For the marmalade: Heat a large skillet over medium heat. Add the tomatoes, vinegar, shallots, onions, sugar and salt to taste. Cook until almost all the moisture has been cooked out, making sure to stir continuously.
Schmere tomato marmalade on the toasted baguette slices. Top each with a slice of burrata. Drizzle each with olive oil and sprinkle over sea salt and cracked pepper.
Use any leftover tomato marmalade on sandwiches
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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