:
4 large tomatoes
2 cloves of garlic
6 ears of fresh corn, kernels cut off the cob (with spring just arriving, frozen corn will have to do)
Olive oil (drizzle)
Balsamic vinegar (drizzle)
Pinch of salt and pepper
Fresh basil (we used one cube of Dorot chopped basil since fresh basil is hard to find right now)
2 balls of burrata
Directions:
1. Preheat oven to 375˚F.
2. Slice each tomato in half, then scoop out the insides. In a large pan, sautée the tomato's innards, the corn and the garlic (if using cubed basil, add a cube or two of that as well) with olive oil, stirring often. Add in the salt and pepper halfway through and stir in. Add in a drizzle of balsamic vinegar towards the end and stir in.
3. Place the hollowed tomato halves on a sheet pan then evenly scoop in the sautéed corn into each half. Place into the oven for 10 minutes.
4. After 10 minutes, take the tomatoes out and cut the burrata evenly over each tomato. Be careful, as soon as you cut into the mozzarella the ricotta will ooze out! Sprinkle pepper over the burrata and throw into the oven for 5 more minutes.
5. Plate and enjoy! If you have extra, wrap and refrigerate, then heat in the microwave for leftovers. (Side note, this goes perfectly with grilled steak in the summer!)
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