Sticky tomato jam with burrata
Prep time: 15 minsTotal time: 
Sticky tomato jam with burrata
Make this tomato jam up to three days ahead and store in the fridge. Bring to room temperature before serving. To save even more time, serve with store-bought crackers
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 1 tbsp olive oil, plus extra to serve
- 2 echalion shallots, sliced
- 3 garlic cloves, thinly sliced
- 300g cherry tomatoes
- 4 tbsp light brown soft sugar
- 4 tbsp red wine vinegar
- 2 x 150g balls burrata
- herby pecorino crackers, to serve
Step by step
Keep the tomato jam in a separate airtight container in the fridge for up to 3 days.
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Heat the olive oil in a pan over a medium heat, then add the shallots and garlic. Cook for 2 minutes or until just softening, then add the tomatoes, along with a splash of water and some seasoning. Cook for a further 4-5 minutes or until the tomatoes burst. Reduce the heat to low, add the sugar and vinegar, then leave to simmer for 10 minutes, gently squashing the tomatoes as they cook, until jammy. Allow to cool slightly before serving warm (or cool to room temperature).
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To serve, tear open the burrata, arranging it on a platter, then spoon over the tomato mixture. Finish with an extra drizzle of olive oil and some black pepper. Serve with herby pecorino crackers for scooping.
