Recipe Beef Meatball Casserole with Tomato Sauce and Chimichurri
No-Waste Tip: What to Do With Overripe Tomatoes
Got a few overripe beefsteak tomatoes on your counter? Don’t toss them! Freeze them instead and turn them into a refreshing, gourmet topping for your burrata. A simple, elegant and delicious way to reduce food waste — the SAVOURA way.
Ingredients
- 1 large ripe SAVOURA beefsteak tomato (or 2 medium ones)
- 1 burrata (2 burratinis)
- 1 to 2 tbsp of pesto (homemade or store-bought)
- 1 tbsp Maison Orphée lemon olive oil
- Flaky sea salt, to taste
- Freshly ground black pepper (optional)
- (Optional) A few fresh GOURMA basil leaves for garnish
Preparation
- Freeze the tomatoes
Place the tomatoes in the freezer for at least 4 hours, or overnight, until completely frozen. - Grate the frozen tomatoes
Once frozen solid, use a cheese grater to shave the tomatoes into delicate tomato “snow.” - Plate the dish
Spoon a bit of pesto onto your serving plate. Place the burratini on top, then generously cover with the shaved frozen tomato. - Finish with flavor
Drizzle with Maison Orphée lemon olive oil, sprinkle with flaky salt, add a dash of pepper if you’d like, and top with fresh basil leaves.
