for 4 people

Tomatoes

700 g	tomatoes x
2 tbsp	olive oil
½ tsp	salt

Fennel seeds

2 tbsp	sugar
2 tbsp	water
2 tbsp	fennel seeds

Dressing

300 g	burrata
2 tbsp	red wine vinegar
2 tbsp	olive oil
½	garlic clove
½ tsp	salt
a little	pepper

How it's done

Tomatoes

Place the tomatoes on a baking tray lined with baking paper, drizzle with oil, season with salt.

Bake

Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove, allow to cool slightly.

Fennel seeds

Bring the sugar and water to the boil in a small pan without stirring. Reduce the heat, cook for approx. 3 mins. until bubbles begin to form. Add the fennel seeds, cook and stir until the water has evaporated and the fennel seeds are dry and whitish in colour. Remove the pan from the heat, continue to stir briefly, transfer the fennel seeds to a sheet of baking paper, leave to cool.

Dressing

Drain the burratas, retain 3 tbsp of the liquid and place in a blender. Add the vinegar, oil, garlic and 2 of the braised tomato halves (approx. 150 g), puree, season.

Serve

Spread the dressing on a platter. Top with the burratas and tomatoes. Sprinkle with the fennel seeds.

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