Honey Roasted Tomatoes with Burrata and Pistachios
Honey Roasted tomatoes with burrata and pistachios - Juicy-sweet perfection. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Tomatoes contain the antioxidant lycopene, which helps protect the body from damage by free radicals. The juicy fruit vegetable also scores with vitamin A for healthy skin and strong vision.
A whole wheat baguette pairs well with these tomatoes.
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2.8 g | (11 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 587 mg | (15 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 18 ozs Beefsteak tomato
- 9 ozs Cherry tomatoes
- 1 Tbsp honey
- 2 Tbsps balsamic vinegar
- 1 Tbsp olive oil
- salt
- 4 ozs Burrata (1 pouch in liquid)
- 1 handful mint
- 3 Tbsps Pistachio
Kitchen utensils
Preparation steps
Wash the tomatoes and cut them in half crosswise. Place in an oven dish with the cut side facing upwards.
Mix honey, balsamic vinegar, olive oil and 1 pinch of salt and brush the cut surfaces of the tomatoes with it. Bake in a preheated oven at 200°C / 400°F for about 20 minutes.
Meanwhile, drain and roughly tear up the burrata. Wash mint, shake dry, pluck leaves and cut into strips. Coarsely chop the pistachios.
Remove the tomatoes from the oven and spread the burrata, mint and pistachios on top. Let rest for about 5-minutes while the burrata melts slightly.
