Burrata on date tomato ragout

Ingredients for 2 servings:

• 500 g date cherry tomatoes
• 1 bunch arugula
• 1 clove(s) garlic
• 1 onion(s)
• some chili pepper(s), fresh or dried
• 1 tbsp balsamic vinegar, dark
• salt and pepper
• 1 pinch(s) of sugar
• 2 scoops of burrata
• 1 tbsp chili oil

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

simple and vegetarian

Peel and finely chop the onion and garlic. Wash and slice the tomatoes, then add them to the onions and garlic. Mix the vinegar with the oil (or regular oil if you don’t like it too spicy), salt, pepper, and sugar to make a strong marinade. Pour it over the tomatoes and mix everything well. Season to taste with chilies. I use home-dried Reaper chilies, but if you prefer a milder flavor, you can use others or leave it at all. Cover the tomato ragout and store it in the refrigerator overnight, ideally, but it tastes delicious straight away too. The next day, wash the arugula, dry it, and remove the stems. Season the ragout one last time. Remove the burrata from the brine and pat it dry with kitchen paper. Spread a bed of arugula on each of the slightly deeper plates, place the burrata balls in the center, and spread the ragout on both plates, evenly spreading it over the balls. Fresh ciabatta goes wonderfully with this. Note: I believe that the mild and creamy cheese can tolerate a strong side dish.