As the seasons shift, I crave fresh flavors with a hint of nostalgia. This sandwich is an homage to lazy summer mornings when tomatoes ripen on the vine and basil perfumes the air. The sweet burst of cherry tomatoes, slow-cooked into confit, creates a stark contrast to the creamy, luxurious burrata.
I love the way this sandwich combines moisture and texture—crisp bread cradling soft cheese and melting, caramelized tomatoes. It’s a small celebration of simple ingredients elevated through thoughtful technique. No fancy gadgets needed, just patience and good produce.
WHY I LOVE THIS RECIPE?
- The mingling smells of garlic and basil wafting as the confit bubbles softly in its oil.
- The way the cold burrata melts slightly against the warm tomato confit—such contrast.
- There’s a rush of nostalgia, making me think of summer afternoons past.
- It’s chaotic but satisfying: spreading, layering, savoring in messy bites.
- It feels like an escape, even if just for a moment, from the rush of daily life.
In a world obsessed with quick fixes, this sandwich reminds me of the beauty in slowing down. The ritual of roasting tomatoes, the crunch of fresh bread, the soft cushion of cheese—all matter now more than ever. This simple combination feels like a quiet toast to the season’s slow, lingering bounty.
It’s perfect for days when freshness is everything, and time seems to stretch just enough. Each bite offers a mixture of memories and new flavors—a reminder that sometimes, less truly is more.
Tomato Confit and Burrata Sandwich
Ingredients
Equipment
Method
- Combine cherry tomatoes, garlic slices, olive oil, thyme, salt, and pepper in a saucepan. Place over low heat and cook gently, stirring occasionally, until the tomatoes burst and become glossy, about 40-45 minutes. The mixture will thicken and develop a fragrant aroma.
- While the confit simmers, slice the bread into thick, even slices and toast them until golden brown and crisp. Set aside to cool slightly.
- Once the confit is ready, check that the tomatoes are soft and saucy, and remove from heat. Let it cool just a bit so it's warm but not hot to touch.
- Spread a generous spoonful of the warm tomato confit onto the toasted bread slices, allowing the juices to soak in slightly.
- Carefully tear or cut the burrata into thick slices and layer it on top of the confit-covered bread, letting some of the creamy cheese ooze over the sides.
- Top with a light drizzle of olive oil and a sprinkle of freshly ground black pepper for extra flavor.
- Serve the sandwiches warm or at room temperature, enjoying the contrast of warm tomato confit, cool creamy burrata, and crunchy bread with every bite.
Notes
This dish proves how a few well-chosen ingredients and a gentle touch can craft something memorable. It’s a celebration of the season’s best produce, turned into something both comforting and refined.
As the days grow warmer, I keep coming back to this sandwich. It feels like a small ritual—one that grounds me and sparks joy, no matter how hectic things get. That balance of flavors and textures sticks with me long after the last bite.
Hi there! I’m Elias Carter, the foodie and recipe creator behind Dramatically Stirring.
Food has always been my love language. Growing up in the heart of North Carolina, I spent countless hours in the kitchen with my grandmother, learning how a simple meal could tell a story, bring people together, and stir up emotions far beyond taste. That’s the spirit behind this blog — food that isn’t just cooked, but dramatically stirring.