Low Sugar Roasted Tomatoes with Burrata

Roasting cherry tomatoes low and slow — well, hot and steady at 400°F — transforms them into something deeply jammy, caramelized, and intensely sweet all on their own. That natural sweetness is the whole point here: no added sugar needed when the oven does the work of concentrating every bit of flavor already inside the fruit. Sliced garlic turns golden and tender alongside them, and a scatter of red pepper flakes and fresh thyme keeps things savory and aromatic rather than one-note. Spooned warm over pillowy, cream-filled burrata, the blistered tomatoes and their glossy pan juices create a sauce that feels almost indulgent without a single gram of added sweetener. Fresh basil, a drizzle of good olive oil, and a pinch of flaky sea salt finish the dish with brightness and crunch. The optional balsamic glaze is the one ingredient worth a quick label check if you're being strict, but the dish is absolutely complete and stunning without it. This is the kind of recipe that looks like it came from a restaurant kitchen but comes together with minimal effort and a pantry you probably already have.

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