Gelatin 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 pillowy burrata, the whole dish becomes this gorgeous contrast of silky, cool cheese and intensely savory tomatoes pooling with garlicky pan juices. Fresh basil, a drizzle of good olive oil, and a pinch of flaky salt pull everything together into something that looks like it came out of a restaurant kitchen but genuinely couldn't be simpler. Many store-bought appetizers and prepared dishes sneak in gelatin as a thickener or stabilizer, so making this at home means you know exactly what's on the plate — and every ingredient here is exactly what it sounds like. The optional balsamic glaze adds a sweet, tangy finish that plays beautifully against the heat of the red pepper flakes. This is the kind of dish that disappears fast, so consider doubling the tomatoes and keeping extras on hand for pasta, toast, or eggs the next morning.

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