Cashew Free Roasted Tomatoes with Burrata
Blistered cherry tomatoes, golden garlic, and pillowy burrata — this dish is the kind of thing that looks like it came from a restaurant but comes together with almost no effort. The tomatoes roast low and slow until they collapse and caramelize at the edges, releasing a jammy, intensely sweet sauce that pools beautifully around the creamy cheese. A hit of red pepper flakes and fresh thyme keep things interesting, while the basil and optional balsamic glaze add brightness and depth right at the end. Every ingredient here is naturally free from tree nuts, so there's no label-checking or substitution stress — just clean, straightforward cooking. It's the kind of appetizer or light main that works equally well for a weeknight dinner or a dinner party centerpiece, and the warm tomatoes spooned over cold burrata create a temperature contrast that's genuinely hard to stop eating.
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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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