Gut Friendly Roasted Tomatoes with Burrata

Roasting cherry tomatoes low and slow transforms them into something almost jammy — deeply blistered, caramelized at the edges, and swimming in garlicky, herb-scented olive oil that you'll want to soak up with everything in sight. Spooned warm over creamy burrata, the contrast of hot, collapsing tomatoes against cool, pillowy cheese is genuinely hard to beat. The ingredient list is short and whole-food focused, leaning on olive oil, fresh thyme, garlic, and basil — exactly the kind of simple, recognizable lineup that makes this dish so easy on a sensitive digestive system. There are no heavy sauces, processed additives, or hard-to-digest grains hiding anywhere in the recipe. The optional balsamic glaze adds a touch of sweetness and acidity if you're feeling fancy, but the dish is completely satisfying without it. This is the kind of recipe that looks like it came from a restaurant but comes together on a single sheet pan with minimal fuss.

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