Annual Food & Drink Issue

Burrata & Simmered Tomatoes Recipe

Clove at First Sight

Garlic is a magical ingredient. In addition to its delicious taste and intoxicating smell, garlic has a variety of health benefits and medicinal properties. It packs a lot of power for such a small plant! Garlic is a staple in any kitchen, as you’ll see in the following recipes. Here, local chefs share their favorite garlicky dishes and tips for cooking with the beloved aromatic.

Photography by Rich Smith

Canyon Grill

Alexis West, Executive Chef at Canyon Grill

“Delicate. Flavorful. Simple. This tomato, basil, and garlic dish is simmered down with white wine and topped with creamy Italian burrata. The simplicity of the recipe makes it very versatile and can be an added element of richness to any pasta dish.” –Alexis West, Executive Chef

Ingredients

For the simmered tomatoes:

2 (28 oz.) cans of whole pomodoro (Italian) tomatoes
¼ cup basil chiffonade
1½ tsp. salt
⅓ cup chicken stock
⅓ cup white wine
¼ cup garlic, minced

For serving:

Burrata
Black pepper, to taste
Basil oil
Fresh basil leaves, for garnish
Toast points

Directions

Drain tomatoes and crush with your hands until they are in bite-sized pieces. Be careful not to over-crush. Add tomatoes, basil chiffonade, salt, chicken stock, white wine, and minced garlic to a pot. Simmer on low heat until liquids are reduced and it creates a loose sauce consistency. Serve the simmered tomatoes hot with a room-temperature burrata placed on top. Top with fresh-cracked black pepper, a drizzle of basil oil, and basil leaves. Serve with toast points.