Name: Charred Tomatoes with Burrata
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 1 kg Tomato (if possible)); 2 x 125g balls of fresh burrata (drained); 50 ml Olive Oil; 1 tbsp Vinegar (for depth)); 1 clove Garlic (finely minced); Salt (Maldon)); Black Pepper; Oregano (for garnish)

Charred Tomatoes with Burrata | Smoke & Soil

High heat transforms these vegetables completely. The char isn’t cosmetic — it’s structural, adding bitterness to balance the natural sweetness underneath. When you place ripe tomatoes over a hot fire, their skins blister and blacken, concentrating their flavour and softening their flesh into something richer and more complex than a fresh tomato ever could be.

This recipe pairs that smoky, intense tomato with fresh burrata, whose creamy, delicate texture offers a cool contrast. A drizzle of olive oil, a splash of vinegar, and a sprinkle of oregano bring everything together, enhancing the freshness while respecting the simplicity of the ingredients. It’s a dish that relies on clean, direct cooking over fire to coax out the best in seasonal produce without masking it.

Cooking over charcoal or wood fire here isn’t about fuss or ceremony — it’s about control and respect for the process. The balance between char and softness, acidity and creaminess, is where this recipe finds its rhythm. It’s a reminder that everyday BBQ can be thoughtful, clean, and deeply satisfying without overcomplication.

Serves:

Ingredients

if possible)

drained

for depth)

finely minced

Maldon)

for garnish

Health Notes

This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.

Notes

Timing Clarifications: The charring process is fast and aggressive. Do not walk away from the grill. The 2-3 minutes per side is a guideline; look for visual cues—a deep, almost black char—rather than relying strictly on the clock.
Technique Insight: The high-heat, direct char is crucial. It uses the Maillard reaction and caramelisation to concentrate the sugars in the tomato, creating a depth of flavour that low-and-slow cooking cannot achieve. The rapid cooking prevents the tomatoes from turning into a mushy sauce.
Alternative: If burrata is unavailable, a high-quality fresh mozzarella (buffalo or cow’s milk) can be used, though the texture will be less creamy. For a smoky note, a small chunk of oak or cherry wood can be placed on the briquettes for the last minute of preheating, but be mindful of overpowering the delicate tomato flavour.

Seasonal Variations

Use only in late summer when tomatoes are at their sweetest — cherry tomatoes work well as an alternative
Add a handful of basil and a smear of ricotta for a summer variation

Nutrition (per serving, estimate)

260

kcal

protein

15g

carbs

18g

fat

Values are estimates and vary with portion size and preparation.

Made this recipe?

Method

1
Prepare the Tomatoes (Prep)
Wash and dry the tomatoes. For larger tomatoes, cut them in half or into thick wedges. Smaller cherry or vine tomatoes can be left whole. In a large bowl, toss the tomatoes with 25ml of the olive oil, the minced garlic, and a generous pinch of salt and pepper. Ensure they are lightly coated.
2
Establish High-Heat Zone (Fire Management)
Fill a chimney starter with Weber briquettes and light them. Once the briquettes are fully ashed over (grey and glowing red), pour them onto one side of the Weber Master-Touch charcoal grate to create a direct, high-heat zone. Place the cooking grate on top and allow it to preheat for 5 minutes. The target grate temperature should be in excess of 250°C.
5 min
3
Char the Tomatoes (Cook)
Using tongs, place the tomatoes directly over the high-heat briquettes. Work in batches to avoid overcrowding the grate, which can drop the temperature. Cook for approximately 2-3 minutes per side. The goal is to achieve a deep, black char on the skin and edges, indicating intense caramelisation, while the interior remains slightly firm. Turn the tomatoes frequently to ensure even charring.
2 min
4
Dress and Rest (Finish)
Once charred, immediately transfer the tomatoes back to the mixing bowl. Drizzle with the remaining 25ml of olive oil and the balsamic vinegar (if using). Toss gently. The residual heat will absorb the dressing and slightly soften the tomatoes further. Allow to rest for 5 minutes.
5 min
5
Plate and Serve (Plating)
Tear the burrata balls roughly with your hands and scatter the pieces across a serving platter. Spoon the warm, charred tomatoes and their accumulated juices over and around the burrata. Finish with a final drizzle of olive oil, a sprinkle of flaky sea salt, and the fresh basil or oregano leaves. Serve immediately as a side dish.
6
Plate and Serve (Plating)
Tear the burrata balls roughly with your hands and scatter the pieces across a serving platter. Spoon the warm, charred tomatoes and their accumulated juices over and around the burrata. Finish with a final drizzle of olive oil, a sprinkle of flaky sea salt, and the fresh basil or oregano leaves. Serve immediately as a side dish.

Charred Tomatoes with Burrata

Charred Tomatoes with Burrata

Ingredients

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Method

Notes

Seasonal Variations

Nutrition

Gas BBQ

Mixing Bowls

Chimney Starter

Long Tongs

Wood Chunks