BHA & BHT 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. Every ingredient here is whole and unprocessed: fresh tomatoes, garlic, olive oil, herbs, and real cheese, which means none of the synthetic preservatives that sneak into packaged sauces, bottled dressings, or processed dairy products. For anyone navigating BHA and BHT concerns, that kind of ingredient transparency is genuinely hard to find in a dish this impressive-looking. The red pepper flakes and fresh thyme bring gentle heat and herbal depth, while a finish of flaky sea salt and optional balsamic glaze pulls everything together into something that feels restaurant-worthy. This is the kind of dish you bring to the table and watch people go quiet over — in the best possible way.
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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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