Citric Acid Free Roasted Tomatoes with Burrata
Roasting cherry tomatoes low and slow transforms them into something deeply sweet, jammy, and almost caramel-edged — a far cry from the sharp, acidic bite that makes fresh tomatoes off-limits for people avoiding citric acid. The heat coaxes out natural sugars and mellows the flavor entirely, so what lands on your plate is rich and savory rather than bright and tangy. Spooned warm over pillowy, cream-filled burrata, the result is luxurious in a way that feels restaurant-worthy but comes together on a single baking sheet. Garlic slices roast right alongside the tomatoes, turning golden and tender and weaving into every bite. Fresh basil and a drizzle of good olive oil finish the dish with herbal fragrance and a little grassy richness. The optional balsamic glaze adds depth without leaning on citrus-derived additives, but the dish is absolutely stunning without it. This is the kind of recipe that looks impossibly elegant for the effort it actually takes.
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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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