(F)EASTER PART 3: SLOW ROAST VINE TOMATOES WITH BURRATA & BASIL

A classic caprese salad - that heavenly combo of sliced tomatoes bursting with sunshine, fresh mozzarella and basil - is always a treat. It’s this Italian classic that inspired us when we headed for the kitchen to cook up our Easter feast.

To ring the changes, we used not just red vine tomatoes, but the gorgeous yellow ones too. We dusted them with our incredibly versatile Cape Herb & Spice Mediterranean Roasts Rub. A drizzle of olive oil and into a low and slow oven they went to roast until marvelously sticky, sweet ’n sour perfection. We thought the creaminess of fresh burrata would be the perfect foil for our tangy almost confit-like tomatoes. We weren’t wrong. Loads of deeply perfumed green and opal basil followed. All it asked for was a final, very generous drizzle of olive oil and a crusty loaf.