Burrata with Mix-a-Mato Sugo Sauce

Recipe brought to you with the help of our friends at Perfection Fresh 


  • 1 Burrata 
  • 4 Qukes, sliced thickly 
  • 2 packs Mix-a-mato
  • 1 tin chopped tomatoes 
  • 3 tbsp olive oil 
  • 1 bulb garlic
  • 2 tbsp Basil, fresh 
  • Old sourdough bread, for croutons 


  1. Start off by preparing your tomato sauce. Preheat your oven to 180*. 
  2. On a roasting tray add your Mix-a-Mato, chopped tomatoes, olive oil, herbs and garlic bulb cut in half. Roast together for about 35 minutes turning the garlic at halfway point of cooking. Cool before serving.
  3. Ensure your burrata is out at room temp for at least an hour before serving.
  4. Salt your cucumbers, after 15 minutes discard the excess liquid and torch your cucumber pieces until caramalised on the outer skin.
  5. Add your sauce to the plate, with the burrata on top and garnished with your salted cucumber and croutons. You can also add a little bit of fresh basil and some olive oil to finish it off.
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