Grilled Tomato Caprese
Fun Fact: Cooking tomatoes with fats (like algae oil) enhances nutrient absorption because lycopene, a powerful antioxidant in tomatoes, and vitamins like A, D, E, and K, are fat-soluble.
In less science-y terms, grilling tomatoes with algae oil not only enhances flavor but also boosts nutritional benefits.
In case you missed it, Diana Yen dropped the hottest Grilled Tomato Caprese recipe of the summer, and we will be recreating it ASAP, for the lycopene and other fat-soluble nutrients, obviously.
Ingredients
Prepare a fire or coals for medium-high heat, set a grate over it and brush with oil.
Combine basil and garlic in a food processor and blend. With machine running, slowly drizzle in algae oil and process until smooth. Add more oil by the tablespoon, until it reaches desired consistency. Season with salt.
Brush tomato with oil, and season with salt and pepper. Grill for 2-3 minutes on each side until charred and juicy. Spread one ball burrata onto a serving platter. Top with tomato and place the remaining burrata ball on top.. Spoon basil oil all over and drizzle with balsamic.
Finish with basil leaves and flaky salt.
