John Myers
Lukewarm Vanilla Tomatoes with Buffalo Mozzarella
The perfect lukewarm vanilla tomatoes with buffalo mozzarella recipe with a picture and simple step-by-step instructions.
- 1 tbsp Sugar
- 2 Handful Colorful tomatoes
- 0,25 scratched out Vanilla stick
- 1 branch Rosemary
- 1 Shallot, cut into half rings
- 2 Garlic cloves, finely chopped
- 4 tbsp Balsamic vinegar
- 1 Bullet Buffalo mozzarella
- 2 Spring onions, cut into thin rings
- Black pepper from the mill
- Salt
- Olive oil
- Put the sugar in a cold pan and distribute it so that it covers the entire bottom of the pan. Halve the small tomatoes and place the cut surface in the sugar. Scatter the shallot and garlic on top and add the vanilla pod and rosemary sprig.
- Then place the pan on the stove and turn on the heat. When the sugar is caramelized, toss everything through really well and deglaze with the balsamic vinegar and remove from the heat. Let cool for a few minutes.
- Then remove the vanilla pod and the rosemary sprig and arrange the tomatoes on a salad plate. Tear the buffalo mozzarelle apart with your fingers (please do not cut – never cut the mozzarella) and pour over the tomatoes. Season with salt and pepper and pour about 2 – 3 tablespoons of olive oil over it and mix briefly once and then mix in the spring onions and serve with a baguette.
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- So that there are no misunderstandings – I don’t scrape out a vanilla pod and then only use the scraped out pod. I generally don’t throw away scraped vanilla pods. I always put some of them in a glass with sugar, so that you always have vanilla sugar ready – you can also take one of these if necessary. Or I keep them dry in a glass. Even if you have already cooked the pods, you can simply rinse them off again and let them dry well and then store them again until the next use. It would be a shame to throw the pods away because they have so much flavor.
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