Barley 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 almost sweet, with blistered skins that burst with concentrated flavor. Spooned warm over cool, creamy burrata, the contrast is nothing short of stunning. Thinly sliced garlic turns golden and tender in the pan juices, while red pepper flakes and fresh thyme add just enough heat and herbal depth to keep things interesting. Fresh basil and flaky sea salt finish the whole thing off, and an optional drizzle of balsamic glaze takes it from weeknight-easy to dinner-party-worthy. Every ingredient here is naturally free of barley and grain-based additives, so there's no label-scanning or substitution stress involved — just honest, whole-food cooking. It works beautifully as a starter, a light main, or an impressive centerpiece that looks far more effortful than it actually is.
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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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