Ingredients
2 tbsp olive oil
400g / 14 oz mixed cherry tomatoes on the branch (datterini work really well)
700g / 24.7 oz (500g / 17.65 oz drained weight) jar Judion beans
1 large ripe tomato
For the spiced butter
2 garlic cloves, peeled and finely sliced
1 tbsp butter
Pinch chilli flakes
1/8 tsp sweet smoked paprika
200g / 7oz Stracciatella cheese (or burrata)
1 small handful of basil leaves
Preparation
- Preheat the oven to 160C/140C fan/gas mark 3. Heat the oil in a heavy cast iron pan. Once hot add the cherry tomatoes and leave for 4-5 mins over a high heat to blister, giving them a little shake after a couple of mins. You want some black patches.
- Transfer to the oven for 10-15 mins until soft and starting to burst. Depending on the variety and ripeness of the tomato the time can vary so keep an eye on them.
- Drain the beans and lightly rinse. Add to the pan of tomatoes and season with salt and pepper.
- Grate the large tomato on a box grater and stir into the pan with the other tomato juices. Set aside.
- When ready to serve, in a small pan, melt the butter until foaming and then add the garlic.Cook until the garlic starts to crisp and turn lightly golden, then add the spices. Remove from the heat.
- Pile the beans and tomatoes onto a serving dish. Tear the stracciatella over the top and drizzle the spiced butter over the top. Finish with some basil leaves.
