Food, Recipes

The New Caprese

6 medium tomatoes, halved
1 tsp caster sugar
Sea salt, to sprinkle
2 Burrata mozzarella balls
4-5 figs
Fresh oregano
70g Serrano ham
Sea salt and freshly ground black pepper, to season
1 Tbsp red wine vinegar
For the smoky paprika oil:

1 tsp tomato paste
5 Tbsp olive oil
1 tsp smoked paprika
A pinch of dried chilli
Sea salt and freshly ground black pepper, to season
Preheat the oven to 180°C. Place the halved tomatoes on a baking tray. Sprinkle generously with caster sugar and sea salt and drizzle with olive oil. Roast for 15 – 20 minutes until tender but not collapsing.

To make the smoky paprika oil, heat the olive oil, tomato paste, paprika and chilli flakes and stir for 1-2 minutes to blend the flavours. Remove from the heat, season and leave to cool slightly before drizzling.

Divide the tomatoes between four Le Creuset Pasta Bowls. Top with quartered figs, Serrano ham and half a burrata. Enjoy seasoned and dressed with a splash of red wine vinegar and smoky paprika oil.