Recipe for Smoked Tomatoes with Burrata and Capers

For the marinade, cut the tomatoes into quarters. Marinate them in a portion of olive oil mixed with a portion of vinegar and add pepper and salt. Set the marinade aside. Also, cut the raw tomatoes into quarters or sixths, depending on their size.

Cut the smoking tomatoes in half. Add the olive oil, pepper, salt, roughly chopped rosemary, and thyme. Start the barbecue using the charcoal starter and heat the smoker to around 100 °C.

Place the tomatoes and at the same time pour in the soaked smoking wood over the charcoal. Smoke the vegetables for two hours, then remove them and let them cool. Toast the pine nuts in a dry pan.

Place the burrata or mozzarella in the center of the plate. Scatter the raw tomatoes, marinade, and smoked tomatoes around the cheese. Garnish the dish with flowers, pine nuts, pepper, olive oil, balsamic cream, and capers.

To finish, Enjoy your meal!