Roasted Tomatoes with Burrata
Roasted Tomatoes with Burrata delivers sweet, blistered tomatoes and creamy burrata cheese in a simple, elegant dish. The combination of roasted aromatics, a drizzle of olive oil, and a spoonful of basil pesto creates a deeply flavorful, easy weeknight dinner or impressive appetizer. It is both comforting and bright, making it a must try for anyone who loves fresh summer produce.
Equipment
- 9×13 baking dish
- Oven
- Spoon
Ingredients
- 2 pints cherry or grape tomatoes Roasted to concentrate sweet and savory flavors, provides the juicy base and bright acidity that define the dish; toss with oil and seasonings before roasting to blister evenly.
- 1/4 cup olive oil Used to coat and roast the tomatoes, adds richness and helps carry flavors while promoting caramelization; choose a good-quality extra-virgin olive oil for best taste.
- 4 cloves garlic, sliced Sliced thin to infuse a mellow garlic aroma during roasting; distributes gentle pungency and depth without overpowering the delicate tomatoes and cheese.
- 3 sprigs fresh thyme Added whole to impart subtle herbal notes as the tomatoes roast; remove or tuck sprigs among tomatoes so thyme releases fragrance without becoming bitter.
- Pinch of crushed red pepper flakes Sprinkled sparingly to introduce gentle heat and complexity; crushed flakes complement the sweet tomatoes and creamy burrata without dominating the palate.
- Kosher salt and black pepper, to taste Seasoned generously to enhance overall flavor balance; use kosher salt for even seasoning and freshly cracked black pepper to brighten the finished dish.
- 8 oz burrata cheese Placed at the center to provide a creamy, luscious contrast to roasted tomatoes; break open burrata just before serving so the soft curd and cream remain silky.
- 2 to 3 tablespoons basil pesto Dolloped over or alongside to introduce herby, nutty richness; pesto adds aromatic basil and umami depth that pairs beautifully with the cheese and tomatoes.
- Fresh basil and crushed red pepper flakes, for garnish Scattered at the end to add fresh herbal lift and optional extra heat; fresh basil brings brightness while crushed red pepper flakes provide a visual and spicy finish.
- Toasted bread or pasta, for serving Served alongside to soak up juices and balance textures; toasted bread or tossed pasta offers crunch or comforting starch that makes the dish a satisfying entrée or side.
Instructions
- Preheat oven to 400 degrees F.: As the oven warms, you should feel the kitchen begin to take on a faint warmth and the air smell clean and slightly of dry heat. Preheating ensures the tomatoes hit consistent high heat so they blister and caramelize rather than slowly collapse. If you skip preheating, roasting becomes uneven, resulting in some tomatoes overcooked while others remain underdone. A visual cue that the oven reached temperature is when you place a small piece of bread on a tray and it browns evenly within minutes.
- Arrange the tomatoes in a 9×13-inch baking dish. Drizzle with olive oil and toss to coat. Add the garlic, thyme, crushed red pepper flakes, salt, and pepper.: When you toss everything together, notice the glossy sheen as the olive oil coats each tomato , the thin slivers of garlic nestling between them, and the little green thyme sprigs dotting the pan. This even coating encourages browning and flavor infusion as the aromatics mingle. A common mistake is piling too many tomatoes into a small dish, which causes steaming instead of roasting; they need some breathing room. Give them one even layer and distribute the seasonings so each burst tomato gets a hit of flavor.
- Roast for 30 to 35 minutes or until the tomatoes burst. Remove from the oven.: During roasting you will hear gentle popping and see skins splitting, releasing glossy juices that begin to thicken and darken at the edges. The smell shifts from raw acidity to concentrated, sweet tomato notes with a hint of caramel. These sensory signs tell you the sugars are concentrating. Avoid leaving them far beyond this stage, or they will dry and lose their juicy quality. If the garlic crisps too quickly and darkens excessively, tent loosely with foil to slow the top heat.
- Break apart the burrata and arrange it over the warm roasted tomatoes. Spoon the pesto over the tomatoes and cheese. Garnish with a little fresh basil and crushed red pepper flakes, if desired. Serve immediately with toasted bread or pasta.: As you break open the burrata cheese , the cool, creamy interior should spill gently over the warm tomatoes, creating a beautiful contrast in temperature and texture. Spoonfuls of basil pesto add a bright, herbaceous counterpoint. The visual of glossy red tomatoes, creamy white cheese, and flecks of green basil is irresistible. If you wait too long to add the cheese, it will soften completely into the tomatoes and you will lose that delightful cool center; plate and serve right away for the best experience.
Notes
- Swap the greens: Try adding a spoonful of pesto as written, or fold in a few torn basil leaves at the end for fresher, brighter herbal notes.
- Make it pasta forward: Toss the roasted tomatoes and their juices with hot pasta and then tear in the burrata cheese so the sauce clings to the noodles for a silky, rustic pasta dish.
- Serve on grilled bread: Lightly char the bread for a smoky edge and extra texture when scooping up the tomatoes and burrata cheese.
- Adjust the heat level: Increase the crushed red pepper flakes if you want more warmth, or omit them for a purely sweet and creamy profile.
- Use different nuts in pesto: If you make homemade pesto, swap traditional pine nuts for toasted almonds or walnuts for a different nutty undertone that complements the roasted tomatoes.