(optional) Place a pot of boiling water over high heat. Drop a few similarly sized tomatoes into the water ( 10 seconds for cherry tomatoes, 15 seconds for medium-sized tomatoes and up to 20 seconds for large ones).
1000 g Tomatoes and cherry tomatoes
Remove from the hot water and immediately place into ice water.
Once they are cool enough to handle, remove the skin using a small paring knife.
Lightly dress the tomatoes with salt, extra virgin olive oil, a few drops of sherry vinegar and some torn basil leaves. Allow to sit at room temperature for 20 minutes before transferring to a serving dish.
Red wine vinegar, Extra virgin olive oil, Flakey sea salt, Small bunch Basil
Tear the burrata into bite-sized pieces and arrange over the tomatoes with plenty more torn basil. Sprinkle a little bit of salt onto the cheese if it lacks it.
250 g Burrata
Finish with a final drizzling of good quality extra virgin olive oil and balsamic vinegar (the good stuff).
Aged Balsamic Vinegar, Extra virgin olive oil