Juicy Roasted Tomatoes Burrata

Juicy roasted tomatoes with burrata deliver pure summer bliss even when tomatoes are supermarket ordinary. Roasting turns them sweet and jammy while burrata brings a cool creamy contrast that feels luxurious with almost no effort. This is the kind of recipe I pull out when I need something impressive fast or just want to capture that garden-fresh vibe without a lot of fuss.

The first time I made this my family kept raving and asked if I had found a new restaurant We devoured the entire platter before dinner

Ingredients

• Grape or cherry tomatoes: About 4 cups go for firm bright ones without wrinkles since roasting brings out their best flavor
• Garlic cloves: Two smashed and left in their skin for gentle mellow flavor that does not overwhelm
• Dried herbs: choose from rosemary thyme oregano or Italian mix Trust your nose and look for jars that smell vibrant not dusty
• Chili flakes: a little adds warmth Try crushing them between your fingers for more aroma
• Extra virgin olive oil: Essential for richest flavor Look for a greenish hue and fruity scent
• Balsamic vinegar: optional but adds a little tang and sweetness Pick a thick syrupy style if possible
• Salt: Helps draw out juices and balance sweetness
• Ground black pepper: Freshly cracked gives best bite
• Fresh basil or parsley as garnish: Adds brightness and lifts the whole dish Use leaves that are perky not limp
• Burrata cheese: Eight ounces at room temperature for best texture Gently press to check if the outer shell is tender and creamy
• Toasted bread crackers or crostini for scooping: Pick a hearty bread that will hold up to all the juices

Step-by-Step Instructions

Prepare the Ingredients:

Get your oven good and hot to 450 degrees Fahrenheit I like to use a rimmed baking sheet sometimes lined with parchment for easy cleanup Toss tomatoes dried herbs olive oil balsamic vinegar if using and the whole smashed garlic cloves together right on the sheet Sprinkle with salt and pepper Roll the tomatoes around so they get shiny and coated

Roast the Tomatoes:

Spread the tomatoes out so each one has space to sizzle Pop the baking sheet in the oven and let them roast eight to ten minutes The tomatoes should soften skins split and some start to char just a bit I always listen for little bursts as they roast Keep watch because they turn quickly

Mix with Herbs and Sauce:

Pull the baking sheet from the oven Let the garlic cool a minute then squeeze it from its skin right onto the pan If you mash it into the pan juices you get delicious golden garlic paste Toss everything together now including fresh basil or parsley so the heat wakes up the herbs

Assemble with Burrata:

Move the roasted tomatoes and every drop of juice to a serving plate or shallow bowl Tear the burrata in half or into big chunks and nestle them among the tomatoes It should look messy and rustic

Drizzle and Garnish:

Give the entire dish a finishing drizzle of olive oil a sprinkle of more balsamic vinegar if you like swirl it around so the burrata soaks some up Shower over a little more salt pepper and scatter more herbs while it is still warm

Serve and Enjoy:

Bring the platter right to the table and set out freshly toasted bread or crackers Let everyone scoop creamy burrata tomatoes and juices You can call it an appetizer or just a reason to gather

Save

My favorite ingredient is always the burrata Breaking it open at the table feels theatrical and fun The first summer I made this my dad could not believe tomatoes and cheese could taste so rich and vibrant together

Storage Tips

If you have leftovers cover and refrigerate but keep burrata and tomatoes separate Tomatoes reheat beautifully in a skillet over gentle heat Burrata is best eaten fresh but can last a day or two

Ingredient Substitutions

Try goat cheese if you can not find burrata or even thick Greek yogurt Cherry tomatoes can be swapped for roma or campari diced small Dried Italian herbs work in a pinch if fresh are not available

Serving Suggestions

Serve this with good red wine and a fresh green salad for a light dinner You can also toss leftovers with pasta or spoon over grilled chicken

Cultural Context

Burrata hails from Southern Italy and pairs naturally with ripe tomatoes It is a classic summer combination but feels festive all year round Even in winter roasting brings out tomato sweetness and a sunny Mediterranean feel

Recipe FAQs

→ How do I keep tomatoes from overcooking?

Roast tomatoes just until their skins split and they soften, usually 8-10 minutes. Watch closely to prevent burning.

→ Can I substitute burrata with another cheese?

Yes, soft cheeses like fresh mozzarella or creamy goat cheese work well as substitutes for burrata.

→ Which herbs work best for roasting tomatoes?

Thyme, rosemary, oregano, or a mix of Italian herbs complement the tomatoes' sweetness perfectly.

→ What type of bread pairs well with this dish?

Grilled sourdough, toasted baguette slices, or crostini are excellent for scooping up the tomatoes and cheese.

→ Should burrata be served cold or at room temperature?

Let burrata come to room temperature before serving to enjoy its creamy texture at its best.