
Roasted cherry tomatoes and creamy burrata are a match made in summer heaven, and this dish delivers that restaurant-worthy combination with almost no effort. The tomatoes go into a hot oven with sliced garlic, olive oil, red pepper flakes, and fresh thyme, then roast until they're deeply blistered, jammy, and just starting to caramelize at the edges. Those concentrated, sweet-savory pan juices are the real secret — they pool around the burrata and turn every bite into something genuinely special. Torn basil, flaky sea salt, and an optional drizzle of balsamic glaze finish the whole thing off with brightness and depth. Every ingredient here is naturally free from tree nut concerns, so you can serve it confidently without scanning labels or worrying about hidden additions. It works beautifully as a starter spooned over grilled bread, or as a showstopping side that looks far more impressive than the effort involved. Pull it together for a weeknight dinner or a dinner party and watch it disappear fast.
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Preheat the oven to 400°F (205°C). Arrange the cherry tomatoes and sliced garlic on a rimmed baking sheet in a single layer.
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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