Artificial Food Coloring Free 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 savory. Spooned warm over pillowy burrata, they create a dish that feels restaurant-worthy with almost no effort. Every single ingredient here is exactly what it says it is: fresh tomatoes, garlic, olive oil, herbs, and good cheese. There are no dyes, no synthetic colorings, no processed shortcuts hiding in the ingredient list, which makes this a genuinely clean and vibrant plate. The vivid red of the blistered tomatoes and the bright green basil come entirely from real food doing what real food does best. A drizzle of balsamic glaze at the end adds a glossy, tangy finish that looks stunning without a drop of artificial anything. This is the kind of dish you bring to the table and watch disappear before you've even sat down.
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Learn more →Ingredients
4 servings
For the roasted tomatoes
- 2 pints cherry tomatoes
- 4 cloves garlic, thinly sliced
- 3 tbsp extra virgin olive oil, plus more for drizzling
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
- 4 sprigs fresh thyme
For serving
- 4 balls (4 oz each) burrata cheese
- ¼ cup fresh basil leaves
- flaky sea salt, to taste
- 1 tbsp balsamic glaze (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the cherry tomatoes and sliced garlic on a rimmed baking sheet in a single layer.
- 2
Drizzle the 3 tbsp olive oil over the tomatoes and garlic, then scatter the red pepper flakes, kosher salt, black pepper, and thyme sprigs over the top. Toss to coat evenly.
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