100ml extra virgin olive oil
2 large onions, sliced
5 garlic cloves, sliced
2kg ripe tomatoes, blanched, peeled, seeded and diced
100ml balsamic vinegar
100g soft brown sugar
sea salt and freshly ground black pepper
six 2cm thick slices ciabatta
extra virgin olive oil
6 burrata, brought to room temperature
2 large handfuls of wild rocket leaves
½ cup oregano leaves
12 slices Ibérico or Serrano ham
To make the tomato fondue, heat the extra virgin olive oil in a large saucepan over very low heat. Sweat the onions and garlic, without colour, until very soft. Add the tomatoes and continue to cook over low heat for 40 minutes. Add the balsamic vinegar and brown sugar; season with sea salt and black pepper and continue to cook for 10 minutes. Remove from the heat. Pass the mixture through a fine strainer, using a ladle to force the mixture through. Cool to room temperature then store in a sealed container until required.
To serve, preheat the grill (broiler) to medium heat. Drizzle the ciabatta with a little extra virgin olive oil and toast on both sides under the hot grill.
Place the burrata in the centre of each serving bowl. Scatter the rocket and oregano around the burrata and drizzle with a little extra virgin olive oil and vincotto. Drape two slices of ham over the rocket around the burrata. Finish with a little drizzle of extra virgin olive oil and a grind of black pepper. Spread a generous amount of the tomato fondue over the toasted ciabatta and serve alongside.
Note: Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a unique soft texture. The name burrata means buttered in Italian. Substitute with mozzarella cheese if unavailable.