Slow roasted chilli tomatoes with burrata and basil

Next up on The Chile Trail will be this recipe -- a riff on the classic tricolore salad but with slow roasted chilli-spiked tomatoes and a liberal sprinkling of chilli pequin on top. The perfect answer when you want tomatoes but know that (sadly) they're not quite in season yet. The slow roasting -- about 6 hours in a very low oven -- concentrates all of the sweetness while the chilli gives it some heat. Photographed on a vintage tablecloth I picked up in Arizona -- a real find. Post will be live on Friday and you can find it at www.thechiletrail.com.