Eggless Roasted Tomatoes with Burrata
Roasting cherry tomatoes low and slow — well, at a solid 400°F — transforms them into something almost jammy, deeply caramelized, and bursting with concentrated sweetness. Spooned warm over cool, creamy burrata, the contrast in temperature and texture is genuinely stunning. Sliced garlic turns golden and tender right alongside the tomatoes, and a scatter of fresh thyme and red pepper flakes keeps the whole thing from feeling too precious. Fresh basil, a drizzle of good olive oil, and optional balsamic glaze finish it off in a way that looks like you tried much harder than you did. This is the kind of dish that disappears fast at a dinner party, and nobody ever thinks to ask whether it contains eggs — it simply doesn't need them. The ingredient list is short, the steps are straightforward, and the result is the sort of effortless, restaurant-worthy plate that earns you serious compliments.
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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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