For the Tomato Jam
- 1kg tomatoes
- 360gr caster sugar
- 70gr sliced onion
- 40gr extra virgin olive oil
- 1 garlic clove
- 4 pcs of clove
- 2 t.sp. tomato paste 1 T.sp. lemon juice 10 basil leaves
- Salt / Pepper
Blanch the tomatoes in boiling water for 2 minutes and place in ice water. Remove the skin and chop the tomatoes. In a pot with a little olive oil, saute the onions on medium heat until soft. Add garlic, tomatoes, sugar, cloves, lemon juice & a little salt. Stir constantly over low heat until the jam sets. Just before taking it off the heat, add the basil leaves and pepper.
For the Olive dirt
- 200gr pitted olives 200gr carob rusks
- 50gr extra virgin olive oil
Put all ingredients in a food processor. Place the mixture In a tray lined with parchment paper and bake at 170 for 15 minutes until it dries out.
Put some of the tomato jam on the bottom of the plate. Place the burrata on top and finish with the olive dirt, extra virgin olive oil and freshly ground pepper.