Chef Megan Mitchell

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Grilled Tomato Jam with Burrata and Grilled Bread

Grilled Tomato Jam with Burrata and Grilled Bread


  • 7-8 tomatoes on the vine
  • Vegetable oil
  • Salt and pepper, to taste
  • 2 shallots, finely minced
  • 2 cloves garlic, minced
  • 1 loaf of bread, sourdough, Italian or French
  • 1 ball burrata cheese
  • Good quality olive oil, for drizzling
  • Flaky sea salt, such as Maldon


  1. Begin by cutting the tomatoes in half and remove the seeds. Place the tomato halves in a bowl and drizzle with a vegetable oil and a sprinkling of salt and pepper. Let sit while you preheat your grill.

    Preheat your grill to 375°F. Clean and oil the grates.

  2. Once your grill is up to heat, grill the tomatoes starting cut side down, for 7-9 minutes or until nicely charred and softened. Flip and cook for 2-3 minutes more.

  3. Bring a small skillet or sauté pan up to heat over medium heat. Add in 1-2 tbsp. oil along with the shallots and garlic. Sprinkle with salt and cook until softened, about 7-9 minutes. 

  4. Place the grilled tomatoes in a bowl along with the softened shallots and garlic. Let cool slightly.

    While the tomatoes are cooling, grill your bread. Cut the bread into 1-inch thick slices and lightly brush both sides with vegetable oil. Grill the bread for 2-3 minutes per side or until nice grill marks appear. Remove from grill.

  5. Using a potato masher, mash the tomato and shallot mixture together until it forms a chunky, jam like consistency. Taste for seasoning, adding more salt and pepper if needed.

  6. To serve, place the burrata in a shallow dish and spoon the jam around it. Drizzle with olive oil and a pinch of flaky sea salt and serve with the grilled bread.

    Recipe Courtesy of Megan Mitchell

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