500g Genuinely Southern Forests cherry/grape tomatoes
1 tbsp Southern Forests EVOO
1 tbsp red wine vinegar
1 tsp chilli flakes
1 tsp fennel seeds
1 tsp sea salt
50g fresh basil
1 ball burrata or ricotta
2 slices toasted sourdough or ciabatta
1. Preheat oven to 150C
2. Combine whole tomatoes, evoo, red wine vinegar, chilli, fennel and sea salt in a small bowl and toss to combine.
3. Spread tomato mixture on a roasting tray and bake for 2 hours or until tomatoes have collapsed. Take all juices and tomatoes and keep somewhere warm while you wait for your bread to toast.
4. Spread tomato mixture onto warm toast, place burrata on top and slice open. Scatter torn basil leaves, extra EVOO and cracked black pepper on top and enjoy.
Recipe by Wade Drummond and photos by Jessica Wyld for Genuinely Southern Forests.