I’ve loved Gjelina & GTA, and the new year brought a third restaurant from the same group, Gjusta Bakery. The deli-style counters allow you to grab a number and wait your turn, and then you can eat at the bar or on a milk crate outside.
The rustic, homey food is New York deli meets California hipster, which is a perfect void in the market we have here. House-cured lox, homemade bread, and house-smoked slow-cooked brisket line the menu, elevated vegetable sides & salads sit in the display case, and there are many things you can purchase to-go, bodega-style.
One of my favorite things on the menu is the tomato confit sandwich, which you can add burrata to- but who wouldn’t add it, though? Always add burrata! I have recreated the recipe at home if you can’t make it out to Venice. Enjoy!
Tomato Confit Sandwich with Burrata:
- 2 cans of whole peeled tomatoes (San Marzano, the good stuff!)
- 1 tbsp thyme
- 1 tsp sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp oregano
- 1 tbsp olive oil
- 1/2 cup vegetable broth
- 2 take-and-bake french loaves or french bread
- 2 hunks of fresh burrata
- salt, pepper, evoo to taste- for drizzling
Heat oven to 250 degrees. Line a cookie sheet with tin foil. Cut tomatoes in half using your hands or a knife and lay flat on the cookie sheet. Top with juice from the can and spices. Bake for 5 hours. Remove from oven and set aside until ready for use. Tomato confit can be stored for up to one week in a jar or container.
Once ready for use, heat oven back to 375 degrees. Cover tomatoes with 1/2 cup of vegetable broth and wrap in foil pouch. Heat for 10 minutes before serving.
Bake or heat bread in oven and slice in half. Layer tomato confit, burrata, and drizzle lightly with olive oil. Top with salt & pepper and serve.