Gluten Free Roasted Tomatoes with Burrata

Roasting cherry tomatoes low and slow — well, hot and steady at 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. Thinly sliced garlic turns golden and tender in the pan alongside the tomatoes, and a scatter of fresh thyme and red pepper flakes gives the whole dish a subtle, aromatic heat that keeps every bite interesting. This is the kind of recipe that looks like it came from a restaurant but comes together on a single baking sheet. Every ingredient here is naturally free of gluten, so there's no substituting or label-checking required — just good, honest produce and cheese doing exactly what they do best. Finish it with torn basil, a drizzle of olive oil, flaky sea salt, and an optional swirl of balsamic glaze, and you have a dish that's as beautiful as it is effortless. Serve it as a starter, a light lunch, or the centerpiece of a summer spread — it disappears fast either way.

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